Pistachio Rose Cardamom Croissants
Turn your stale or day-old croissants into a fancy semi-homemade pastry filled with pistachio and cardamom cream with a rose syrup glaze! These croissants are ridiculously easy to make and would look absolutely beautiful on a brunch or breakfast table.
Provided by: Milk & Cardamom
Categories: Quick and Easy Vegetarian Pescatarian Baked Goods 30 or Less Easy Quick Shellfish-Free Soy-Free Hand Mixer Fish-Free Peanut-Free Tomato-Free Oven Stove
Time: 0 min
Yield: 4 servings
Number Of Ingredients: 14
Reviews:
Ingredients:
Prep Time
07 mins
Cook Time
2:19 hours
Total Time
1:08 hours
| 2/3 cup Granulated Sugar | |
| 1/4 cup Water | |
| 1 teaspoon Rose Water | |
| 3 1/2 tablespoon Unsalted Butter | |
| 1/2 cup Granulated Sugar | |
| 1 Egg | |
| 3/4 cup Pistachio Flour | |
| 3/4 teaspoon Ground Cardamom | |
| 4 Croissant | |
| 1/2 cup Heavy Cream | |
| 1/4 cup Powdered Confectioners Sugar | |
| 1 teaspoon Vanilla Extract | |
| to taste Pistachios | |
| to taste Edible Flowers |
Steps:
| Preheat the oven to 338 degrees F (170 degrees C) and line a baking sheet with parchment paper or a silicone mat. | |
| Into a small saucepan, add Granulated Sugar (2/3 cup) and Water (1/4 cup) and bring it to a boil. Stir occasionally, once sugar has dissolved remove from heat and stir in Rose Water (1 teaspoon) and set aside to cool. | |
| Mix Unsalted Butter (3 1/2 tablespoon) and Granulated Sugar (1/2 cup) until well combined. Add the Egg (1) and mix well. | |
| Add Pistachio Flour (3/4 cup) and Ground Cardamom (3/4 teaspoon) and mix until well combined. Spoon the batter into a piping bag or large ziplock bag. | |
| Cut the Croissant (4) 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 the past on the tops of each croissant. Use a spoon to spread the paste around. | |
| Bake in the oven for 20-25 minutes or until golden. Cool the croissants. | |
| While the croissants are cooling, make the whipped cream by adding Heavy Cream (1/2 cup), Powdered Confectioners Sugar (1/4 cup), and Vanilla Extract (1 teaspoon) 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 Pistachios (to taste) and Edible Flowers (to taste). |