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To prepare the dough:
60gm soft unsalted butter
65g plain cream cheese (Philadelphia)
2 pinch salt
1 pinch of sugar
95 grams of flour
For the cherry filling:
3 tbsp. tablespoons of homemade cherry jam (or good jam from the store)
50 gm unsalted ground pistachios
For the chocolate filling:
4 tablespoons. ganache
With chocolate: (30 gm chocolate pralines
20 gm dark chocolate
10 gm unsalted butter
2cl fresh cream)
50 grams ground hazelnut
50gm grated chocolate
1 tbsp. sugar
1 yellow d for gilding
Mix the ingredients for the dough until you get a homogeneous mixture. Shape into a ball and refrigerate for at least 4 hours (or overnight if you want to eat it for breakfast)
Prepare the ganache: Boil the cream and butter and pour over the chopped chocolate. Stir until the chocolate melts. If necessary, put it in the microwave for 20 to 30 seconds and stir again.
When the dough has hardened, remove it from the refrigerator and, on a well-floured work surface (or floured parchment paper), roll the dough with a rolling pin into a disc with a diameter of 30 cm. Spread the ganache with a spoon on one half of the disk and jam on the other half.
On half of the chocolate ganache, spread the crushed hazelnuts and chocolate. In the other half, spread the pistachios and sprinkle each part with a tablespoon of powdered sugar.
Cut the disk into eight equal parts and roll each part starting with the large side to form small crescents.
Brush each croissant with egg wash.
Place each croissant on a baking tray lined with parchment paper and bake at 180°C for 30 minutes.