Pistachio Croissants: A Bakery-Style Treat You Can Make at Home
Serves 620 mins prep0 mins cook
If there’s one ingredient I can never get enough of, it’s pistachios. Their rich, slightly sweet, and almost buttery flavor makes everything feel a little more special—so naturally, I had to turn them into a frangipane filling for croissants.Back in my bakery days as a pastry chef, we’d play with different nuts and flavors for frangipane all the time, and pistachio was always a standout. While classic almond croissants will always have a place in my heart, this Pistachio Frangipane Croissant variation is just as dreamy, with an extra layer of elegance and nuttiness.
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What you need
Instructions
2 To make the frangipane, combine the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment and cream for 3 minutes until pale and fluffy. 3 Add the pistachio flour and salt in three parts while mixing, alternating with each egg until the ingredients are incorporated evenly. 4 Add the flour - mixing to combine. Transfer to a container and refrigerate until ready to use! 5 Slice the croissant in half lengthwise and brush each interior side of the croissant with simple syrup. *Note - if your croissant is particularly tall (over 4 inches) you'll want to gently flatten the croissant a touch so that the frangipane will properly bake in between the croissant halves. Grocery store croissants are never a problem here, but if you have more of an artisanal croissant from a bakery, this will help! 6 Pipe a few tablespoons of pistachio cream inside the croissant and place the croissant top half on top. Pipe a few tablespoons of pistachio cream on top and press sliced almonds on top. Put the assembled croissants in the fridge so the frangipane can solidify for a half hour before baking. You can also store them in the fridge overnight to bake off fresh the next morning. 7 Bake at 350F degrees for 18-20 minutes until the pistachios start to brown. Dust with powdered sugar before enjoying!View original recipe