Brioche-Style Pistachio Croissants

Name: Brioche-Style Pistachio Croissants
Prep time: 30 min
Cook time: 20 min
Yield: 4
Ingredients: 200 g liquid cream; 50 g mascarpone; 50 g pistachio paste; 30 g sugar; 30 g pistachios; 20 g raspberries; 10 g powdered sugar

Portions 4
Preparation 30 minutes
Cook 20 minutes

Recommended consumption time

Breakfast
Lunch
Brunch
Snacks
Appetizer
Dessert

Recipe created by

Vincent Rodier, Chef Éxecutif

Ingredients used

Mini perfect croissant

Mini perfect croissant Quantity: 12

200 g liquid cream
50 g mascarpone
50 g pistachio paste
30 g sugar
30 g pistachios
20 g raspberries
10 g powdered sugar

Preparation

Step 1
Thaw croissants at room temperature for 30 minutes. Meanwhile, crush the pistachios and roll in powdered sugar.
Step 2
Once defrosted, place 3 mini croissants in a round tin. Add gilding and pistachio pieces.
Step 3
Bake croissants for 17 minutes at 355°F (180°C). Leave to cool.
Step 4
Whip the cream with the pistachio cream and powdered sugar, then add the mascarpone.
Step 5
Turn out the brioche mini-croissants. Insert the cream mixture inside using a piping tip. Garnish with cream and a few raspberries.