# What You Need:
→ Croissants
01 - 4 large all-butter croissants (day-old preferred)
→ Pistachio cream
02 - 3.5 ounces unsalted shelled pistachios
03 - 2.1 ounces granulated sugar (about 4 3/4 tablespoons)
04 - 2.8 ounces 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
# How-To:
01 - Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
02 - Place the shelled pistachios and granulated sugar into a food processor and pulse until the mixture is finely ground and uniform.
03 - Add the softened butter, egg, heavy cream, vanilla and a pinch of salt to the processor; blend until the filling is smooth, creamy and spreadable. Scrape down the bowl as needed to ensure an even texture.
04 - Using a sharp knife, carefully slice each croissant horizontally leaving a small hinge so each opens like a book.
05 - Generously spread the pistachio cream inside each croissant, close them, then dot or spread a little additional cream on the top of each assembled croissant.
06 - Arrange the filled croissants on the prepared sheet and bake for 15–20 minutes, rotating the pan if needed, until the pastry is crisp and the cream on top is lightly golden.
07 - Remove from the oven and let cool briefly. Sprinkle with chopped pistachios and dust with powdered sugar. Serve slightly warm.
