Pin it
This luxurious pistachio croissant idea turns everyday store-bought croissants into a fancy snack that matches what you'd find at upscale bakeries. Mixing buttery croissants with creamy pistachio filling creates an indulgent treat that's perfect for fancy morning gatherings or stepping up your coffee time.
I came up with these pistachio treats when some friends dropped by unexpectedly for morning coffee. The bright green stuffing and nutty taste made such a hit that now my kids beg for them whenever we're celebrating something with breakfast.
Ingredients
- Fresh croissants: Pick ones from a good bakery that feel airy and break into flakes for the best mouthfeel
- Heavy cream: Makes the smooth whipped foundation that carries all that pistachio goodness
- Sugar: Just a bit to bring out the pistachios' natural sweetness
- Pistachio paste: Gives strong flavor without feeling sandy in your mouth, grab the unsweetened kind for best results
- Chopped pistachios: Adds crunch and looks pretty, go for bright green ones without salt
Simple Steps To Follow
- Get Your Pistachios Ready:
- Roughly chop your shelled pistachios into smallish bits, but don't make them too tiny since you want that nice crunch. Put these aside to sprinkle on top later.
- Start The Cream Mixture:
- Grab a big bowl and pour in your heavy cream with sugar. Take an electric mixer starting slow then cranking it up to medium fast for exactly three minutes till you see soft peaks starting to form.
- Mix In The Pistachio Flavor:
- Drop 1.5 tablespoons of pistachio paste into your partly whipped cream. Keep mixing another two minutes till stiff peaks show up. Your cream should stand up on its own but still look smooth enough to spread.
- Cut Your Croissants:
- Get a bread knife with teeth and slice each croissant sideways. Try to keep one edge connected so it opens like a book for easier filling.
- Stuff Your Croissants:
- Scoop the pistachio cream into a pastry bag with a medium round tip or just use a regular spoon to load up each croissant generously. Close the top half gently pressing down without squeezing out all your filling.
- Make Them Look Pretty:
- Add more pistachio cream in a straight line down the middle of each croissant. This makes them look like they came from a fancy shop and gives you more of that yummy cream.
- Add The Crunchy Bits:
- Scatter your chopped pistachios over the cream topping making sure they stick well. This gives you a nice texture change and makes them look amazing.
- Finish With A Fancy Touch:
- For a final bit of wow, drizzle more pistachio paste across your croissants. If your paste seems too thick, mix in a tiny bit of plain oil so it pours nicely.
Pin it
The pistachio paste really works wonders in these treats. I stumbled upon it during a trip to Sicily where they're crazy about pistachios. The first time I brought some home and fixed these croissants my little girl said they beat the ones from our neighborhood French bakery - a comment I'll never forget.
Make Ahead Tips
You can fix these pistachio goodies up to 4 hours before you plan to serve them. Just put them together completely, wrap them loosely in plastic, and stick them in the fridge. Take them out about 20 minutes before eating so they aren't too cold and the flavors wake up. The cream filling stays firm and won't get runny during this time.
Perfect Pistachio Selection
Using top-notch pistachios really changes the game in this recipe. Try to find pistachios with a bright green color which shows they're fresh and were picked right. Stay away from yellowish nuts or ones with dark spots. For the paste, I suggest finding pure pistachio paste from food specialty shops or online that doesn't have extra stuff or fake coloring. The real flavor can't be matched and it's worth going out of your way to find it.
Flavor Variations
While I love the classic pistachio version best, this method works great with other tasty combos too. Try almond paste topped with sliced almonds or hazelnut spread with chopped hazelnuts. If you're into chocolate, a layer of melted chocolate under the pistachio cream makes it super rich. During warmer months, adding fresh berries to the cream or between layers brings nice freshness and pretty colors.
Pin it
These pistachio croissants will totally upgrade any get-together or morning treat time!
Frequently Asked Questions
- → What kind of croissants work best for this dish?
Go for fresh, all-butter croissants if you can. Store-bought ones work just fine, but grabbing some from your neighborhood bakery will make them taste even better. If you make your own, just make sure they've cooled down completely before you start filling them.
- → Can I make pistachio paste at home?
You sure can! Just toast some shelled pistachios until they smell good, then throw them in a blender with a bit of neutral oil, sugar, and a tiny bit of salt. Keep blending until you get something smooth and spreadable.
- → How far in advance can I prepare these?
It's best to put these together no more than 2-3 hours before you plan to eat them. You can make the cream filling a day ahead and keep it in the fridge. Just know that after filling, the croissants will get softer over time, which some people actually prefer.
- → What can I substitute for heavy cream?
Heavy cream gives you the best results, but you can use whipped coconut cream from a chilled can of coconut milk if you don't do dairy. Another good option is mixing mascarpone cheese with a splash of milk for a richer, cheesecake-like filling.
- → How should I store leftover pistachio croissants?
Pop any leftovers in an airtight container and stick them in the fridge for up to 2 days. They'll get softer as the pastry soaks up moisture from the filling, but many folks think this pudding-like texture is pretty tasty.
- → Can I use other nuts instead of pistachios?
You bet! This works great with hazelnuts, almonds, or even walnuts. Just swap in the same amount of whatever nut paste and chopped nuts you like. Each type will give you a different but totally yummy flavor.