Description
Pistachio Cream Croissant is a delightful pastry filled with a creamy pistachio mixture. It’s a perfect treat for breakfast or dessert.
Ingredients
Scale
- For the Croissant Dough:
- 2 cups all-purpose flour
- 1/2 cup bread flour
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1 teaspoon active dry yeast
- 3/4 cup whole milk (warm)
- 1/4 cup unsalted butter (melted)
- 1 large egg (for egg wash)
- For the Pistachio Cream Filling:
- 1/2 cup unsalted pistachios (shelled)
- 1/4 cup powdered sugar
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon almond extract (optional)
Instructions
- Prepare the Croissant Dough: Combine the warm milk and active dry yeast in a small bowl and let it sit for 5–10 minutes until frothy. In a large mixing bowl, whisk together the all-purpose flour, bread flour, sugar, and salt. Add the melted butter and yeast mixture to the dry ingredients and mix until a dough forms. Turn the dough onto a floured surface and knead for 5–7 minutes until smooth. Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.
- Prepare the Pistachio Cream Filling: Blend the shelled pistachios in a food processor until finely ground. Add the powdered sugar, heavy cream, vanilla extract, and almond extract (if using), and blend until smooth and creamy. Set aside.
- Roll and Shape the Croissants: Punch down the risen dough and roll it out on a floured surface into a rectangle about 1/4 inch thick. Cut the dough into triangles, about 4–5 inches wide at the base. Place a spoonful of pistachio cream at the base of each triangle and roll from the base to the tip to form a crescent shape. Pinch the ends to seal.
- Second Rise: Place the shaped croissants on a parchment-lined baking sheet. Cover with a kitchen towel and let them rise for 30–45 minutes until puffy.
- Bake the Croissants: Preheat the oven to 375°F (190°C). Beat the egg and brush it over the croissants for a golden finish. Bake for 20–25 minutes, or until golden brown and flaky.
- Serve: Allow the croissants to cool slightly before serving. Enjoy warm or at room temperature.
Notes
- Use fresh ingredients for the best flavor.
- Adjust the sweetness of the pistachio cream to your liking.
- These croissants can be stored in an airtight container for a few days.
- Prep Time: 1 hour
- Cook Time: 25 minutes
- Category: Pastry
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 croissant
- Calories: 250
- Sugar: 6g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg