As if the buttery, flaky croissants couldn’t get any better… I decided to dress them up in pretty pink icing, pistachios, and rose petals!
Everybody has been going mad for my dipped croissants and I’ll let you into a secret… They’re really easy to make (albeit, they do take time to prep considering the icing needs to be set).
I’ve put together a quick and simple 4-step guide taking you through each section, so you can create these little beauties for yourselves
- Mix your icing sugar and a drop of water at a time into a fairly thick consistency. Too runny and the icing will simply run off your croissant and too thick you’ll find yourself in a gloopy mess.
- Add a tiny drop of edible food colouring until you reach your desired colour. I’ve used pink here but you can mix it by choosing any colour you like to suit your occasion. Red for Christmas, blue for a boy’s baby shower and so on.
- Spoon the icing onto half of the croissant, allowing the icing sugar to run down one side. Use your spoon to guide the icing along.
- Place your dipped croissants onto a wire baking cooling tray to allow excess icing to drip off and sprinkle with your favourite toppings. I used chopped pistachio nuts, dried raspberries, and rose petals
Tip: To add extra jenesequa, add natural flavourings to the icing sugar mixture.
I hope you enjoy making these as much as I do. They really do have the wow factor and I promise they’ll impress everyone. If you’re looking for some more pink inspo, check out my Pink Ombre Pancake Stack.