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Pistachio Chocolate Croissant with Melted Ganache

Pistachio Chocolate Croissant with Melted Ganache
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Experience the ultimate indulgence with Pistachio Chocolate Croissant with Melted Ganache, featuring flaky golden croissant layers filled with luscious melted chocolate ganache and rich toasted pistachio cream. This gourmet pastry balances buttery flakiness, nutty crunch, and creamy chocolate to delight every bite, perfect for breakfast, brunch, dessert, or a luxurious snack.

Ingredients

Scale

Croissant Dough

  • Store-bought or homemade laminated croissant dough, enough for 8-12 croissants
  • Unsalted butter, cold (for dough and pistachio cream)
  • Egg wash: 1 beaten egg
  • Granulated or powdered sugar, a sprinkle for caramelizing

Pistachio Cream

  • 100g pistachios, lightly toasted and finely chopped
  • 50g unsalted butter, softened
  • 1–2 tbsp granulated sugar
  • 1 tsp vanilla extract

Chocolate Ganache

  • 100g dark or semi-sweet chocolate, chopped
  • 50ml heavy cream
  • Optional: cinnamon or chili (a pinch) for spiced ganache

Instructions

  1. Prepare the pistachio cream: Toast the pistachios lightly until fragrant, then finely grind them. Blend with softened butter, sugar, and vanilla extract until smooth and spreadable to create the pistachio cream that will enrich the croissant filling.
  2. Roll and cut the croissant dough: On a lightly floured surface, roll your croissant dough into a large rectangle. Cut the dough evenly into triangles suitable for shaping into croissants.
  3. Spread the pistachio cream: Generously but thinly spread the pistachio cream onto each dough triangle, ensuring every bite includes the nutty flavor.
  4. Add chocolate ganache: Place a small dollop of thickened chocolate ganache near the base of each triangle. Seal carefully to prevent leakage during baking.
  5. Shape the croissants: Roll each triangle gently from the base to the tip, forming classic crescent shapes. Tuck and seal the ends underneath for a neat finish.
  6. Egg wash and bake: Brush each croissant with beaten egg wash to achieve a shiny, golden crust. Bake in a preheated oven at 200°C (390°F) for 15-20 minutes, or until puffed, flaky, and perfectly browned.
  7. Drizzle with melted ganache: Once slightly cooled, drizzle the croissants with warm melted chocolate ganache to add extra richness and an elegant finish.

Notes

  • Use cold butter throughout preparation to maintain the dough’s flakiness during baking.
  • Do not overfill the croissants with ganache to avoid leakage.
  • Chill the shaped croissants in the refrigerator before baking to help them hold their shape and bake evenly.
  • Toast pistachios gently to enhance their flavor without burning.
  • Opt for high-quality chocolate for smooth, rich ganache with superior taste.

Nutrition

Keywords: pistachio croissant, chocolate croissant, ganache filled pastry, flaky croissant, pistachio cream, homemade croissant

Find it online: https://sophiespace.com/pistachio-chocolate-croissant-with-melted-ganache/