Looking for weekend baking inspo? Well, don’t forget to add these Pistachio Croissants with a Creamy Pistachio Custard to your baking list !! They’re flaky on the inside with a creamy, pistachio custard piped inside for a fun spring croissant recipe.

Looking for in depth details on How to Make Homemade Croissants, check out my blogpost here.

TIPS on Making Homemade Custard:

One key tip to making good homemade custard to so temper the eggs by slowly pouring in the hot milk in a very thin stream as you whisk. You don’t want too much at one time or you can cook parts of the egg yolks and end up with lumps.

How to Store Homemade Croissants? How to Reheat?

I suggest storing in a bread container on the counter for up to 2 days. Homemade croissants are best enjoyed within 1-2 days of being baked. Reheat in the oven at 400F for 3-5 minutes.

Bake with me!

Pistachio Croissants with Pistachio Custard

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Prep Time1

Cook Time30

Resting time12

Total Time13 30

Servings:

Ingredients

For the Croissants:

4 cups All Purpose Flour plus more for dusting
¼ cup Granulated Cane Sugar
2 ¼ tsp. Active Dry Yeast
2 tsp. Fine Sea Salt
1 ½ cups Whole Milk
1 1/4 cup COLD Unsalted Butter
2 tbsp. Softened Butter
1 Egg for baking

For the Pistachio Custard:

7 Egg Yolks
½ cup Granulated Cane Sugar
3 tbsp. Cornstarch
¼ tsp. Fine Sea Salt
2 cups Whole Milk
1/3 cup Pistachio Cream
1 tsp. Vanilla Extract
5 tbsp. Cold Butter

For Decorating:

White Chocolate melted
Matcha
Pistachios crushed

Instructions

To Make the Croissant Dough:

The Night Before (around 7pm): In the bowl of a stand mixer fitted with the hook attachment, combine the flour, sugar, yeast, and salt. Mix well.
On LOW speed, gradually add in the cool water, as well as the softened butter.
Knead until a soft and pliable dough that pulls away from the stand mixer bowl, about 5-6 minutes. In the dough seems too sticky, add up to 3-4 tablespoons more flour.
Cover with plastic wrap to rise 30 minutes. Press into a ½” rectangle, place on a large plate, cover with plastic wrap, then chill in the fridge 4 hours to overnight.
The Next Morning (around 7am): Using a large piece of parchment paper, fold it so you have an 8×10” rectangle. Slice the butter sticks into thirds and evenly divide amongst the center, fold in the parchment flaps to seal in the butter, then roll out so you have an even 8×10” butter slap. Place in the fridge for 10 minutes while you roll out the chilled dough.
TIP: You want the butter to stay malleable, so it will bend without breaking.
For the First Rolling: Roll out the chilled dough on a very floured surface to a 16×10” rectangle. Place the butter slap in the center of the dough so both 10” sides align with each other.
Fold in each flap to meet at the center and pinch all sides to seal in the butter.
Flip the dough over so the seal-side is face down. Using a rolling pin, gently pound the dough vertically then rotate to pound horizontally. Once pounded, begin evenly rolling out the dough vertically then horizontally. Alternating sides will help the butter to evenly spread without breaking up.
Fold one third of the dough into the center, then fold the remaining side on top. Cover and chill in the fridge 30 minutes.
For the Second Rolling: Repeat the pounding, rolling out to 16×10” rectangle, and fold into thirds process one more time. Cover and chill in the fridge another 30 minutes – 1 hour.
For the Final Rolling: Let the dough chill 15 minutes on the counter.
On a very floured surface, repeat the pounding process on one side of the folded dough, then flip over to the other side to pound both vertically and horizontally. Roll out the dough, alternating sides, to a 24×12” rectangle.
Trim all ends so you have straight, even edges. Slice down on the 12″ side into 6 rectangles, then slice across on the 12″ so they’re all sliced in half for 12 rectangles total.
To Shape the Croissants: Fold each rectangle three ways like a letter. Place the croissants on two large, rimmed baking pans lined with parchment paper.
Let rise loosely covered with plastic wrap for 2-4 hours, until doubled in size and super jiggly. During winter months, I go for 3-4 hours. During summer, it could be 2-3 hours.
To Bake the Croissants: Preheat oven to 400F.
Brush the croissants with an egg wash, then bake until deeply golden and flaky, about 15-18 minutes. Rotate the pan halfway through baking.
Let cool at least 30 minutes before enjoying!

To Make the Pistachio Custard:

TIP: Prep this either the night before or a few hours prior to serving the croissants.
In a small bowl, whisk the egg yolks and sugar for 1 minute. Add the cornstarch and salt. Whisk until smooth.
In a saucepan over medium heat, add the milk to heat just until steaming. Remove from heat.
Ladle a few tablespoons of the hot milk into the egg yolks, whisking immediately to help temper the eggs. Continue to gradually whisk in the milk until you’ve used half of the hot milk.
Transfer the tempered egg yolks into the saucepan with the remaining hot milk. Stir over medium heat until thickened, about 3-4 minutes.
Remove from heat to pour into a mixing bowl. Stir in the pistachio cream, butter, and vanilla until very smooth.
Cover with saran wrap and let cool in the fridge at least 2 hours to overnight.

To Assemble the Pistachio Croissants:

In a shallow bowl, mix the melted white chocolate with matcha powder to preference.
Pipe the pistachio custard at the bottoms of the cooled croissants, then use a little of the white chocolate to help seal it in. Place on parchment paper.
Drizzle the croissants with the matcha white chocolate and garnish with crushed pistachios. Let set for 20 minutes before enjoying!

I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL

“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV

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