Pistachio Cream Croissant - Pumpkin Hearth

# What you'll need:

→ Croissants

01 - 4 large all-butter croissants (preferably day-old)

→ Pistachio cream

02 - 3.5 oz (about 3/4 cup) unsalted shelled pistachios

03 - 5 tablespoons granulated sugar

04 - 5 2/3 tablespoons unsalted butter, softened

05 - 1 large egg

06 - 1 tablespoon heavy cream

07 - 1/2 teaspoon pure vanilla extract

08 - Pinch of fine salt

→ Topping & decoration

09 - 2 tablespoons chopped pistachios

10 - 2 tablespoons powdered sugar for dusting

# Directions:

01 - Preheat the oven to 350°F and line a baking sheet with parchment paper.

02 - In a food processor pulse the shelled pistachios with the granulated sugar until finely ground and uniform in texture.

03 - Add the softened butter, egg, heavy cream, vanilla and a pinch of salt to the processor; blend until the mixture is smooth, glossy and spreadable.

04 - Using a sharp knife, slice each croissant horizontally, leaving a hinge so each opens like a book.

05 - Generously spread the pistachio cream into the cavity of each croissant and close them, reserving a little filling for the tops.

06 - Arrange the filled croissants on the prepared sheet, pipe or spread remaining cream over the tops, then bake for 15–20 minutes until the pastry is crisp and the filling is lightly golden.

07 - Let croissants cool briefly on a rack; finish with chopped pistachios and a light dusting of powdered sugar. Serve slightly warm.

# Expert Advice:

01 -

The pistachio cream tastes so decadent, you'll want to sneak spoonfuls before it even hits the croissants.
It instantly upgrades store-bought croissants into something bakery-worthy, and you won't have a single leftover.

02 -

Once, I rushed the cream with cold butter and ended up with sad, oily filling—so always let the butter and cream come to room temp.
Using day-old croissants prevents sogginess and gives a perfect, flaky crunch every time.

03 -