Ingredient: white chocolate, chopped

Pistachio Rose Croissants

Filled croissants are gaining more popularity due to social media. Bakeries and coffee shops offer croissants filled with fun and interesting fillings, but they can be pricey and hard to get. Have you ever stood in line at a popular bakery only to discover that the croissant you wanted was sold out? This recipe is a fun and easy way to duplicate a fancy bakery croissant using store bought croissants. This pistachio rose version is elegant and delicious!

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 Pistachio Rose Croissants
Croissants brushed with rose syrup, filled with buttery pistachio filling and topped with white chocolate, toasted pistachios and rose petals
Course Breakfast, Brunch, Dessert
Keyword croissants, pistachio
Servings
Ingredients
Course Breakfast, Brunch, Dessert
Keyword croissants, pistachio
Servings
Ingredients
Instructions
  1. Start by making the rose syrup. In a small saucepan combine 1/4 cup of the sugar with 1/4 cup of water over medium-low heat. Stir occasionally, just until the sugar dissolves. Remove from heat and stir in the rose water to taste.
  2. Preheat the oven to 350ºF. (180ºC). Line a baking sheet with parchment paper.
  3. In a medium bowl, beat the butter with the remaining 1/4 cup of sugar and the salt together by hand or with an eclectic mixer, until well combined. Beat in the egg, extracts, pistachio flour and all purpose flour until well combined.
  4. Split the croissants in half with a serrated knife. Place the croissants on the prepared baking sheet, cut side up. Brush the croissants with the rose syrup. Spread the pistachio mixture on the bottom half of each croissant. Place the tops on the croissants.
  5. Bake until the filling is set, about 25-30 minutes. If your croissants start to brown too much, cover them with aluminum foil tents during the last few minutes of baking. Transfer the croissants to a cooling rack.
  6. Melt the white chocolate and oil together in a heat safe pan set over a pan of barely simmering water. Stir gently until smooth. Remove from heat. Stir in food coloring a little at a time until your desired shade is achieved. Drizzle the pink chocolate over the cooled croissants. Top with chopped pistachios and rose petals.
Recipe Notes

*To find rose water, click here.  If you don't like rose flavor, substitute the rose water with 1/2 teaspoon pure vanilla extract or 1/4 teaspoon pure almond extract.

**To find culinary rose petals, click here.

 

Chocolate Lovers’ Valentine Cake for Two

Chocolate Lovers' Valentine Drip Cake for Two

My relationship with Valentine’s Day has transformed over the years. When I was a child, I joyfully skipped home from school with my bounty of tiny Valentine cards, candy hearts and a cupcake someone’s mother baked. As I grew older, I was hot and cold towards Valentine’s Day, depending on the state of my love life at the time. After having kids, Valentine’s Day became about red construction paper, doily hearts and glue sticks. I happily cleaned up sprinkles and kissed chubby, frosting-stained cheeks. Now I think of Valentine’s Day as simply a day to celebrate love. I embrace Valentine’s Day and all the hearts, roses and chocolates that go with it! Show your loved ones that you love them on Valentine’s Day, but more importantly, show them throughout the year, by loving, respecting and accepting them for who they are every day.

If your heart beats for a chocolate lover, then this Valentine cake for two will have them swooning. It’s small in size, but grand in chocolate indulgence. It has three layers of moist chocolate cake, rich, white chocolate buttercream and a silky chocolate glaze. As if that isn’t enough, I loaded the top with chocolate candy! Some of the candy is store bought and some I made with candy melts and chocolate molds. Click here to find the cherub mold. Click here to find the heart mold.

Chocolate Lovers' Valentine Drip Cake for Two

I hope you share this Valentine cake with someone you love! However you celebrate the day and whoever you love, have a happy one!


Print Recipe


Chocolate Lovers' Valentine Cake for Two

A mini chocolate cake with white chocolate buttercream, topped with chocolate glaze and chocolate Valentine candy. Perfect for sharing!

Course Dessert

Prep Time 1 hour
Cook Time 30 minutes
Passive Time 1 1/2 hours

Servings


Ingredients
Chocolate Cake for Two

White Chocolate Buttercream

Chocolate Drip Glaze

Cake Decorating Supplies

Course Dessert

Prep Time 1 hour
Cook Time 30 minutes
Passive Time 1 1/2 hours

Servings


Ingredients
Chocolate Cake for Two

White Chocolate Buttercream

Chocolate Drip Glaze

Cake Decorating Supplies


Instructions
Chocolate Cake for Two
  1. Preheat oven to 350°F. Grease & flour three 4-inch cake pans. *See note below.

  2. Sift flour, cocoa powder, baking powder, baking soda and salt together in a medium bowl. Add sugar and stir to combine.

  3. Combine egg, buttermilk, vegetable oil and vanilla extract in a small bowl. Whisk lightly to combine.

  4. Add egg mixture to dry ingredients and mix on low speed with a handheld electric mixer, until combined. Stop mixer. Scrape sides of bowl with spatula. Turn mixer up to medium speed and beat for 1 minute.

  5. Add hot coffee and stir until incorporated.

  6. Pour batter into prepared cake pans, dividing batter evenly between the pans. Bake for 20-25 minutes or until a toothpick inserted into the center of the cake comes out clean.

  7. Cool cakes in pans 10 minutes, then invert onto a wire rack to cool.

White Chocolate Buttercream
  1. Melt white chocolate in a double boiler over gently simmering water. (Alternately, you can melt the white chocolate in the microwave. In a small microwaveable bowl, heat the white chocolate for 30 seconds, then stir. Heat again for 10 second intervals, stirring until melted, being very careful not to overheat it.)

  2. Set white chocolate aside to cool until lukewarm and still soft.

  3. In a medium bowl, beat butter with an electric mixer at medium speed until pale and creamy.

  4. Add vanilla extract, salt and melted white chocolate. Beat at low speed until combined. Stop mixer. Scrape sides of bowl with spatula.

  5. Add powdered sugar. Beat at low speed, until powdered sugar is combined. Beat at medium speed until buttercream is smooth, stopping to scrape the bowl occasionally. Keep covered at room temperature until ready to use.

Cake Assembly
  1. When cakes have cooled completely, trim the cake layers to 1-inch tall.

  2. Attach one of the layers to a cake board with some of the white chocolate buttercream. Apply 1/4-inch thick layer of buttercream to the top of the cake layer, followed by the second cake layer, another 1/4-inch thick layer of buttercream, then the final cake layer.

  3. Apply a crumb coat (thin layer) of buttercream to the cake. Chill the cake in the refrigerator for 20 minutes.

  4. Frost the cake with the remaining buttercream. Apply chocolate sprinkles to the bottom edge of the cake.

  5. Melt chocolate drip glaze ingredients together in a double boiler over gently simmering water. Let cool slightly.

  6. Spoon chocolate glaze into a piping bag. Snip off the end of the bag with kitchen scissors. Drizzle chocolate glaze along the edges of the perimeter of the cake, then fill in the middle. Smooth top with a small offset spatula.

  7. Top cake with assorted chocolate candy. If desired, you can stack some of the candy and adhere them with melted chocolate to give some variation in height.


Recipe Notes

*Click here to find 4-inch cake pans.