Four all-butter croissants filled with crispy kataifi bound with pistachio cream and tahini, then drizzled with chocolate and sprinkled with pistachios.
Ingredients
- 4 pieces all-butter croissants
- 80 g fresh kataifi dough
- 15 g unsalted butter
- 140 g sweetened pistachio cream
- 15 g tahini
- 60 g milk chocolate for baking
- 15 g unsalted shelled pistachios
Method
- Preheat the oven to moderate convection heat. Place the croissants on a baking sheet and warm them until their pastry is dry and crispy. Let them cool slightly on a wire rack.
- Carefully pull apart the kataifi with your fingers, then roughly chop it to get short strands that are easy to distribute.
- Melt the butter in a large skillet over medium heat. Add the kataifi and sauté, stirring constantly, until evenly golden, light, and very crispy.
- Immediately transfer the toasted kataifi to a cold bowl to stop the cooking. Let it cool completely before folding in the creamy ingredients.
- Mix the pistachio cream with the tahini until smooth. Add the cooled kataifi and stir gently to coat the strands well without crushing them.
- Slice each croissant horizontally on one side, like a pocket, keeping the opposite hinge intact.
- Divide all the pistachio and kataifi filling between the croissants. Close gently without compressing the puff pastry.
- Gently melt the milk chocolate in a double boiler, avoiding any contact with water. Remove it as soon as it is perfectly smooth.
- Drizzle the top of the croissants with a generous stream of melted chocolate. Chop the pistachios, then immediately sprinkle them over the chocolate.
- Let the chocolate set for a few minutes. Serve the croissants the same day, slightly warm or at room temperature, to preserve the contrast between the puff pastry, the pistachio cream, and the crispy kataifi.
Nutrition
Per serving
- Energy
- 434.4 kcal
- Protein
- 5.48 g
- Carbohydrate
- 28.59 g
- Fat
- 34.03 g
- Fibre
- 1.14 g
- Calcium
- 43.22 mg
- Iron
- 0.87 mg
- Magnesium
- 16.99 mg
