Pistachio Cream Croissant

# What You'll Need:

→ 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)

# Directions:

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 Suggestions:

01 -

The buttery, crisp croissant paired with lush pistachio cream is the kind of bakery indulgence that's shockingly easy to make at home.
I love how you can use slightly old croissants, turning them into something people will think you bought at a patisserie downtown.

02 -

I learned the hard way that overfilling makes the cream leak out and burn on the tray, so aim for a generous but not overflowing amount.
Swapping out the pistachios for almonds or hazelnuts gives you a whole new flavor universe—worth trying at least once.

03 -