Pistachio Cream-Filled Croissant with homemade croissant

👨‍🍳 Method

For the homemade croissant ✓ Homemade · or skip – back to store-bought

1. 1
   Mix the flour, yeast and salt in a large bowl.

   Bowl
2. 2
   Add the lukewarm water and olive oil and Knead about 10 minutes, until the dough is smooth, pliable and doesn't stick to your hands.

   BowlStand mixer

   💡For yeast dough, use the windowpane test: a small piece stretches into a thin, translucent sheet without tearing, and that's the sign the kneading is done. Add flour only by the tablespoon, and only if the dough is still sticky after a few minutes: too much flour makes a tough dough.
3. 3
   Cover and Let rise about an hour in a warm place, until the dough doubles in size.

   Plastic wraporKitchen towel

   💡Let rise in a warm, draft-free spot. The dough is ready when it has doubled, and a gentle finger press leaves a dent that fills back slowly; if it springs right back, wait longer.
4. 4
   Cover the dough and chill 1 hour.

   Refrigerator
5. 5
   Roll the butter into a square between two sheets of parchment paper and chill.

   Rolling pinParchment paperRefrigerator
6. 6
   Roll the dough into a square twice the size of the butter square, wrap the butter in it and roll out.

   Rolling pin
7. 7
   Fold the dough in thirds, like a letter, cover and chill 30 minutes. Repeat the rolling and folding 3 more times.

   Rolling pinRefrigerator
8. 8
   Roll the dough out 0.5 cm thick, cut long triangles and roll each triangle from the base to the tip.

   Rolling pinKnife
9. 9
   Arrange the croissants on a baking sheet.

   Baking pan
10. 10
    Cover and Let rise 1 hour.

    Plastic wraporKitchen towel
11. 11
    Preheat the oven to 200°C (390°F).

    Oven

    💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
12. 12
    Bake 15–18 minutes, until the croissants are golden.

    OvenBaking pan

    💡Check by the cue (until…), not just the clock: every oven bakes a little differently.

To assemble

1. 13
   Preheat the oven to 160°C (320°F).

   Oven
2. 14
   Warm the croissants in it for five minutes, so the layers turn crisp again. Let cool completely.

   OvenBaking sheet
3. 15
   Whip the cold cream on medium speed, until it starts to thicken.

   BowlHand mixerorStand mixer

   💡Cold cream whips quickly and holds firm: warm cream won't hold air. Stop when the peaks are firm, before it turns grainy.

   💡Whip cream very cold, in a chilled bowl with chilled beaters, and stop when it holds firm: overwhipping turns it grainy and buttery.
4. 16
   Add the mascarpone, pistachio paste and powdered sugar and keep whipping on high speed to firm peaks.

   Hand mixerorStand mixer
5. 17
   Transfer the cream to a piping bag with a star tip and chill for half an hour.

   Piping bagPiping tipsRefrigerator
6. 18
   Boil the sugar with the water until the sugar dissolves, and brush the top of each croissant with the syrup.

   StoveSmall saucepanPastry brush
7. 19
   Slit each croissant lengthwise from the side, without cutting all the way through, and pipe in a generous amount of cream.

   Serrated knife (bread knife)
8. 20
   Dip the top in the pistachios so they stick to the syrup, and pipe a rosette of cream on top. Sprinkle the raspberry crumbs on top.
9. 21
   Serve within 2 hours, before the pastry soaks up the cream.