Pistachio & Raspberry croissant

Method

Add a touch of indulgence to your pastry offering with these pistachio-filled croissants. Smooth pistachio spread, a drizzle of pistachio compound coating, and a sprinkle of raspberry crumble make this a simple yet eye-catching treat your customers will love.

Ingredients 

• 6 croissants
• 200g Pistachio spread
• 100g pistachio compound coating
• Q.S. Raspberry crumble

Method

1. Fit a piping bag with a round metal nozzle and fill it with the pistachio spread.
2. Using a sharp knife, cut 2–3 slits into the base of each croissant. Gently pipe the pistachio spread into the slits until the croissants are generously filled.
3. Melt the pistachio compound coating and drizzle it over the top of each croissant.
4. While the coating is still soft, sprinkle with raspberry crumble.
5. Allow to set, then serve and enjoy!

Liked this recipe? Try adding a handful of chopped pistachios to the spread for that extra crunch.