If you’re craving a treat that combines flaky pastry with a rich, nutty twist, these French croissants with pistachio cream are perfect for you. They might seem fancy, but making them at home is totally doable and well worth the effort.
Picture biting into a warm, buttery croissant with a smooth, sweet pistachio filling—it’s as delicious as it sounds! Let’s dive into how you can make these delightful pastries from scratch.
Complete guide on how to make best bicolor croissant/ pistachio bicolor croissant.
Video by Mack Lim
<h3> Ingredients </h3>
<h3> For the Croissant Dough:</h3>
• 4 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tablespoon instant yeast
• 1 1/2 teaspoons salt
• 1 1/4 cups whole milk, lukewarm
• 1/2 cup unsalted butter, melted
• 1 large egg
<h3> For the Butter Layer:</h3>
• 1 cup (2 sticks) unsalted butter, cold
<h3> For the Pistachio Cream:</h3>
• 1 cup shelled pistachios
• 1/2 cup powdered sugar
• 1/4 cup heavy cream
• 1/4 cup unsalted butter, softened
• 1/2 teaspoon vanilla extract
• A pinch of salt
<h3> Instructions </h3>
<h3>1. Prepare the Croissant Dough:</h3>
<b> Mix the Ingredients: </b> In a large bowl, combine the flour, sugar, instant yeast, and salt. In a separate bowl, mix the lukewarm milk, melted butter, and egg. Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms.
<b> Knead and Rise:</b> Turn the dough onto a floured surface and knead for about 5 minutes until smooth and elastic. Place it in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
<b> Roll and Fold:</b> Once risen, punch down the dough and roll it into a rectangle about 1/2 inch thick. Chill it in the refrigerator for 20 minutes. Meanwhile, prepare the butter layer.
<b> Prepare the Butter Layer:</b> Place the cold butter between two sheets of parchment paper and pound it with a rolling pin until it forms a thin, even rectangle, about 1/4 inch thick. Chill again for 10 minutes.
<b> Incorporate the Butter:</b> Place the chilled butter rectangle on one half of the dough rectangle. Fold the dough over to cover the butter, sealing the edges. Roll out the dough into a long rectangle, then fold it into thirds (like a letter). Chill for 30 minutes. Repeat this rolling and folding process two more times.
<h3>2. Shape the Croissants:</h3>
<b> Cut and Shape:</b> Roll out the dough into a large rectangle, about 1/8 inch thick. Cut it into triangles with a base of about 4 inches. Place a small spoonful of pistachio cream at the wide end of each triangle. Roll up each triangle from the base to the tip, forming a crescent shape.
<b> Proof and Bake: </b> Place the shaped croissants on a parchment-lined baking sheet. Cover with a cloth and let rise for about 1 hour, or until puffy. Preheat the oven to 375°F (190°C). Brush the croissants with an egg wash (1 beaten egg mixed with 1 tablespoon water) and bake for 15-20 minutes, or until golden brown.
<h3>3. Prepare the Pistachio Cream:</h3>
<b> Blend the Cream:</b> In a food processor, blend the pistachios until finely ground. Add the powdered sugar, heavy cream, softened butter, vanilla extract, and a pinch of salt. Process until smooth and creamy.
<b> Fill the Croissants: </b> Once the croissants have cooled slightly, pipe or spoon the pistachio cream into the center of each one.
Lykkers, we hope you enjoyed this recipe for French croissants with pistachio cream as much as we loved sharing it with you! What do you think of this delicious twist on a classic pastry?
Have you tried making them yourself or do you have any questions about the process? We’d love to hear your thoughts and experiences, so drop us a comment or share your baking adventures with us!
