From pistachio cream and raspberries to ham, cheese, and béchamel, these five recipes will take your croissant game from simple to magnifique – no beret required. 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. 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. 1 tsp chopped pistachios. 1 tsp freeze-dried raspberries. 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. 2 tomatoes, sliced thinly. 1 ball mozzarella, drained and thinly sliced. 2 tsp green pesto. Rocket salad. Few fresh basil leaves. Black sesame seeds. 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. 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. 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. 3 large eggs. 1 large avocado. Lemon juice. 1 wine of cherry tomatoes, sliced. Pinch black pepper. Pinch salt. 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.