Pistachio Cream Croissants are a delightful pastry that combines the flaky, buttery goodness of croissants with a rich, creamy pistachio filling. Perfect for breakfast or as a sweet treat, these croissants are sure to impress!
Ingredients
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)
Timing
Making Pistachio Cream Croissants takes about 30 minutes for preparation, 2 hours for rising, and 20-25 minutes for baking.
Instructions
Step 1: Prepare the Croissant Dough
- Activate Yeast: In a small bowl, combine warm milk and active dry yeast. Let it sit for about 5-10 minutes until frothy.
- Mix Dry Ingredients: In a large mixing bowl, whisk together all-purpose flour, bread flour, sugar, and salt.
- Combine Ingredients: Add the melted butter and the yeast mixture to the dry ingredients. Mix until a dough forms.
- Knead Dough: Turn the dough onto a floured surface and knead for about 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.
Step 2: Prepare the Pistachio Cream Filling
- Blend Pistachios: In a food processor, blend the shelled pistachios until finely ground. Add powdered sugar, heavy cream, vanilla extract, and almond extract (if using). Blend until smooth and creamy. Set aside.
Step 3: Roll and Shape the Croissants
- Roll Out Dough: After the dough has risen, punch it down and roll it out on a floured surface into a rectangle, about 1/4 inch thick.
- Cut Triangles: Cut the dough into triangles (about 4-5 inches wide at the base).
- Fill Croissants: Place a spoonful of pistachio cream at the base of each triangle. Roll the dough from the base to the tip, forming a crescent shape. Pinch the ends to seal.
Step 4: Second Rise
- Prepare Baking Sheet: Place the shaped croissants on a parchment-lined baking sheet. Cover with a kitchen towel and let them rise for about 30-45 minutes until puffy.
Step 5: Bake the Croissants
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Egg Wash: Beat the egg and brush it over the croissants for a golden finish.
- Bake: Bake in the preheated oven for 20-25 minutes, or until golden brown and flaky.
Step 6: Serve
- Cool and Enjoy: Allow the croissants to cool slightly before serving. Enjoy these delicious pistachio cream croissants warm or at room temperature!
Nutritional Information
Here’s a quick overview of the nutritional content of Pistachio Cream Croissants (per croissant, based on 12 servings):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 250 |
| Protein | 5g |
| Fat | 15g |
| Carbohydrates | 25g |
| Fiber | 1g |
| Sugar | 5g |
Tips for Customization
- Add Chocolate: Incorporate chocolate chips into the pistachio cream for a decadent twist.
- Use Different Nuts: Substitute pistachios with almonds or hazelnuts for a different flavor profile.
- Glaze the Croissants: Drizzle with a simple icing made from powdered sugar and milk for added sweetness.
Conclusion
Pistachio Cream Croissants are a delightful pastry that combines the rich flavor of pistachios with the buttery goodness of croissants. Perfect for any occasion, these croissants are sure to be a hit with family and friends. Enjoy this delightful recipe!
Pistachio Cream Croissant Recipe
Ingredients
- 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
Step 1: 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.
Step 2: 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.
Step 3: 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.
Step 4: 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.
Step 5: 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.
Step 6: Serve
Allow the croissants to cool slightly before serving. Enjoy warm or at room temperature.
