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Roll out the croissant dough 3mm thick and 35cm wide.
Cut into 5cm wide strips.
Roll each strip into a roll, dip the rolls into sugar, and place them inside 8cm wide mold rings.
Proof for 3 hours.
Bake at 375°F (190°C) for 22 minutes.
Soak the gelatin in cold water.
Mix the yolks, sugar, and cornstarch in a bowl.
Bring the milk, heavy cream, and vanilla to a simmer.
Temper the yolk mixture with a bit of the hot liquid, then return to the saucepan and cook until it thickens.
Add the white chocolate and gelatin, mixing until smooth.
Strain into a bowl, cover with plastic wrap, and refrigerate for at least 12 hours.
Whip 1 cup of heavy cream, then fold in the pastry cream to make it light and airy.
Cook raspberries and sugar together in a saucepan.
Add pectin and simmer until it thickens.
Fill the cruffins first with raspberry compote then with the pastry cream.