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Chocolate and Pistachio Croissants

Course Breakfast, Dessert, Snack
Cuisine French
Keyword almond, Baking, bakingblog, chocolate, pastry, pistachio
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
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.