The pistachio croissant! Everything you like about an almond croissant, but made so much better. With a vanilla pistachio frangipane, and a baklava inspired glaze, this is the perfect twist on two of our favourite sweet treats!
Most of this recipe is in the pistachio frangipane. So, start with a bowl of our room temperature butter, and the sugar, and with a hand-blender, mix the two until light and fluffy. Into this add the eggs, one at a time, whisking all together - this may look a little split that's ok! Add the blitzed up pistachios and a pinch of salt. Mix well until fully combined, pour into a piping bag, and allow to set for at least 30 minutes.
Cut the croissants in half, and once the pistachio frangipane has rested, pipe into our cut croissants, close and pipe a little more of the frangipane on top.
Sprinkle more crushed pistachios on the top, and bake these at 180°c, for 20 minutes.
Whilst they bake, bring a cup of sugar and water to the boil, with some lemon and orange zest, and cardamon pods. Boil for a couple minutes then allow to cool.
Once baked, brush on our baklava sugar syrup, and get to eating!
