Pistachio Croissant Ice Cream Snapper
A trend for Summer 2024, and not just a trend, it’s super delicious too. Why not try some chocolate mousse or mini cheese cake filling? Yes, you heard it here first!
Jess Murphy
Jess Murphy
Recipe - Grange - Ryan's
Pistachio Croissant Ice Cream Snapper
Prep Time20 Minutes
Servings4
Cook Time10 Minutes
0Ingredients
4 pistachio croissants
50g caster sugar
200g white chocolate chips
Strawberry Ice cream
60g crushed pistachios to decorate
Two large sheets of parchment paper
Directions
- Preheat your oven to 180oC for 10 minutes before getting all your bits ready.
- This is the hardest part of this recipe. Between two flat trays lined with parchment, sandwich down your croissants with a heavy roasting dish on top, then bake for ten minutes, lift off the top layer and you should have lovely flat croissants.
- Sprinkle with sugar and sandwich them down again for the next 15 minutes, creating a delicious sugary snap once caramelised. Carefully lift onto a cooling rack to cool, then slowly melt your chocolate, using a glass bowl over a pan of simmering water.
- Dip your cool croissants in the chocolate, sprinkle with nuts and leave to cool on a strip of parchment paper. Once cooled, you are ready to for your ice cream feast!
20 minutes
Prep Time
10 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Not Available
SuperValu Caster Sugar (500 g)
€1.65€3.30/kg
SuperValu White Chocolate Chips (100 g)
€1.10€11.00/kg
Carte D'or Strawberry (900 ml)
€4.99€5.54/l
SuperValu Pistachios (200 g)
€2.29€11.45/kg
SuperValu Greaseproof & Baking Paper (10 m)
€0.77€0.21/m²
Directions
- Preheat your oven to 180oC for 10 minutes before getting all your bits ready.
- This is the hardest part of this recipe. Between two flat trays lined with parchment, sandwich down your croissants with a heavy roasting dish on top, then bake for ten minutes, lift off the top layer and you should have lovely flat croissants.
- Sprinkle with sugar and sandwich them down again for the next 15 minutes, creating a delicious sugary snap once caramelised. Carefully lift onto a cooling rack to cool, then slowly melt your chocolate, using a glass bowl over a pan of simmering water.
- Dip your cool croissants in the chocolate, sprinkle with nuts and leave to cool on a strip of parchment paper. Once cooled, you are ready to for your ice cream feast!