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Twice-baked pistachio croissant

Twice-baked pistachio croissant

Based on 8 ratings
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"Actually, fresh croissants never make it to the next day for me. This recipe, however, has changed that, transforming croissants from yesterday to today's luxurious afternoon snack in just 30 minutes. We chose pistachios, but almonds, chocolate or even ham and cheese are great options. For a savory version with ham and cheese, use some (grainy) mustard instead of orange blossom water. When I carried the croissants out of the test kitchen for the first time, my dear colleagues couldn't believe how fast they could be prepared. They are also a real eye-catcher. So from now on, always buy a few more croissants!"
Difficulty
Easy 👌
Preparation
15 min
Baking
15 min
Resting
0 min

Ingredients

2Servings
2
croissants
62½ g
pistachios
25 ml
water
47½ g
sugar
¾ tsp
orange blossom water (optional)
15 g
starch
tsp
salt
25 g
butter (room temperature)
¼ tsp
vanilla extract
½
eggs (large)
½ tbsp
heavy cream
¼ tsp
ground cinnamon
¼ tsp
ground cardamom
confectioner’s sugar (for dusting)

Utensils

oven, saucepan, cooking spoon, food processor, large bowl, hand mixer with beaters, serrated knife, piping bag, baking sheet, parchment paper

How-To Videos

See all
how-to-chop-nuts

How to chop nuts

homemade-vanilla-extract

Homemade vanilla extract

how-to-fill-a-piping-bag

How to fill a piping bag

Nutrition per serving

Cal530
Fat30 g
Protein10 g
Carb50 g
  • Step 1/ 3

    Preheat the oven to 180°C/350°F. Meanwhile, prepare the syrup: put water, ⅓ of sugar, and orange blossom water, if used, in a saucepan. Heat over medium heat, bring to a boil, stir to dissolve the sugar, then reduce heat and simmer for approx. 10 min. Set aside to cool.
    • 25 ml water
    • 15 g sugar
    • ¾ tsp orange blossom water (optional)
    • oven
    • saucepan
    • cooking spoon

    Preheat the oven to 180°C/350°F. Meanwhile, prepare the syrup: put water, ⅓ of sugar, and orange blossom water, if used, in a saucepan. Heat over medium heat, bring to a boil, stir to dissolve the sugar, then reduce heat and simmer for approx. 10 min. Set aside to cool.

  • Step 2/ 3

    For the filling, chop most of the pistachios very finely using a knife or food processor. Coarsely chop the remaining pistachios, and set aside. Put the pistachio flour into a large bowl and whip it with starch, salt, room temperature butter, vanilla extract, eggs, heavy cream, ground cinnamon, ground cardamom, and remaining sugar for approx. 2–3 min. with a hand mixer until fluffy.
    • 62½ g pistachios
    • 15 g starch
    • tsp salt
    • 25 g butter (room temperature)
    • ¼ tsp vanilla extract
    • ½ eggs (large)
    • ½ tbsp heavy cream
    • ¼ tsp ground cinnamon
    • ¼ tsp ground cardamom
    • 32½ g sugar
    • food processor
    • large bowl
    • hand mixer with beaters

    For the filling, chop most of the pistachios very finely using a knife or food processor. Coarsely chop the remaining pistachios, and set aside. Put the pistachio flour into a large bowl and whip it with starch, salt, room temperature butter, vanilla extract, eggs, heavy cream, ground cinnamon, ground cardamom, and remaining sugar for approx. 2–3 min. with a hand mixer until fluffy.

  • Step 3/ 3

    Cut croissants in half lengthwise and generously brush both cut sides with the prepared syrup. Fill a piping bag with the pistachio filling and apply about ⅔ of it evenly on the croissant bottom halves. Alternatively, spread it on using a knife or offset spatula. Place the tops of the croissants on,  and spread the remaining pistachio mixture on top. Then sprinkle with chopped pistachios. Bake croissants in the oven on a lined baking sheet for approx. 12–15 min. until crispy. Let cool slightly and then serve dusted with confectioner’s sugar, if desired.
    • 2 croissants
    • confectioner’s sugar (for dusting)
    • serrated knife
    • piping bag
    • baking sheet
    • parchment paper

    Cut croissants in half lengthwise and generously brush both cut sides with the prepared syrup. Fill a piping bag with the pistachio filling and apply about ⅔ of it evenly on the croissant bottom halves. Alternatively, spread it on using a knife or offset spatula. Place the tops of the croissants on, and spread the remaining pistachio mixture on top. Then sprinkle with chopped pistachios. Bake croissants in the oven on a lined baking sheet for approx. 12–15 min. until crispy. Let cool slightly and then serve dusted with confectioner’s sugar, if desired.

  • Enjoy your meal!

    Twice-baked pistachio croissant

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