Pistachio Supreme Croissants Recipe: A Heavenly Pastry Treat,Indulge in the heavenly flavors of our Pistachio Supreme Croissants recipe, the perfect combination of flaky croissants and luscious pistachio filling. With simple ingredients and easy-to-follow steps, you can create a delectable pastry treat that will impress your family and friends.
To get started, gather the necessary ingredients: ready-made croissant dough, pistachio paste, powdered sugar, and crushed pistachios. Preheat your oven to the recommended temperature and line a baking sheet with parchment paper.
How to make Pistachio Supreme Croissants
Prep Time : 10 mins
Cook Time : 30 mins
Rest Time : 10 mins
Total Time : 50 mins
Servings : 1
- 1 pack puff pastry
- 100 grams white chocolate (for granache)
- 150 grams blanched pistachios
- 2 egg yolks
- 250 milliliters whole milk
- 20 grams cornflour
- 50 grams caster sugar
- 1 teaspoon vanilla extract (vanilla pod)
Supreme NYC Croissants:
1. Roll out puff pastry dough and cut into 2.5 cm wide strips according to the size of your baking ring. Then you need to roll each strip into a spiral, similar to cinnamon rolls.
2. Place your rolled croissants into baking rings, just right in the middle. As croissants will double in size in the oven you should leave around 1.5 cm of space. Then place them on a baking tray, and once again cover them with another baking they, so croissants won’t puff up.
3. Once the croissants have baked, cut the hole on the top and inject as much cream as you can into your croissants. Finish with a drizzle of chocolate ganache, and top with pistachios to look like viral Supreme Croissants.
1. Mix eggs yolks, sugar and cornflour until well incorporated.
2. In a medium saucepan bring the milk to boil.
3. Pour the egg mixture into the saucepan, and stir continuously on medium heat for about 7 minutes.
4. Remove from the heat and continue stirring, add chopped pistachios.
5. Transfer to a blender and mix until you get silky smooth green pistachio creme.
6. Fill your piping bag with your cream, and you’re ready to fill the pastry.