Pistachio Croissants

• 6 croissants (preferably stale)
• 250gr granulated sugar
• 100ml water
• 100gr butter, room temperature
• 100gr powdered sugar
• 100gr pistachios
• 1 egg
• Chopped pistacios
• Powdered suga

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1. Blend your pistachios in a blender or food processor until a fine crumb
2. Beat together your powdered sugar and butter until pale and fluffy, about 2 minutes. Add your egg and whisk until incorporated, finally add your pistachio flour and mix till combined. Add this to a piping bag and set aside
3. Over medium heat, bring your granulated sugar and water to a simmer and take off the heat once the sugar has fully dissolved. Allow to cool slightly
4. Preheat your oven to 180C
5. Slice your croissants in half and briefly soak the cut sides in your cooled sugar syrup
6. Pipe your pistachio cream on one half of the croissant and place the top half back on top. Pipe a bit of almond cream on top of the croissants and dip that into some chopped pistachios so they stick to the top. Repeat this process with all your croissants
7. Place your croissants in an oven-safe dish or on a lined baking tray and bake for 20-25 minutes or until golden on top
8. Dust with powdered sugar and enjoy!

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