Pistachio Croissants Recipe (with Video)

1. Prep croissants as shown in part 1.
2. Boil water and blanch the pistachios for 2 min. Pat dry with a paper towel and remove the brown skin. It should peel easily but this will be tedious. Pulse in a food processor for a few min to get a paste.
3. Bring milk and vanilla to a boil at low heat. In the meanwhile, mix the egg, sugar, salt and cornstarch until combined. Slowly pour in 1/3 of the hot milk while stirring constantly. Add the egg mix to the milk mix and stir on low heat until you get a custard like consistency.
4. Turn off the heat. Mix in the butter and pistachio paste. Transfer to a blender and blend until smooth. Strain, cover and refrigerate.
5. For the icing, mix the sugar, milk and food color. It should be runny enough to drip but not so runny that it does not stay.
6. After 30 min, transfer creme patisserie to a piping bag with a Bismark tip. Poke a hole along the edge of a croissant and gently squeeze in cream. I made up to 3 holes per croissant and tried to add as much cream as I could. You should have enough for all 6 croissants.
7. Carefully get your croissants to stand on a serving platter, and dribble on the icing to get the drip effect shown. Decorate with chopped pistachios. Let them sit at room temperature for about 30 min until the icing sets.
8. Enjoy! These don’t stay fresh too long so eat them quickly.