Chocolate Pistachio Croissant
Few pastries bring as much joy as a flaky, buttery croissant. Now, imagine elevating that experience with rich chocolate and nutty pistachios a perfect blend of indulgence and sophistication. This Chocolate Pistachio Croissant combines the crisp, golden layers of a classic French croissant with luscious dark chocolate and a smooth pistachio filling. Whether you're a home baker or simply a pastry lover, this recipe will help you create bakery-worthy croissants from the comfort of your kitchen!
Equipment
- Large mixing bowl
- Rolling pin
- Pastry brush
- Food processor (for pistachio filling)
- Sharp knife or pizza cutter
- Baking sheet
- Parchment paper
- Cooling rack
- Measuring cups and spoons
Ingredients
- For the Croissant Dough:
- 3 ½ cups 440g bread flour
- ¼ cup 50g granulated sugar
- 1 ½ tsp salt
- 1 tbsp instant yeast
- 1 cup 240ml whole milk, warm
- 1 ¼ cups 280g unsalted butter (European-style, for laminating)
- For the Pistachio Filling:
- 1 cup 120g shelled pistachios (unsalted)
- ½ cup 113g unsalted butter, softened
- ½ cup 100g granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- For the Chocolate Filling:
- 6 oz 170g dark chocolate (60-70% cocoa), chopped or in batons
- 2 tbsp heavy cream for optional chocolate drizzle
- For the Egg Wash:
- 1 egg
- 1 tbsp milk
- For Garnishing:
- ¼ cup 30g crushed pistachios
- Powdered sugar optional
Instructions
- Step 1: Prepare the Croissant Dough
- In a large bowl, mix the flour, sugar, salt, and yeast. Add warm milk and mix until a dough forms. Knead for about 5 minutes until smooth.
- Wrap the dough in plastic wrap and chill for at least 2 hours (or overnight for better results).
- Step 2: Laminate the Dough
- Roll out the dough into a rectangle (about 10x15 inches).
- Place the cold butter in the center, fold the dough over, and seal the edges.
- Roll out again into a long rectangle and fold into thirds (like a letter). Chill for 30 minutes.
- Repeat the rolling and folding process twice more, chilling in between.
- Step 3: Prepare the Pistachio Filling
- In a food processor, blend pistachios until finely ground.
- Add butter, sugar, egg, and vanilla extract. Blend until smooth. Set aside.
- Step 4: Shape and Fill the Croissants
- Roll out the laminated dough into a large rectangle (about ¼ inch thick).
- Cut into triangles (about 3x8 inches).
- Spread a thin layer of pistachio filling on each triangle and place chocolate pieces at the base.
- Roll up tightly from the base to form croissants. Place on a lined baking sheet.
- Step 5: Proof the Croissants
- Cover with a damp towel and let rise at room temperature for 2-3 hours until doubled in size.
- Step 6: Bake the Croissants
- Preheat oven to 375°F (190°C).
- Brush croissants with an egg wash.
- Bake for 18-20 minutes until golden brown.
- Step 7: Garnish and Serve
- Let croissants cool slightly. Drizzle with melted chocolate and sprinkle crushed pistachios on top.
- Dust with powdered sugar if desired. Enjoy!
Notes
Shortcut: Use store-bought puff pastry if short on time.
Pairing: Enjoy with espresso, cappuccino, or chai latte.
Storage: Best eaten fresh but can be stored in an airtight container for 2 days. Reheat before serving.
Freezing: Freeze unbaked croissants after shaping; thaw overnight, then proof and bake as directed.
Let me know if you need any tweaks! 😊
Pairing: Enjoy with espresso, cappuccino, or chai latte.
Storage: Best eaten fresh but can be stored in an airtight container for 2 days. Reheat before serving.
Freezing: Freeze unbaked croissants after shaping; thaw overnight, then proof and bake as directed.
Let me know if you need any tweaks! 😊