Twice-baked pistachio croissant

Step 1/3

• 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

• 62½ g pistachios
• 15 g starch
• ⅛ 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

• 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!