PISTACHIO PAIN AU CHCOLAT
Cost
Difficulty
None
no waste
Ingredients
For 1
1 stale pain au chocolat (chocolate croissant)
20g light syrup
40g pistachio cream
15g pistachio crunch
Associated Product
Recipe
Turn your leftovers and surplus stock into a delicious, trendy treat: our chocolate croissant filled with pistachio cream and sprinkled with chopped pistachios.
Preparation : 15 minutes
Make the syrup
Heat the sugar and water in a saucepan until it reaches a gentle simmer.
Once the sugar has completely dissolved, remove from the heat and allow to cool.
Prepare the pistachio cream
Cut the butter into small cubes and let it soften.
Place the softened (but not melted) butter in a mixing bowl.
Add the sugar and whisk until the mixture becomes light and fluffy.
Add the egg and mix until combined.
Add the ground pistachios and mix again.
Finally, add the flour and mix until smooth.
Heat the sugar and water in a saucepan until it reaches a gentle simmer.
Once the sugar has completely dissolved, remove from the heat and allow to cool.
Prepare the pistachio cream
Cut the butter into small cubes and let it soften.
Place the softened (but not melted) butter in a mixing bowl.
Add the sugar and whisk until the mixture becomes light and fluffy.
Add the egg and mix until combined.
Add the ground pistachios and mix again.
Finally, add the flour and mix until smooth.
Dressing : 15 minutes
Slice the pain au chocolat in half lengthwise.
Lightly brush the inside with the cooled syrup.
Fill with the pistachio cream, then close the pastry.
Spread an additional 5g of pistachio cream over the top.
Finish and bake
Sprinkle with the pistachio crunch.
Bake at 170°C (340°F) for 12 minutes, or until golden and crisp.
Dust with icing sugar
Lightly brush the inside with the cooled syrup.
Fill with the pistachio cream, then close the pastry.
Spread an additional 5g of pistachio cream over the top.
Finish and bake
Sprinkle with the pistachio crunch.
Bake at 170°C (340°F) for 12 minutes, or until golden and crisp.
Dust with icing sugar
Chef's tip
Add a few drops of vanilla extract to the pistachio cream to round out the flavour.