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Chocolate Pistachio Croissants with Ricotta and Honey Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 61 reviews
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 6-8 croissants 1x
  • Category: Breakfast, Dessert, Snack
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian

Description

Indulge in these delicious Chocolate Pistachio Croissants filled with a rich chocolate and pistachio mixture, then topped with a light and creamy ricotta cream. Baked to golden perfection and drizzled with honey and crushed pistachios, these croissants make a perfect treat for breakfast, brunch, or dessert.

Ingredients

Scale

Croissant Filling

  • 1 4-ounce chocolate bar
  • 2 tablespoons butter
  • 1 teaspoon cinnamon
  • 1/4 cup powdered sugar
  • 1 1/2 cups pistachios
  • 6–8 large croissants

Ricotta Cream

  • 1/2 cup heavy cream
  • 1 cup ricotta cheese
  • 1/4 cup powdered sugar

For Serving

  • Honey for drizzling
  • Chopped pistachios

Instructions

  1. Preheat the oven: Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) to prepare for baking the croissants.
  2. Prepare the chocolate pistachio filling: In a food processor, combine the chocolate bar, butter, cinnamon, powdered sugar, and pistachios. Pulse the mixture until it becomes chunky but not overly fine, maintaining some texture.
  3. Slice the croissants: Carefully slice each croissant horizontally, making sure not to cut all the way through so one side remains attached, creating a pocket for the filling.
  4. Fill the croissants: Spread an even layer of the chocolate pistachio mixture inside each sliced croissant, ensuring a generous but manageable amount.
  5. Bake the croissants: Place the filled croissants on a baking sheet and bake in the preheated oven for 10-15 minutes, or until the chocolate is melted and the croissants develop a slightly crispy exterior.
  6. Make the ricotta cream: While the croissants bake, whip together the heavy cream, ricotta cheese, and powdered sugar in a clean food processor or with a hand mixer until stiff peaks form, creating a smooth and fluffy cream.
  7. Cool the croissants: Once baked, remove the croissants from the oven and allow them to cool slightly to prevent the ricotta cream from melting when added.
  8. Fill with ricotta cream: Open each croissant and spoon a dollop of the whipped ricotta cream inside for a creamy contrast to the rich filling.
  9. Garnish and serve: Drizzle honey over the filled croissants and sprinkle with chopped pistachios for an extra touch of sweetness and crunch. Serve warm or at room temperature.

Notes

  • For best texture, pulse the filling mixture to maintain some pistachio chunks.
  • You can use store-bought croissants to save time or make your own for a scratch version.
  • Adjust the amount of powdered sugar in the cream to taste depending on desired sweetness.
  • If you prefer, substitute honey drizzling with maple syrup or powdered sugar dusting.
  • Serve these croissants fresh for optimal crispness and flavor.

Find it online: https://oliviadinner.com/chocolate-pistachio-croissants-with-ricotta-and-honey-recipe/