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Twice-baked pistachio croissant
Turn your day-old croissants into these luxurious pistachio croissants in just 30 minutes.
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Cooking tools:
- Food processor
- Hand mixer
- Piping bag
- Offset spatula
- Bread knife
- Chef's knife
- Cutting board
- Saucepan
- Spoon
- Mixing bowl
- Baking sheet
- Parchment paper
- Stove
- Oven
- Measuring spoon
Ingredients
- 8 croissants
- 250 g pistachios
- 100 ml water
- 190 g sugar
- 3 tsp orange blossom water (optional)
- 60 g starch
- 1/4 tsp salt
- 100 g butter (room temperature)
- 1 tsp vanilla extract
- 2 eggs (large)
- 2 tbsp heavy cream
- 1 tsp ground cinnamon
- 1 tsp ground cardamom
- confectioner’s sugar (for dusting)
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