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Delicious white chocolate drip over a dessert with roasted pistachios

White Chocolate & Roasted Pistachio Drip

Elevate simple croissants with a creamy white chocolate ganache and crunchy roasted pistachios for a decadent treat.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 pieces
Course: Breakfast, Brunch, Dessert
Cuisine: American, French
Calories: 400
Ingredients Method Notes

Ingredients
  

For the ganache
  • 200 g white chocolate, chopped Use high-quality couverture or chocolate with 28–30% cocoa butter.
  • 100 ml heavy cream Use cream with 35-40% fat for best results; can substitute with full-fat coconut milk.
  • 1 tbsp unsalted butter Ensures a smooth, silky finish to the ganache.
For the assembly
  • 4 pieces croissants Use fresh or slightly stale for best texture.
  • 100 g roasted pistachios, chopped Use shelled and roasted pistachios for crunch; chop just before serving.
  • optional to taste powdered sugar For dusting before serving.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Arrange the croissants on a baking tray and toast for about 5 minutes.
  2. In a small saucepan, warm the heavy cream over medium heat until it shimmers. Remove immediately before boiling.
Making the ganache
  1. Place the chopped white chocolate in a heatproof bowl and pour the hot cream over it. Let sit for 1 minute.
  2. Stir firmly until the mixture is smooth and glossy. Then, add the unsalted butter and stir until fully combined.
Assembly
  1. Drizzle the ganache over the warm croissants, allowing it to coat them generously.
  2. Sprinkle chopped roasted pistachios over the ganache, and if desired, dust lightly with powdered sugar.
  3. Serve immediately for the best texture.

Notes

Try various toppings like flaky sea salt or different nuts for variations. Keep in mind that ganache can thicken as it cools, so serve while still warm.