Pistachio Croissants

🥐 Pistachio Custard-Filled Croissants

With Matcha White Chocolate Drizzle & Crushed Pistachios
Flaky, buttery croissants filled with silky pistachio custard and topped with an elegant drizzle of matcha white chocolate. A dreamy weekend bake!

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🛒 Ingredients

(Makes 12 croissants)

For the Croissant Dough:

• ▢ 4 cups all-purpose flour (plus more for dusting)

• ▢ ¼ cup granulated cane sugar

• ▢ 2 ¼ tsp active dry yeast

• ▢ 2 tsp fine sea salt

• ▢ 1 ½ cups whole milk

• ▢ 1 ¼ cups cold unsalted butter (for laminating)

• ▢ 2 tbsp softened butter (for dough)

• ▢ 1 egg (for egg wash)

For the Pistachio Custard:

• ▢ 7 egg yolks

• ▢ ½ cup granulated cane sugar

• ▢ 3 tbsp cornstarch

• ▢ ¼ tsp fine sea salt

• ▢ 2 cups whole milk

• ▢ ⅓ cup pistachio cream

• ▢ 1 tsp vanilla extract

• ▢ 5 tbsp cold butter

For Decorating:

• ▢ White chocolate, melted

• ▢ Matcha powder (to mix with melted chocolate)

• ▢ Crushed pistachios

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⏱️ Timeline Summary

• Night Before (7 PM): Make croissant dough & refrigerate

• Morning (7 AM): Laminate and shape dough

• Midday: Bake croissants

• Anytime (make ahead): Prepare pistachio custard

• Final Step: Fill & decorate cooled croissants

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🧈 Croissant Dough Instructions

1. Make the Dough (Night Before):

1. In a stand mixer with a dough hook, combine flour, sugar, yeast, and salt.

2. Slowly add milk and softened butter. Mix on low speed until a smooth, pliable dough forms (5–6 minutes). Add more flour if dough is too sticky.

3. Cover and let rest for 30 minutes.

4. Press into a ½" thick rectangle, wrap, and refrigerate 4 hours or overnight.

2. Prepare the Butter Slab (Next Morning):

1. Fold a piece of parchment into an 8×10" rectangle.

2. Slice cold butter into thirds and arrange inside parchment. Fold to seal and roll into an even slab.

3. Chill butter slab for 10 minutes.

3. Laminate the Dough:

• First Turn: Roll dough to a 16×10" rectangle. Place butter in center, fold flaps over like a book, and seal edges. Flip, pound, and roll gently. Fold into thirds. Chill 30 min.

• Second Turn: Repeat rolling, folding, and chilling (30–60 min).

• Final Roll: Rest dough at room temp 15 min. Roll into a 24×12" rectangle. Trim edges. Slice into 12 equal rectangles.

4. Shape & Proof Croissants:

1. Fold each rectangle like a letter (in thirds). Place on parchment-lined baking sheets.

2. Loosely cover and let rise 2–4 hours, until puffy and jiggly.

   ❄️ Winter: 3–4 hours | ☀️ Summer: 2–3 hours

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🔥 To Bake:

1. Preheat oven to 400°F (200°C).

2. Brush croissants with beaten egg.

3. Bake 15–18 minutes, rotating halfway, until golden brown.

4. Let cool for 30 minutes.

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🟢 Pistachio Custard Instructions

Make this the night before or a few hours in advance.

1. Whisk egg yolks with sugar for 1 minute. Add cornstarch and salt, and whisk until smooth.

2. Heat milk in a saucepan until steaming.

3. Temper the yolks: Gradually whisk in half the hot milk.

4. Pour yolk mixture back into saucepan and cook over medium heat until thickened (3–4 minutes).

5. Remove from heat and stir in pistachio cream, cold butter, and vanilla until smooth.

6. Cover with plastic wrap directly touching surface. Chill at least 2 hours or overnight.

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🍵 To Assemble:

1. In a shallow bowl, mix melted white chocolate with matcha powder to your desired color/flavor.

2. Pipe chilled pistachio custard into the base of each croissant. Use a bit of white chocolate to seal the opening.

3. Drizzle croissants with matcha white chocolate and sprinkle with crushed pistachios.

4. Let set for 20 minutes. Serve & savor!

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💡 Pro Tips:

• Keep your dough and butter cold throughout the lamination process.

• For clean layers, use a sharp knife or pizza cutter when trimming.

• Freeze extra croissants (unbaked) for future pastries!

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