Description
Decadent pistachio cream-filled croissants that are flaky and rich.
Ingredients
Scale
- For the Croissant Dough:
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons salt
- 1 tablespoon instant yeast
- 1 1/2 cups cold milk
- 1 cup unsalted butter, chilled
- For the Pistachio Cream Filling:
- 1 cup shelled pistachios
- 1/2 cup powdered sugar
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
- For Egg Wash:
- 1 egg
- 1 tablespoon milk
Instructions
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, salt, and instant yeast.
- Gradually add the cold milk to the dry ingredients, mixing until a dough forms. Knead the dough for about 5 minutes until smooth.
- Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 1 hour.
- Place the chilled unsalted butter between two sheets of parchment paper. Pound and roll the butter into a rectangle about 1/2 inch thick. Chill it in the refrigerator.
- On a lightly floured surface, roll the chilled dough into a rectangle about 1/2 inch thick.
- Place the chilled butter block in the center of the dough. Fold the dough over the butter, encasing it completely.
- Roll the dough out into a long rectangle, then fold it into thirds like a letter. Wrap it in plastic wrap and refrigerate for 30 minutes. Repeat this process two more times for a total of three turns.
- In a food processor, combine the shelled pistachios, powdered sugar, heavy cream, vanilla extract, and a pinch of salt. Blend until smooth and creamy.
- After the final chilling, roll the laminated dough into a large rectangle about 1/4 inch thick.
- Cut the dough into triangles (about 5 inches wide at the base).
- Place a spoonful of pistachio cream at the base of each triangle. Roll the triangle up from the base to the tip, forming a crescent shape.
- Place the croissants on a baking sheet lined with parchment paper, cover with a kitchen towel, and let them rise in a warm place for about 1 hour, or until doubled in size.
- Preheat your oven to 375°F (190°C).
- In a small bowl, whisk together the egg and milk. Brush the tops of the croissants with the egg wash.
- Bake in the preheated oven for 20-25 minutes, or until golden brown and flaky.
- Allow the croissants to cool slightly before serving. Enjoy them warm.
Notes
- Consider using bread flour for a chewier texture.
- Substitute coconut cream for a dairy-free option.
- Use salted butter if that’s what you have, just reduce the added salt.
- Prep Time: 2 hours
- Cook Time: 25 minutes
- Category: Pastry
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 croissant
- Calories: 350
- Sugar: 8g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg
Keywords: Pistachio Cream Croissant, Decadent Pastry, French Bakery