© Laurent Fau
Feeling tired of the same old brunch fare ? No worries, we've got you covered with a treasure trove of ideas to spice up your brunch game. In his book L'Éclair de Génie Café, pastry chef Christophe Adam shares his innovative recipes, taking us on a journey through the delightful offerings of his establishment in Bourse. Discover 80 recipes ranging from sweet and savory pastries to cookies, buns, and delicate beverages. Today, we present a reinvented croissant recipe featuring burrata and granola that has left many craving for more at Do It !
Ingredients to shop
For 6 croissants :
- 6 plain croissants (prepared the day before or purchased from a bakery)
- 360g burrata
- 120g raspberries
- 240g multicolored cherry tomatoes
- Fresh basil leaves
For the pistachio pesto :
- 1 bunch of basil
- 20g pistachios
- 100g olive oil
- Salt and pepper
For the granola :
- 30g rolled oats
- 1 large handful of nuts of your choice (almonds, hazelnuts, pistachios, etc.)
- 1 small handful of cereal (corn flakes, buckwheat, etc.)
- 1 handful of dried fruits of your choice (raisins, candied lemon, etc.)
- 1 teaspoon honey
- 1 teaspoon grapeseed oil
- 2 teaspoons maple syrup
- A pinch of cinnamon powder
The recipe
For the pistachio pesto, blend all the ingredients until smooth.
For the granola : In a bowl, mix together the rolled oats, cereal, and nuts. In a saucepan, combine the grapeseed oil, maple syrup, and honey. Add the cinnamon powder. Stir using a spatula over medium heat until the mixture reaches 60°C.
Pour the liquid over the dry ingredients and gently mix to coat everything evenly.
Spread the mixture on a baking sheet without flattening it. Bake in the oven at 150°C for 22 minutes. Let it cool, then add the dried fruits and mix gently.
For assembly and finishing :
Slice the croissants in half lengthwise to accommodate the filling. Spread 15g of pistachio pesto on the inside. Place half a burrata on top.
Add halved multicolored cherry tomatoes, followed by raspberries. Sprinkle with granola. Finish with a dollop of pesto.
Garnish with basil sprouts.
Also discover the recipe for pan-seared ponzu chicken and shrimp croquettes for appetizers.
