Croissant with Peach Cream


Rating: 3.22 / 5.00 (9 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Ingredients:





For the peach cream:








Instructions:

For Kipferl with peach cream, mix the fruit puree with sugar, lemon juice, Gervais and yogurt.

Heat a little fruit mixture over steam and dissolve soaked gelatin in it. Remove from steam and mix with the remaining mass.

Cover the cream with plastic wrap and refrigerate for about 2 hours to set.

Cut out 12 crescents from puff pastry with a round cookie cutter and place on baking sheet. Brush with beaten egg and bake for 15 minutes at 180 degrees. Allow to cool.

Cut the crescents in half, stir the peach cream well, place in a piping bag and gently press onto the cut crescents.

Sprinkle the croissants with peach cream with pistachios.

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