Pistachios! Right now, all I can see around me is pistachio flavored everything. To be honest.. I’m not mad about it! So I thought I’d jump on the bandwagon and create these croissants which are, if I say so myself, honestly one of the more moreish, delicious things I’ve made so far!
What’s even better about them, is that they are so easy to make, and all you need is some day old croissants, pistachio paste and some simple store cupboard ingredients and that’s it! Plus it will take you less than an hour to whip these up, and they are a perfect way to start off the weekend with some friends for brunch, or to be honest a little treat for yourself because… why not?!
Here are some tips to make these the stuffed croissants the best ever!
- Use Day old croissants. Croissants which aren’t super fresh are perfect for filling and baking again, this is because since they lost some of their moisture, they will absorb and incorporate the pistachio flavour better than freshly baked croissants. However if you are short of time , fresh croissants will work just fine, they will still be just as delicious!
- Pistachio Paste. You can find this online on amazon very easily! It’s also available in some supermarkets and Italian shops. I would recommend to get a paste which has a high percentage of pistachios, just so you can maximize the flavour as much as possible.
- You can prep these in advance and chill unbaked to really enhance and develop the flavour. Then you can bake straight from the oven, which is a great way to have a delicious breakfast ready to go!
- Eat them warm!! This isn’t too complicated, but honestly this will elevate them so much!
Chocolate and Pistachio Croissants
Servings 6
Ingredients
- 6 Plain Croissants Day old
Pistachio Frangipane Filling
- 90 grams Ground Almonds
- 60 grams Unsalted Butter softened
- 100 grams Caster Sugar
- 1/2 tsp Salt
- 1 Egg small
- 50 grams Pistachio paste
- 100 grams Dark Chocolate
Glaze
- 120 ml Water
- 1 tbsp Caster Sugar
- 1 tsp Vanilla Extract
Topping
- 50 grams Chopped Pistachios
Instructions
Make the glaze:
- Put in a small pan, sugar, water and vanilla extract and place on a medium heat and bring to a boil.
- Once the sugar has fully dissolved, set aside and leave to cool.
Make the filling:
- Firstly, to make the pistachio frangipane. Beat the butter and sugar together until pale and fluffy.
- Add the egg, ground almonds, salt and pistachio paste into the batter, and mix until well combined and fully incorporated. Set aside.
Assembly:
- Preheat the oven to 180 degrees celsius
- Using a serrated knife, slice the crossiants in half horizontally.
- Dip the croissants fully in the sugar syrup and let any excess syrup fall off then place onto a baking tray lined with baking paper.
- Using a spoon or piping bag, fill the croissants with the pistachio frangipane filling. Making sure to leave some for the top. This is to fill like a sandwich.
- Chop the chocolate and place a few pieces into each croissant for the chocolate filling
- Close the croissants and place a tablespoon of the pistachio filling on the top of the croissant and sprinkle with some chopped pistachios
- Place the croissants on a baking tray and place in the oven for 15-20 minutes until the filling is baked and no longer runny.
- Leave to cool slightly before eating warm or you can cool completely and store in an airtight container and will last for 1-2 days.
