Ingredients
Scale
- 500g bread flour
- 75g granulated sugar
- 10g instant yeast
- 10g salt
- 300ml cold whole milk
- 60g melted unsalted butter
- 250g cold European butter
- 200g dark chocolate (70% cocoa), chopped
- 150g roasted pistachios, shelled
- 50g brown sugar
- 1 tsp vanilla extract
- 1/2 tsp almond extract
Instructions
- Make the Dough: In a large bowl, combine flour, sugar, yeast, and salt. Mix in cold milk and melted butter until smooth. Knead for about 8 minutes; wrap in plastic and refrigerate for at least 4 hours or overnight.
- Prepare the Butter Block: Pound cold European butter between parchment sheets into an 8×8 inch square; keep chilled.
- Laminate the Dough: Roll out dough into a rectangle (16×8 inches). Place the butter block on half of the dough; fold over. Roll and fold into thirds three times, chilling for 30 minutes between folds.
- Make the Filling: Pulse roasted pistachios, brown sugar, vanilla extract, almond extract, and sea salt in a food processor until coarsely ground.
- Shape the Croissants: Roll the dough again into a large rectangle, cut into 12 pieces. Add chocolate and pistachio mixture to each piece; roll tightly from the short end.
- Final Rise and Bake: Allow croissants to rise for 2-3 hours until doubled in size. Preheat oven to 400°F (200°C). Brush with egg wash, sprinkle with chopped pistachios and flaky sea salt; bake for 18-20 minutes until golden brown.
- Prep Time: 60 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 croissant (80g)
- Calories: 290
- Sugar: 9g
- Sodium: 170mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg