Pistachio Cream Filled Croissants (Print View)
Golden croissants stuffed with rich pistachio cream, baked until perfectly crisp and dusted with powdered sugar.
# Ingredient List:
→ Pistachio Cream
01 - 3.5 ounces shelled unsalted pistachios
02 - 2.8 ounces unsalted butter, softened
03 - 2.8 ounces powdered sugar
04 - 1 large egg
05 - 1 teaspoon vanilla extract
06 - 1 tablespoon all-purpose flour
07 - Pinch of salt
→ Assembly
08 - 6 all-butter croissants, preferably day-old
09 - 3 tablespoons simple syrup (optional)
10 - 1 ounce chopped pistachios for garnish
11 - Powdered sugar for dusting
# How to Make:
01 - Preheat your oven to 350°F. Line a baking sheet with parchment paper.
02 - In a food processor, finely grind the pistachios. Add softened butter and powdered sugar; blend until creamy. Add the egg, vanilla, flour, and salt. Blend until smooth and well combined.
03 - Slice each croissant horizontally, leaving a small hinge so they don't separate completely.
04 - Brush the inside of each croissant with simple syrup to keep them moist during baking.
05 - Spread a generous layer of pistachio cream inside each croissant. Close and place on the prepared baking sheet.
06 - Spread a thin layer of the pistachio cream on top of each croissant. Sprinkle with chopped pistachios.
07 - Bake for 15 to 20 minutes, or until golden and the cream is set.
08 - Let cool slightly, then dust with powdered sugar before serving.
# Expert Advice:
01 -
- Dayold croissants transform into something extraordinary rather than going stale
- The homemade pistachio cream comes together in minutes but tastes like a French patisserie secret
02 -
- Lightly toasting the pistachios before grinding intensifies their natural flavor
- Overfilling the croissants causes the cream to burst out during baking so spread carefully
03 -
- Freeze extra pistachio cream in small portions for future croissant emergencies
- A serrated knife creates the cleanest cuts through delicate croissants