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Easy Pistachio Croissants, from French Pastry 101

Easy Pistachio Croissants, from French Pastry 101

These colorful pistachio croissants can be made in minutes using ready-made croissants from your favorite bakery. An indulgent treat to wake up to, and a delightful dessert, too! {Jump to Recipe}

Pistachio Croissants, from French Pastry 101 // FoodNouveau.com

Have you ever had an almond croissant? Called Amandine in French, this bakery staple is a clever way to delightfully recycle yesterday’s croissants. The croissants are sliced in half, doused with syrup, filled with almond cream, then baked again until the filling sets and the tops get crunchy.

This indulgent treat is elegant, flavorful, and…easy to make at home. I’d been wanting to make some for a long time, and when I stumbled on a pistachio version in Betty Hung’s new cookbook, French Pastry 101, I just knew I had to make it. You see, pistachio is my favorite nut: it has a unique, exotic taste, and its color makes any dish look outstanding. I knew I could trust this amazing-looking pistachio croissant recipe since Hung is a pastry chef and the owner of Vancouver’s renowned Beaucoup Bakery, where I dream of going someday.

Pistachio Croissants, from French Pastry 101 // FoodNouveau.com

This impressive breakfast treat is way easier to make than it looks, especially when you prepare the components ahead of time. You can refrigerate both the syrup and the pistachio frangipane for up to three days, so if you keep a bag of croissants on hand, this makes you just a few minutes away from enjoying freshly baked pistachio croissants every morning. Dangerous, maybe, but oh so delicious!

I’ve made these pistachio croissants several times already using croissants from my favorite local bakery. If you want to go the extra mile, you could also make your own homemade croissants and turn the leftovers (if any!) into these gems.

These pistachio croissants may very well be one of the most delightful treats to wake up to, but they also make for a really fine dessert for brunch—or any time of day, really!

Pistachio Croissants, from French Pastry 101 // FoodNouveau.com Continue Reading

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