Pistachio Chocolate Croissants – Nutty & Decadent
Indulge in the exquisite delight of Pistachio Chocolate Croissants – Nutty & Decadent. These flaky, buttery pastries are filled with rich dark chocolate and crunchy roasted pistachios, creating a perfect harmony of flavors that will elevate any meal. Whether enjoyed at breakfast, as a classy brunch option, or for an afternoon treat, these croissants offer an elegant twist on the classic chocolate pastry. The rewarding process of making laminated dough promises impressive results that will surely impress your family and friends. Perfectly golden brown and beautifully presented, they are not just a feast for the palate but also for the eyes.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: Makes approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
Ingredients
Scale
- 500g (4 cups) bread flour
- 75g (1/3 cup) granulated sugar
- 10g (2 tsp) instant yeast
- 10g (2 tsp) salt
- 300ml (1 1/4 cups) cold whole milk
- 60g (4 tbsp) unsalted butter, melted
- 250g (1 cup + 2 tbsp) cold European butter
- 200g dark chocolate (70% cocoa), chopped
- 150g (1 cup) shelled pistachios, roasted
- 50g (1/4 cup) brown sugar
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- Pinch of sea salt
- 2 large eggs, beaten (for egg wash)
- 50g (1/3 cup) chopped pistachios for topping
- Flaky sea salt for finishing
Instructions
- In a mixing bowl, combine flour, sugar, yeast, and salt. Add cold milk and melted butter; mix until smooth.
- Wrap dough tightly in plastic wrap; refrigerate for 4 hours or overnight.
- Prepare a butter block by pounding cold European butter into an 8×8 inch square between parchment sheets; chill.
- Roll out the dough to 16×8 inches, place chilled butter block inside, fold over and seal.
- Roll out gently and fold like a letter; chill for 30 minutes. Repeat this twice.
- Prepare filling by pulsing roasted pistachios with brown sugar, vanilla extract, almond extract, and sea salt in a food processor.
- Roll out the laminated dough again; cut into rectangles, add chocolate pieces and pistachio filling; roll tightly.
- Place on lined baking sheets seam-side down; let rise for 2-3 hours until doubled.
- Preheat oven to 400°F (200°C). Brush croissants with beaten egg wash; sprinkle with chopped pistachios and flaky sea salt.
- Bake for 18-20 minutes until golden brown.
Nutrition
- Serving Size: 1 croissant (75g)
- Calories: 290
- Sugar: 9g
- Sodium: 210mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg