Description

Flaky, buttery croissants dipped in velvety white chocolate, then sprinkled with crushed pistachios and freeze-dried raspberry powder for an elegant and indulgent twist on a classic pastry.

Ingredients

Units Scale

4 fresh croissants (store-bought or homemade)
1 cup white chocolate chips or chopped white chocolate
2 tbsp crushed pistachios
1 tbsp freeze-dried raspberries, crushed into powder
1 tsp coconut oil (optional, for smoother melting)

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Instructions

Line a baking tray with parchment paper and set aside.
In a heat-safe bowl, melt the white chocolate and coconut oil (if using) using a microwave in 20-second intervals, stirring between each until smooth.
Dip one side of each croissant into the melted white chocolate, letting the excess drip off.
Place dipped croissants on the parchment-lined tray.
Immediately sprinkle with crushed pistachios and raspberry dust while the chocolate is still wet.
Let set at room temperature or refrigerate for 10–15 minutes until the chocolate hardens.
Serve as a luxurious breakfast pastry, dessert, or for a festive brunch spread.

Notes

Use high-quality white chocolate for best results.
Add a touch of sea salt for a sweet-salty contrast.
Customize toppings with crushed almonds or edible flowers for different looks.
Best served the same day to preserve croissant texture.

Nutrition

Serving Size: 1 croissant
Calories: 370
Sugar: 18g
Sodium: 160mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 6g
Cholesterol: 25mg