Pistachio Cream Croissant (Print View)

Flaky all-butter croissants filled with silky pistachio cream, baked golden and finished with chopped pistachios.

# Components:

→ Croissants

01 - 4 large all-butter croissants (day-old preferred)

→ Pistachio Cream

02 - 100 g unsalted shelled pistachios
03 - 60 g granulated sugar
04 - 80 g unsalted butter, softened
05 - 1 large egg
06 - 1 tbsp heavy cream
07 - 1/2 tsp pure vanilla extract
08 - Pinch of salt

→ Topping & Decoration

09 - 2 tbsp chopped pistachios
10 - 2 tbsp powdered sugar (for dusting)

# Method:

01 - Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
02 - In a food processor, blend the pistachios and sugar until finely ground. Add butter, egg, heavy cream, vanilla extract, and salt. Blend until smooth and creamy.
03 - Carefully slice each croissant horizontally, leaving a hinge so they open like a book.
04 - Generously spread pistachio cream inside each croissant, then close them.
05 - Place filled croissants on the prepared baking sheet. Spread a little more pistachio cream on top of each croissant.
06 - Bake for 15–20 minutes, until croissants are crisp and the cream is lightly golden.
07 - Remove from oven and let cool slightly. Sprinkle with chopped pistachios and dust with powdered sugar before serving.

# Expert Advice:

01 -
  • Your kitchen will smell like a Parisian patisserie—no plane ticket required.
  • The contrast between the crisp croissant and silky pistachio cream is unbelievably satisfying.
02 -
  • Dont be tempted to use freshly baked croissants—the softer they are, the messier (and mushier) the result.
  • Grinding the pistachios with sugar keeps them from turning oily and clumping up.
03 -
  • Pulse the pistachios and sugar in short bursts to avoid accidentally making pistachio butter.
  • Let the baked croissants rest five minutes before dusting, so the sugar stays powdery and pretty.
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