Ingredients
- 2 croissants
- 1 cup heavy or double cream
- ½ teaspoon sugar
- 1½ tablespoon pistachio paste (for filling)
- 3 tablespoons chopped pistachios
- 3 tablespoons pistachio paste (for drizzling)
Instructions
- Chop the shelled pistachios and set aside.
- In a bowl, whip heavy cream with sugar for about 3 minutes until thickened.
- Add 1½ tablespoons pistachio paste to the cream and whip another 2 minutes until stiff peaks form.
- Slice croissants in half horizontally.
- Fill each croissant with pistachio cream using a piping bag or spoon, then close them.
- Top with more pistachio cream, sprinkle with chopped pistachios, and drizzle with remaining pistachio paste (loosen with oil if needed).
- Serve fresh with tea or coffee.
Notes
- Use high-quality pistachio paste for best flavor.
- Loosen pistachio paste with a few drops of oil for drizzling.
- Toast pistachios before chopping for deeper flavor.
- Assemble just before serving to avoid soggy croissants.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: French-Italian Fusion
- Diet: Vegetarian
Nutrition
- Serving Size: 1 croissant
- Calories: 470
- Sugar: 6g
- Sodium: 170mg
- Fat: 38g
- Saturated Fat: 21g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg
