Burrata granola croissants to elevate your brunch game

© 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.

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