Croissants are one of the most beloved French pastry delights around the world. Their flaky texture, buttery aroma, and delicate flavor make them irresistible. In this recipe, we’ll take the classic croissant to a new level by adding a black pistachio filling , an ingredient that lends a unique and intense flavor. We’ll discover together how to make these black pistachio croissants, from making the dough to baking them.
1. Necessary Ingredients
1.1. Ingredients for the Dough
To prepare about 12 croissants, you will need the following ingredients:
- 500 g of 00 flour
- 250 ml of cold water
- 50 g of sugar
- 10 g of salt
- 20 g of fresh brewer’s yeast (or 7 g of dry yeast)
- 150 g of butter (for puff pastry)
1.2. Ingredients for the filling
For the pistachio filling, you will need:
- 200 g of pistachio paste
- 50 g icing sugar (to sweeten, if needed)
- 30 g of soft butter
1.3. Ingredients for the Decoration
- 1 egg (for brushing)
- Chopped pistachios (for garnish, optional)
2. Preparation of the Dough
2.1. Activate the Yeast
- If using fresh yeast , dissolve it in 100 ml of warm water with a teaspoon of sugar. Let it rest for about 10 minutes, until foamy.
2.2. Mix the Ingredients
- In a large bowl , combine the flour, sugar, and salt. Make a well in the center and add the activated yeast and the remaining water.
- Start mixing with a wooden spoon or with your hands until you get a coarse dough.
2.3. Knead
- Transfer the dough to a lightly floured work surface. Knead for about 10-15 minutes, until smooth and elastic.
2.4. First leavening
- Shape the dough into a ball and place it in a lightly oiled bowl. Cover with plastic wrap or a damp cloth.
- Let it rise in a warm place for about 1-2 hours, or until the dough doubles in volume.
3. Preparing the Butter for the Puff Pastry
3.1. Prepare the Butter
- Take 150g of butter and place it between two sheets of baking paper. Use a rolling pin to flatten it into a rectangle about 1cm thick.
- Place the butter in the refrigerator to harden while the dough rises.
4. Assembling the Croissants
4.1. Roll out the dough
- Once risen , transfer the dough to a floured work surface. Roll it out into a rectangle approximately 40 x 60 cm.
4.2. Incorporate the Butter
- Place the butter in the center of the dough rectangle. Fold the sides of the dough over the butter, covering it completely.
- Seal the edges well to prevent the butter from leaking out while working.
4.3. First Fold
- Gently roll out the dough into a rectangle about 40 x 20 cm. Be careful not to press too hard.
- Fold it in thirds (like a letter) and wrap it in plastic wrap. Refrigerate for 30 minutes.
4.4. Subsequent Folds
- Repeat the process two more times, rolling and folding the dough. After each folding, let it rest in the refrigerator for 30 minutes.
