Description
Delicious and flaky croissants filled with a creamy pistachio filling.
Ingredients
Scale
- 5 cups all-purpose flour
- 1/2 cup sugar
- 2 tsp salt
- 1/4 cup sourdough starter
- 1 cup water
- 1/2 cup milk
- 12 oz unsalted butter (for filling)
- 3 tbsp chopped pistachios (filling)
- 2 cups milk (for cream filling)
- 4 tbsp cornstarch
- 2 egg yolks (cream filling)
- 4 tbsp pistachio paste
Instructions
- Combine dough ingredients in a stand mixer. Knead until smooth, then let rest for an hour.
- Roll out half of the cold butter into a rectangle and layer it on the dough. Fold the dough to seal the butter.
- Roll and fold the dough multiple times, refrigerating between folds to maintain temperature.
- Prepare the cream filling by thickening milk, sugar, cornstarch, and salt over medium heat, then mix in egg yolks and pistachio paste.
- Shape croissants by rolling out dough into triangles, adding cream filling at the base, and rolling tightly.
- Bake at 375°F (190°C) for about 25 minutes until golden brown.
Notes
- Ensure the butter is very cold to achieve flaky layers.
- Allow enough resting time for the dough for optimal texture.
- Prep Time: 2 hours
- Cook Time: 25 minutes
- Category: Pastry
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 croissant
- Calories: 250
- Sugar: 5g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg