Description
A delightful pastry combining flaky croissant layers with a rich pistachio cream filling, perfect for breakfast or as a sweet treat.
Ingredients
- All-purpose flour (500 g)
- Salt (10 g)
- Granulated sugar (40 g)
- Instant yeast (10 g)
- Cold water (300 ml)
- Unsalted butter (250 g)
- Pistachios (100 g)
- Powdered sugar (100 g)
- Vanilla extract (1 teaspoon)
- Egg (1)
Instructions
- Prepare the croissant dough by mixing flour, salt, sugar, and yeast, then add cold water and knead until smooth.
- Chill the dough in plastic wrap for at least 1 hour.
- Make the pistachio cream filling by blending pistachios, powdered sugar, and vanilla until smooth.
- Roll out the chilled dough into a rectangle and cut into triangles.
- Place pistachio cream at the base of each triangle and roll tightly to form croissants.
- Let the croissants rise for 1-2 hours until doubled in size.
- Preheat the oven to 200°C (400°F) and brush croissants with egg wash.
- Bake for 15-20 minutes until golden brown, then dust with powdered sugar and serve warm.
Notes
- Ensure butter is cold for laminating the dough.
- Do not skip the chilling steps for the best texture.
- Be careful not to overfill the croissants.
- Proofing is essential for a light and airy croissant.
- Preheat the oven to the correct temperature to avoid undercooking.
Nutrition
- Serving Size: 1 croissant
- Calories: 300
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 30 mg
Keywords: Pistachio, Croissant, Pastry, Baking, French