# What You'll Need:
→ Croissants
01 - 4 large all-butter croissants, day-old preferred
→ Pistachio Cream
02 - 3.5 ounces unsalted shelled pistachios (about 3/4 cup)
03 - 5 tablespoons granulated sugar
04 - 5 1/2 tablespoons unsalted butter, softened
05 - 1 large egg
06 - 1 tablespoon heavy cream
07 - 1/2 teaspoon pure vanilla extract
08 - Pinch of fine salt
→ Topping & Decoration
09 - 2 tablespoons chopped pistachios
10 - 2 tablespoons powdered sugar, for dusting
# Directions:
01 - Preheat the oven to 350°F and line a baking sheet with parchment paper; have a spatula and knife to hand.
02 - Place the shelled pistachios and granulated sugar in a food processor and pulse until finely ground and uniform in texture.
03 - Add the softened butter, egg, heavy cream, vanilla extract and a pinch of salt to the ground pistachios and process until the mixture is smooth, creamy and spreadable.
04 - Carefully slice each croissant horizontally, leaving a hinge so each opens like a book without separating completely.
05 - Generously spread the pistachio cream inside each croissant, then close them so the filling is enclosed.
06 - Place the filled croissants on the prepared sheet, pipe or spread a little extra pistachio cream on top of each for color and finish.
07 - Bake for 15 to 20 minutes, or until the croissant exterior is crisp and the pistachio cream on top is lightly golden.
08 - Remove from the oven and let cool briefly on a rack; sprinkle with chopped pistachios and dust with powdered sugar. Serve slightly warm.
