Instructions
- Start by preparing the whipped white chocolate ganache. Break up the white chocolate and add it to a clean mixing bowl. Add 125 ml of cream to a small heatproof bowl. Microwave for 30 to 60 seconds, or until it starts to bubble. Pour the heated cream over the white chocolate, ensuring the chocolate is fully submerged. Leave for 2 minutes to allow the chocolate to gently melt. Stir the chocolate and cream until smooth, checking for any lumps of white chocolate. If lumps remain, gently melt again at 50% power in the microwave until smooth. Leave for 20 minutes to completely cool to room temperature, then stir in the remaining cream. Cover and refrigerate until required. You will whip it at a later stage.
- Prepare the barbecue for cooking using indirect medium-low heat (160°C-190°C) and preheat as directed. See below for information on premium gas barbecue set up methods.
- Prepare the barbecue for cooking using indirect medium-low heat (baking setting- 170°C-190°C). Set up the barbecue with a convection tray and a roasting trivet and preheat as directed. See below for information on Weber Q settings and set up methods.
- Prepare the charcoal barbecue for cooking using indirect medium-low heat (160°C-190°C). See below for information on how to set up a Weber Kettle.
- Using a bread knife, thinly slice the croissants into rounds, approx. 3 mm thick. Line two baking trays with baking paper. Lay 8 slices of croissant on each baking tray, alternating which side is face down. This way, once baked, the slices can be sandwiched with a slice of a similar direction. Add Top ‘n’ Fill Caramel to a small heatproof bowl and microwave at 50% power for 1 to 1.5 minutes, until runny. Spoon the caramel over the croissant slices, using the back of the spoon to evenly spread it and ensure the slices are completely coated. Decorate two-thirds of the croissant slices with pistachios; the remaining third will be the centre slices and does not need pistachio. Sprinkle the pistachios over the top rim of the two-thirds of the croissants.
- Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Adjust the barbecue to the settings for indirect medium-low heat. Bake the croissants one tray at a time with the lid closed, for 5 to 15 minutes, checking after 5 minutes. Cook until the caramel has turned deep golden and the croissants have started to toast on the edges.
- Once the barbecue has preheated, adjust it to the settings for indirect medium-low heat. Place one tray onto the trivet. Bake the croissants one tray at a time with the lid closed, for 5 to 15 minutes, checking after 5 minutes. Cook until the caramel has turned deep golden and the croissants have started to toast on the edges.
- Brush the cooking grills clean with a wire brush. Place one tray in the centre of the cooking grill, between the two charcoal baskets. Bake the croissants one tray at a time over indirect medium-low heat, with the lid closed, for 5 to 15 minutes, checking after 5 minutes. Cook until the caramel has turned deep golden and the croissants have started to toast on the edges.
- Remove the trays from the barbecue and leave to cool completely.
- Once the croissants have cooled, gently whisk the white chocolate ganache until it reaches a whipped, piping consistency, being careful to not overwhip, as it may split. Add the ganache to a piping bag and cut the tip off.
- Flip a slice with pistachios, pipe on the whipped ganache, add a slice without pistachios on top, pipe again, and then sandwich with another slice with pistachios. Stand on a serving platter and repeat with the remaining croissant slices. Serve immediately, or refrigerate for up to 6 hours. The croissant will become chewy, but still very yummy.
- Indirect cooking is not available on a Traveler Barbecue
Whipped White Chocolate Ganache
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