# What You'll Need:
→ Croissants
01 - 4 large all-butter croissants (day-old preferred)
→ Pistachio Cream
02 - 100 g unsalted shelled pistachios
03 - 60 g granulated sugar
04 - 80 g unsalted butter, softened
05 - 1 large egg
06 - 1 tbsp heavy cream
07 - 1/2 tsp pure vanilla extract
08 - Pinch of salt
→ Topping & Decoration
09 - 2 tbsp chopped pistachios
10 - 2 tbsp powdered sugar (for dusting)
# How-To:
01 - Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
02 - In a food processor, blend the pistachios and sugar until finely ground. Add butter, egg, heavy cream, vanilla extract, and salt. Blend until smooth and creamy.
03 - Carefully slice each croissant horizontally, leaving a hinge so they open like a book.
04 - Generously spread pistachio cream inside each croissant, then close them.
05 - Place filled croissants on the prepared baking sheet. Spread a little more pistachio cream on top of each croissant.
06 - Bake for 15–20 minutes, until croissants are crisp and the cream is lightly golden.
07 - Remove from oven and let cool slightly. Sprinkle with chopped pistachios and dust with powdered sugar before serving.
