Pistachio Cream Croissant Recipe (Viral French Pastry) 🥐🌰
The Pistachio Cream Croissant is a delightful French pastry that combines flaky, buttery croissant dough with a rich and creamy pistachio filling. This viral treat is not only visually appealing but also offers a unique nutty flavor that elevates the classic croissant experience.
Ingredients
- 2 cups all-purpose flour for the croissant dough
- 1 cup unsalted butter cold and cubed
- 1/4 cup granulated sugar for the dough and filling
- 1 teaspoon instant yeast for dough rising
- 1/2 teaspoon salt for flavor
- 1/2 cup pistachio paste for filling
- 1 large egg for egg wash
- 1 tablespoon milk for egg wash
- 1/4 cup powdered sugar for dusting
- 1 tablespoon vanilla extract for flavoring the cream
Instructions
- In a large bowl, mix the all-purpose flour, granulated sugar, instant yeast, and salt. Create a well in the center and add cold, cubed butter. Use your fingers to rub the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add cold water, stirring until the dough comes together. Knead lightly on a floured surface, shape into a rectangle, wrap in plastic wrap, and refrigerate for 30 minutes.
- After resting, roll the dough into a larger rectangle, fold it into thirds like a letter, and repeat this rolling and folding process twice more for a total of three turns. Refrigerate between turns if the dough becomes too warm.
- For the filling, mix the pistachio paste, powdered sugar, and vanilla extract until smooth. Roll the dough into thin sheets, cut into triangles, and place a spoonful of the filling at the wide end before rolling tightly.
- Place the rolled croissants on a baking sheet lined with parchment paper. Beat the egg with the milk to create an egg wash, and brush it over the croissants. Let them rise for 30 minutes until puffy.
- Preheat the oven to 375°F (190°C). Bake the croissants for 20-25 minutes or until golden brown and flaky. Allow to cool slightly before dusting with powdered sugar.
Notes
Tip 1: Ensure the butter remains cold during the dough preparation for optimal flakiness.
Tip 2: These croissants can be made ahead and frozen before baking. Thaw and bake directly from the freezer.
Variation: Try adding a bit of almond extract to the filling for a different flavor profile.
Tip 2: These croissants can be made ahead and frozen before baking. Thaw and bake directly from the freezer.
Variation: Try adding a bit of almond extract to the filling for a different flavor profile.