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A close-up shot of a chocolate pistachio croissant on a wooden board, dusted with powdered sugar and surrounded by chocolate pieces

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!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 1
Course: Breakfast
Cuisine: French
Calories: 400
Ingredients Equipment Method Notes

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

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

Method
 

  1. Step 1: Prepare the Croissant Dough
  2. 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.
  3. Wrap the dough in plastic wrap and chill for at least 2 hours (or overnight for better results).
  4. Step 2: Laminate the Dough
  5. Roll out the dough into a rectangle (about 10x15 inches).
  6. Place the cold butter in the center, fold the dough over, and seal the edges.
  7. Roll out again into a long rectangle and fold into thirds (like a letter). Chill for 30 minutes.
  8. Repeat the rolling and folding process twice more, chilling in between.
  9. Step 3: Prepare the Pistachio Filling
  10. In a food processor, blend pistachios until finely ground.
  11. Add butter, sugar, egg, and vanilla extract. Blend until smooth. Set aside.
  12. Step 4: Shape and Fill the Croissants
  13. Roll out the laminated dough into a large rectangle (about ¼ inch thick).
  14. Cut into triangles (about 3x8 inches).
  15. Spread a thin layer of pistachio filling on each triangle and place chocolate pieces at the base.
  16. Roll up tightly from the base to form croissants. Place on a lined baking sheet.
  17. Step 5: Proof the Croissants
  18. Cover with a damp towel and let rise at room temperature for 2-3 hours until doubled in size.
  19. Step 6: Bake the Croissants
  20. Preheat oven to 375°F (190°C).
  21. Brush croissants with an egg wash.
  22. Bake for 18-20 minutes until golden brown.
  23. Step 7: Garnish and Serve
  24. Let croissants cool slightly. Drizzle with melted chocolate and sprinkle crushed pistachios on top.
  25. 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! 😊