-
-
Add this recipe to your binder
This recipe is in your binder
-
Pistachio and chocolate stuffed croissants recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
1 rating
Created by The Tesco Recipes team
Jazz up leftover croissants with a luxe filling of pistachio frangipane and dark chocolate then bake until crisp, golden and gooey. Serve for breakfast for the ultimate indulgence or for dessert. It's the treat you didn't know you needed. See method
Ingredients
- 50g icing sugar plus 2 tbsp
- 2 tbsp boiling water
- 8 croissants
- 150g shelled pistachios, 50g chopped
- 50g softened butter
- 1 egg
- 100g dark chocolate, chopped
- icing sugar for dusting
Each serving contains
-
Energy
1805kj
433kcal
22%
-
Fat
26g
36%
-
Saturates
11g
56%
-
Sugars
19g
21%
-
Salt
0.3g
6%
of the reference intake
Carbohydrate 38.2g
Protein 10.5g
Fibre 4.5g
Method
- Preheat the oven to gas 4, 180°C, fan 160°C. Stir 2 tbsp icing sugar with the boiling water to make a syrup. Slice the croissants in half (if they’re a day or two old, even better), leaving them attached at the back. Open out on a baking tray, then brush the insides with most of the syrup.
- Put 100g shelled pistachios in a food processor and blitz until finely ground; set aside. Blitz the softened butter and 50g icing sugar together until pale and fluffy. Add the egg, blitz, then add the ground pistachios and blitz until combined. Divide this frangipane between the bottom halves of the croissants, then top with the chopped dark chocolate.
- Close the croissant tops, brush over the remaining syrup and scatter with the remaining chopped pistachios. Bake for 20 mins, then leave to stand for 10 mins before dusting with icing sugar to serve.
Freezing and defrosting guidelines
Freeze for up to 3 months. Defrost and warm through to serve. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
See more Leftover recipes