Three ways to transform croissants into your new favourite meal
Why settle for just butter and jam when you can elevate the classic croissant to new levels with these five irresistible recipes from bakery experts St Pierre?
Add a Parisian twist to your brunch or even afternoon tea with the raspberry and cream croissants with almonds. Or why not try the French pâtisserie classic pairing of raspberry and pistachio with the pistachio cream croissant with freeze-dried raspberries, featuring tangy freeze-dried raspberries and smooth pistachio cream the recipe perfectly balances nutty richness and bright tartness – délicieux!
Why not take your taste buds to the sunny Mediterranean with the tomato, pesto and mozzarella croissants, sprinkled with sesame seeds? Perfect for a leisurely lunch or a delightful snack, combining juicy tomatoes, fragrant pesto and creamy mozzarella for a bite of sunshine.
Raspberry and cream croissants with almonds recipe
Ingredients:
2 croissants
Large handful raspberries
125ml double or whipping cream
1 tbsp icing sugar, sifted plus a little for dusting
1 tbsp flaked almonds
Method:
1. Preheat the oven to 160C and warm the croissants for 5-6 minutes (or as per instructions on pack).
2. Meanwhile, whip the cream together with the sifted icing sugar and set aside.
3. When the croissants are warm, slice horizontally, then spread half the cream onto each croissant then top each with raspberries.
4. Sprinkle with flaked almonds.
5. Pop on the lids and dust with a little icing sugar before serving.
Pistachio cream croissant with freeze-dried raspberries recipe
Ingredients:
2 croissants
Pistachio cream
1 tsp chopped pistachios
1 tsp freeze-dried raspberries
Method:
1. Slice open the croissants along the top.
2. Fill the croissants with pistachio cream using a spoon or a piping bag.
3. Sprinkle with chopped pistachios and freeze-dried raspberries.
Tomato, pesto and mozzarella croissants with sesame seeds recipe
Ingredients:
2 croissants
2 tomatoes, sliced thinly
1 ball mozzarella, drained and thinly sliced
2 tsp green pesto
Rocket salad
Few fresh basil leaves
Black sesame seeds
Method:
1. Preheat the oven to 160C and warm the croissants for 5-6 minutes (or as per instructions on pack).
2. Meanwhile, thinly slice the tomatoes and mozzarella.
3. When the croissants are warm, slice horizontally, then spread over a little pesto.
4. Add the sliced tomato, mozzarella and rocket salad.
5. Scatter over a few basil leaves and pop on the lids.
6. Finish with sprinkling black sesame seeds.
The Independent
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Three ways to transform croissants into your new favourite meal
From pistachio cream and raspberries to cheese , these three recipes will take your croissant game from simple to magnifique – no beret required Why settle for just butter and jam when you can elevate the classic croissant to new levels with these five irresistible recipes from bakery experts St Pierre? Add a Parisian twist to your brunch or even afternoon tea with the raspberry and cream croissants with almonds. Or why not try the French pâtisserie classic pairing of raspberry and pistachio with the pistachio cream croissant with freeze-dried raspberries, featuring tangy freeze-dried raspberries and smooth pistachio cream the recipe perfectly balances nutty richness and bright tartness – délicieux! Why not take your taste buds to the sunny Mediterranean with the tomato, pesto and mozzarella croissants, sprinkled with sesame seeds? Perfect for a leisurely lunch or a delightful snack, combining juicy tomatoes, fragrant pesto and creamy mozzarella for a bite of sunshine. Raspberry and cream croissants with almonds recipe Ingredients: 2 croissants Large handful raspberries 125ml double or whipping cream 1 tbsp icing sugar, sifted plus a little for dusting 1 tbsp flaked almonds Method: 1. Preheat the oven to 160C and warm the croissants for 5-6 minutes (or as per instructions on pack). 2. Meanwhile, whip the cream together with the sifted icing sugar and set aside. 3. When the croissants are warm, slice horizontally, then spread half the cream onto each croissant then top each with raspberries. 4. Sprinkle with flaked almonds. 5. Pop on the lids and dust with a little icing sugar before serving. Pistachio cream croissant with freeze-dried raspberries recipe Ingredients: 2 croissants Pistachio cream 1 tsp chopped pistachios 1 tsp freeze-dried raspberries Method: 1. Slice open the croissants along the top. 2. Fill the croissants with pistachio cream using a spoon or a piping bag. 3. Sprinkle with chopped pistachios and freeze-dried raspberries. Tomato, pesto and mozzarella croissants with sesame seeds recipe Ingredients: 2 croissants 2 tomatoes, sliced thinly 1 ball mozzarella, drained and thinly sliced 2 tsp green pesto Rocket salad Few fresh basil leaves Black sesame seeds Method: 1. Preheat the oven to 160C and warm the croissants for 5-6 minutes (or as per instructions on pack). 2. Meanwhile, thinly slice the tomatoes and mozzarella. 3. When the croissants are warm, slice horizontally, then spread over a little pesto. 4. Add the sliced tomato, mozzarella and rocket salad. 5. Scatter over a few basil leaves and pop on the lids. 6. Finish with sprinkling black sesame seeds. The Independent
