Ingredients
Scale
- 2 cups all-purpose flour, plus more for dusting
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold and cubed
- 1/2 cup milk, lukewarm
- 1 large egg
- 2 teaspoons active dry yeast
- 1/4 cup shelled pistachios, roughly chopped
- 4 ounces bittersweet chocolate, chopped
- 1 large egg, beaten (for egg wash)
Instructions
- Step 1: In a large bowl, combine flour, sugar, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Step 2: In a separate small bowl, combine lukewarm milk, egg, and yeast. Let stand for 5-10 minutes until foamy. Add the wet ingredients to the dry ingredients and mix until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic.
- Step 3: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size. Gently punch down the dough.
- Step 4: On a lightly floured surface, roll the dough into a 12×18 inch rectangle. Sprinkle half of the chopped pistachios and chocolate evenly over the dough. Fold the dough in thirds, like a letter. Roll out again to a rectangle, and repeat the layering process with the remaining pistachios and chocolate.
- Step 5: Cut the dough into 12 equal triangles. Roll each triangle from the wide end towards the point, forming a croissant shape. Place the croissants onto a baking sheet lined with parchment paper. Brush with the beaten egg wash.
- Step 6: Let the croissants rise for another 30 minutes. Preheat oven to 375°F (190°C). Bake for 15-20 minutes, or until golden brown. Let cool slightly before serving.
Notes
- Store leftover croissants in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
- For a warm, flaky croissant, reheat briefly in a 350°F oven for 5-7 minutes, or until heated through.
- Serve these pistachio chocolate croissants warm with a scoop of vanilla bean ice cream for a decadent treat.
- To ensure perfectly layered croissants, make sure your butter is very cold and work quickly when layering the dough to prevent it from melting too much.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American