Blackberry Croissant
Ricotta Custard, Blackberry Compote, Oat Crumble, Ricotta Cream, Blackberries, Cardamom Sugar
Baker Sophie Smith of Butter & Crumble | San Francisco, CA
Adapted by StarChefs | September 2026 | Photo: Will Blunt
INGREDIENTS
Pastry Cream:
340 grams whole milk
1 vanilla bean
227 grams granulated sugar
85 grams whole eggs
43 grams cornstarch
1 teaspoon kosher salt
1 tablespoon vanilla extract
Ricotta Custard:
567 grams whole milk ricotta
Blackberry Compote:
2 cups blackberries
¼ cup granulated sugar
Kosher salt
Lemon juice
Oat Crumble:
227 grams unsalted butter
227 grams all-purpose flour
113 grams granulated sugar
113 grams brown sugar
1 tablespoon ground cinnamon
1 teaspoon kosher salt
227 grams rolled oats
Cardamom Sugar:
1 cup granulated sugar
Ground cardamom
Ricotta Cream:
100 grams heavy cream
To Assemble and Serve:
Rolled croissant dough
All-purpose flour
Blackberries
METHOD
For the Pastry Cream:
In a saucepan over medium heat, bring milk and vanilla bean to a simmer. Remove from heat. Cover and let steep 1 hour. Scape vanilla seeds in milk, discarding pod. Return pan to low heat. In a mixing bowl, whisk to combine sugar, eggs, cornstarch, and salt. Temper with warm milk mixture, then add to pan. Bring mixture to a boil, whisking constantly. Cook 2 minutes, or until mixture thickens to desired consistency. Remove from heat and whisk in vanilla extract. Let cool. Transfer to airtight containers and refrigerate.
For the Ricotta Custard:
In the bowl of a stand mixer fitted with the paddle attachment, combine ricotta and 567 grams Pastry Cream. Mix on medium-high speed until smooth. Transfer to an airtight container and refrigerate.
For the Blackberry Compote:
In a saucepan over low heat, combine blackberries and sugar. Season with salt. Cook until fruit is macerated and sugar has fully dissolved. Taste and adjust seasoning with lemon juice, salt, and sugar. Transfer to a Vitamix Commercial blender. Purée until smooth. Transfer to an airtight container and refrigerate.
For the Oat Crumble:
Heat oven to 350°F. In a food processor, combine butter, flour, sugars, cinnamon, and salt. Pulse until a sand-like consistency is achieved. Add oats and pulse until just combined. Transfer to a mixing bowl. Using gloved hands, break up any large pieces of butter. Transfer mixture to a parchment-lined sheet tray. Spread into an even layer. Bake 7 minutes. Rotate tray and bake additional 7 minutes. Let cool. Transfer to an airtight container and reserve.
For the Cardamom Sugar:
In a mixing bowl, season sugar with cardamom. Transfer to an airtight container and reserve.
For the Ricotta Cream:
In the bowl of a stand mixer fitted with the whisk attachment, combine cream and 200 grams Ricotta Custard. Whip until soft peaks form. Transfer to piping bag and refrigerate.
To Assemble and Serve:
Place croissant dough on a floured work surface. Top with even layer Ricotta Custard followed by even layer Blackberry Compote and Oat Crumble. Roll tightly into a log and slice. Let sit 2½ hours at room temperature. Heat oven to 375°F. Transfer croissant to parchment-lined sheet tray and bake 15 minutes. Let cool. Toss in Cardamon Sugar. Top with Ricotta Cream, additional Oat Crumble, and blackberries.
