Crispy Flat Croissant with Homemade Pistachio Cream
This nutty and creamy pastry creates the most pleasant surprise for your tastebuds - in the chew, in the flavors, and in the way it looks. Make this at your next dinner party or bring to a potluck and everyone will go, "DID YOU MAKE THAT??"
Ingredients:
For the pistachio cream:
2/3 cups of white chocolate chips
1/4 cup of pistachios (I used salted)
1/2 cup of heavy whipping cream
Instructions:
1. Make the pistachio cream: crush up the pistachio in a blender (make sure you’re using a good blender so the pistachio thoroughly turns into powder - I used the Splendor Blender from Our Place,) add the white chocolate chips and blend until well mix. Finally, add the heavy whipping cream in increments to slowly achieve the creamy texture but to not add too much that it turns into runny liquid.
2. Slice your croissants in equal halves lengthwise and, using a rolling pin, flatten each one until it no longer rises.
3. Heat up a pan at low with 2 - 3 tbsp of butter and combine with honey drizzles once melted. Place 2 - 3 croissants into the pan at a time and cover with aluminum foil. Weigh the croissants down with a sauce pan or pot by placing it on top of the aluminum foil for around 2 minutes. Flip the croissants and repeat the same.
4. Once all your croissants are well coated with butter and honey, freeze them for 3 - 5 minutes to solidify.
5. While the croissant freezes, put your pistachio cream into a metal bowl on top of a pot filled with water. Heat up the pot so the water steams the pistachio cream into a meltier consistency. Take out the croissants from the freezer and spread the pistachio cream onto half the flat croissant.
6. Moving fairly quickly, sprinkle some roughly crushed pistachio and powdered sugar onto the pistachio-creamed half of the croissant
Notes:
Place the croissants into the fridge for a couple minutes the pistachio cream appears too melty
If not serving right away, place aluminum foil between each flat croissant and cover with saran wrap or store into an air-tight box before refrigerating the flat croissants
