Persone
10
Tempo di preparazione
Difficoltà
Costo
Ricetta creata da :
Nicolas Postolle, Baker Expert Middle East
Momenti della giornata :
Colazione
Merenda
Cena
Pranzo
Brunch
Aperitivo
Ricetta realizzata con :
Lista degli ingredienti
For 10 Croissants
- 50 g kataifi dough (or phyllo dough cut into fine strands)
- 50 g pistachio paste
- 50 g tahini
- 200 g dark chocolate
- 50 g chopped pistachios
- 50 g icing sugar
- 10 cl heavy cream (whipping cream)
- 100 g mascarpone
Fasi della preparazione
Pistachio-Kataifi Filling :
- Cut kataifi dough into 1 cm strands and sauté in a bit of butter until golden and crispy.
- Drain on paper towels.
- Mix pistachio paste and tahini in a bowl.
- Whip mascarpone and chilled cream with icing sugar until stiff.
- Fold in the kataifi and whip again.
Croissant Assembly :
- Slice each croissant in half.
- Pipe the pistachio filling generously using a Saint-Honoré piping tip for a gourmet look.
- Sprinkle a few kataifi strands on top.
Decoration :
- Melt the dark chocolate in a water bath or microwave.
- Drizzle the top of each croissant with the chocolate.
- Sprinkle with chopped pistachios for a visually indulgent touch.
