White Chocolate & Roasted Pistachio Drip
A warm croissant topped with glossy white chocolate ganache and crunchy roasted pistachios, perfect for an elegant breakfast or dessert.
Ingredients
For the Ganache
- 200 g white chocolate, chopped Choose a bar with cocoa butter as the first fat for best results.
- 100 ml heavy cream Use full-fat heavy cream for a silky ganache.
- a pinch salt Enhances flavor.
For Assembly
- 4 pieces croissants Fresh bakery croissants are recommended.
- 1/2 cup roasted pistachios, chopped Pre-roasted for better flavor.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and warm the croissants on a baking sheet for about 5 minutes.
- Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer, then remove from heat.
- Stir in the chopped white chocolate until smooth and glossy.
Assembly
- Drizzle the ganache over the warm croissants, letting it drip down the sides.
- Sprinkle with roasted pistachios and a light pinch of salt.
- Serve immediately while warm.
Notes
For best texture, warm croissants to avoid sogginess. Ganache can be made ahead of time and stored in the refrigerator. Rewarm gently before use.