Why settle for just butter and jam when you can elevate the classic croissant to new levels with these five irresistible recipes from bakery experts St Pierre?
Add a Parisian twist to your brunch or even afternoon tea with the raspberry and cream croissants with almonds. Or why not try the French pâtisserie classic pairing of raspberry and pistachio with the pistachio cream croissant with freeze-dried raspberries, featuring tangy freeze-dried raspberries and smooth pistachio cream the recipe perfectly balances nutty richness and bright tartness – délicieux!
The ham and cheese croissants with bechamel sauce and chives is an indulgent creation that is perfect for a cosy lunch or an elevated breakfast, combining the comforting flavours of ham and cheese with a touch of French elegance.
Why not take your taste buds to the sunny Mediterranean with the tomato, pesto and mozzarella croissants, sprinkled with sesame seeds? Perfect for a leisurely lunch or a delightful snack, combining juicy tomatoes, fragrant pesto and creamy mozzarella for a bite of sunshine.
Or start your day with a chic twist on the classic: scrambled egg and avocado croissants. The rich, buttery croissant pairs perfectly with creamy avocado and fluffy scrambled eggs, making it a delightful choice for breakfast or brunch with friends.
Raspberry and cream croissants with almonds recipe
Ingredients:
2 croissants
Large handful raspberries
125ml double or whipping cream
1 tbsp icing sugar, sifted plus a little for dusting
1 tbsp flaked almonds
Method:
1. Preheat the oven to 160C and warm the croissants for 5-6 minutes (or as per instructions on pack).
2. Meanwhile, whip the cream together with the sifted icing sugar and set aside.
3. When the croissants are warm, slice horizontally, then spread half the cream onto each croissant then top each with raspberries.
4. Sprinkle with flaked almonds.
5. Pop on the lids and dust with a little icing sugar before serving.
Pistachio cream croissant with freeze-dried raspberries recipe
Ingredients:
2 croissants
Pistachio cream
1 tsp chopped pistachios
1 tsp freeze-dried raspberries
Method:
1. Slice open the croissants along the top.
2. Fill the croissants with pistachio cream using a spoon or a piping bag.
3. Sprinkle with chopped pistachios and freeze-dried raspberries.
Tomato, pesto and mozzarella croissants with sesame seeds recipe
Ingredients:
2 croissants
2 tomatoes, sliced thinly
1 ball mozzarella, drained and thinly sliced
2 tsp green pesto
Rocket salad
Few fresh basil leaves
Black sesame seeds
Method:
1. Preheat the oven to 160C and warm the croissants for 5-6 minutes (or as per instructions on pack).
2. Meanwhile, thinly slice the tomatoes and mozzarella.
3. When the croissants are warm, slice horizontally, then spread over a little pesto.
4. Add the sliced tomato, mozzarella and rocket salad.
5. Scatter over a few basil leaves and pop on the lids.
6. Finish with sprinkling black sesame seeds.
Ham and cheese croissants with bechamel sauce and chives recipe
Ingredients:
2 croissants
4 thin slices of ham
4 thin slices of cheese
1 tsp fresh chopped chives
For bechamel sauce:
1 tsp butter
1 tsp plain flour
½ cup semi-skimmed or whole milk
Method:
1. First, make your sauce. Melt the butter in a saucepan, then add the plain flour. Stir continuously until a paste forms. Then add the milk gradually, stirring as you go, until you get a smooth sauce.
2. Slice the croissants horizontally and fill them with ham and cheese slices.
3. Preheat the oven to 160C and warm the croissants for 5-6 minutes, or until the cheese melts.
4. Once the croissants are ready, carefully pour the warm Béchamel sauce over them and sprinkle with freshly chopped chives.
Scrambled egg and avocado croissants
Ingredients:
2 croissants
3 large eggs
1 tsp butter
1 large avocado
Lemon juice
1 wine of cherry tomatoes, sliced
Pinch black pepper
Pinch salt
Method:
1. Preheat the oven to 160C and warm the croissants for 5-6 minutes (or as per instructions on pack).
2. While the croissants are warming, scoop out the avocado, slice it thinly, and squeeze a little lemon juice over the slices. Slice the tomatoes thinly as well.
3. Beat the eggs in a jug or bowl and season with salt and pepper.
4. Heat the butter in a non-stick saucepan and pour in the eggs. Stir to scramble to your liking.
5. When the croissants are warm, slice horizontally and add the sliced avocado and tomato.
6. Divide the scrambled egg between the croissants and pop on the lids.
Recipes from stpierrebakery.co.uk. St Pierre All Butter Croissants can be found for £2.30 for a pack of two in Morrisons.
