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Pistachio Croissants

Indulge in flaky croissants filled with rich, creamy pistachio filling that is perfect for an elegant dessert or special breakfast treat.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 4 croissants
Course: Breakfast, Dessert
Cuisine: French
Calories: 350
Ingredients Method Notes

Ingredients
  

Croissant Ingredients
  • 4 pieces croissants (day-old works great)
Filling Ingredients
  • 2 cups heavy cream, cold
  • 1 teaspoon granulated sugar
  • 3 tablespoons pistachio paste
  • 6 tablespoons chopped pistachios
  • 6 tablespoons pistachio paste, for drizzling
  • to taste Powdered sugar, for dusting
Optional Add-Ons
  • 1 handful mini chocolate chips For a sweet surprise
  • to taste flaky sea salt For topping
  • to taste fresh raspberries or strawberries For tart contrast

Method
 

Preparation
  1. Start by placing your mixing bowl and beaters in the freezer for about ten minutes before you begin.
  2. Once everything is chilled, pour the heavy cream into your bowl. Add the sugar right away so it dissolves evenly as you whip.
  3. Turn your mixer to medium speed and whip the cream for about two to three minutes until soft peaks form.
  4. Add the pistachio paste to your softly whipped cream and mix for another minute until stiff peaks form.
  5. Slice each croissant horizontally, almost all the way through but not quite, creating a pocket.
  6. Spoon the pistachio cream into a piping bag or zip-top bag, and pipe generously into each croissant.
  7. Set your filled croissants aside for about ten minutes before baking.
Baking
  1. Preheat your oven to 350°F (175°C) and arrange the croissants on a parchment-lined baking sheet.
  2. Bake for 15 to 18 minutes until the tops turn golden and the cream appears slightly puffed and set.
  3. Let the croissants cool for about five minutes on the tray.
  4. Drizzle additional pistachio paste over the top and dust with powdered sugar before serving.

Notes

Use real pistachio paste for the best flavor, keep cream cold while working to prevent it from becoming butter, and let croissants rest before baking for structured filling.