BRIDOR presents three seasonal recipe ideas to mark the season for warming, indulgent treats. Three new concepts demonstrate how French viennoiserie can be combined with autumn and winter flavors to create eye-catching desserts and sweet snacks:

• Croissant meets caramelized apple – Apple and cinnamon are a classic combination for the colder season. BRIDOR recommends a recipe that incorporates leftover viennoiserie, transforming them into a dessert suitable for restaurant menus, breakfast spreads, or buffet offerings. For the apple croissant pudding, day-old croissants are soaked in an aromatic egg-and-milk mixture and combined with caramelized apple pieces. Lemon zest adds freshness to the dessert, while cinnamon and optional salted butter caramel can provide the seasonal character.
• Speculoos meets French viennoiserie – For the Speculoos Butter Couque, a creamy filling is prepared using milk, egg yolk, Speculoos spread, and a pinch of fleur de sel. This cream is then piped into fully cooled couques. BRIDOR’s concept is suitable as a seasonal pastry for the pre-Christmas period.
• Another recommended combination for the colder months is chocolate and orange. In the Bun’N’Roll with orange segments and chocolate ganache, the pastry’s signature shape meets an intense ganache made from dark chocolate, butter, and cream. Orange extract and Grand Marnier lend a fruity note to the filling. Fresh orange segments, orange zest, and crumbled Speculoos cookies can transform this sweet treat, BRIDOR recommends.

“Especially during the autumn and winter seasons, seasonal ingredients and flavors offer numerous opportunities to showcase classic products in a new light. With just a few additional components, our viennoiserie products can be transformed into unique creations that reflect the season—both visually and in terms of flavor,” says Thilo Ehnis, Zone Director Continental Europe at BRIDOR.

Photo: © BRIDOR