Description
Turn your stale or day old croissants into a fancy semi-homemade pastry filled with pistachio and cardamom cream with a rose syrup glaze!
Ingredients
Scale
ROSE SYRUP
- 2/3 cup (135 g) granulated sugar
- 1/4 cup (50 ml) water
- 1 tsp rose water
PISTACHIO AND CARDAMOM PASTE
- 3 1/2 tbsp (50 g) unsalted butter
- 1/2 cup (75 g) granulated sugar
- 1 egg (OR 2 tbsp heavy cream
- 1 egg 3/4 cup (85 g) pistachio flour
- 3/4 tsp ground cardamom
- pinch of salt
- 4 large croissants or 6–8 small croissants
WHIPPED CREAM
- 1/2 cup heavy cream, cold
- 1/4 cup powdered sugar (or to taste)
- 1 tsp vanilla
- decoration: powdered sugar, pistachios, rose petals (optional)
Instructions
- Preheat the oven to 338°F and line a baking sheet with parchment paper or a silicone mat.
- Into a small saucepan, add 2/3 cup (135 g) granulated sugar and 1/4 cup (50 ml) water and bring it to a boil. Stir occasionally, once sugar has dissolved remove from heat and stir in 1 tsp rose water, and set aside to cool.
- Mix 3 1/2 tbsp (50 g) unsalted butter and 1/2 cup (75 g) granulated sugar until well combined. Add 1 egg and mix well. Add 3/4 cup (85 g) pistachio flour and 3/4 tsp ground cardamom and mix until well combined. Spoon the batter into a piping bag or large ziplock bag.
- Cut the croissants in half and brush the rose syrup. on the top, bottom, and middle of each croissant. Pipe the pistachio paste onto half of the croissant, reserving 1/4 cup of the paste. Top it with the top half of the croissant and pipe on about 1-2 tbsp of th4e past on the tops of each croissant. Use a spoon to spread the paste around.
- Bake at 338°F for 20-25 minutes or until golden. Cool the croissants.
- While the croissants are cooling, make the whipped cream by adding 1/2 cup heavy cream, 1/4 cup powdered sugar (or to taste), and 1 tsp vanilla extract to a mixing bowl. Whisk until you reach stiff peaks, about 4-5 minutes using a hand mixer. Spoon the whipped cream into a piping bag fitted with a large round tip, or use a large ziplock bag with a corner snipped off leaving a 1/2 inch hole.
- Once the croissants are completely cool, dust with some powdered sugar, pipe on the heavy cream and decorate with chopped pistachio and edible flowers!
Notes
- Prep Time: 5 mins
- Cook Time: 25 mins
- Category: Dessert
- Cuisine: Fusion, American
