Pistachio-Vanilla Croissants

Pistachio-Vanilla Croissants

Ingredients:

4 large shop bought croissants either fresh or a day or two old

Glaze:

120 ml (1/2 cup) water

1 tbsp caster sugar

1 tsp of organic and fairtrade vanilla extract @steenbergsltd  

Frangipane:

90 g (3/4 cup) ground almonds

2 tbsps of pistachio cream

60 g (4 tbsp) soft (but not melted) unsalted butter

100 g (1/2 cup) golden caster sugar or superfine sugar

A pinch of sea salt 

1 small egg

½ tsp of organic and fairtrade vanilla extract @steenbergsltd  

4 tbsp of finely  crushed pistachios 

Gold leaf, for decoration, optional 

1 tbsp of icing sugar

Method: 

Preheat the oven to 175C/350F (fan).

• Make a slit, lengthways, in each of the croissants along the outer side.
• Make the glaze first. Place the glaze ingredients into a small pan and bringing to the boil. Bubble for a minute or two until the sugar dissolves, then turn off the heat and allow to cool slightly.
• Now make the frangipane. Place the ground almonds, pistachio cream, butter, and sugar in a bowl and beat together with a wooden spoon.
• Add in the salt, egg, and vanilla extract and mix until combined.
• Carefully dip (but don’t soak!) each of the croissants in the glaze and allow the excess to drip off.
• Place the croissants on a baking tray. Take a spoon and spoon half of the frangipane mixture inside the croissants.
• Spread the rest of the pistachio frangipane on top of the croissants.
• Sprinkle the crushed pistachios on top and place the croissants in the oven for 12-14 minutes – until the top is golden brown and crisp (the inside should be hot, but it won’t crisp up – it will be like a creamy paste).
• Take out of the oven and leave to cool slightly, then sprinkle on confectioners’ sugar and serve along with edible gold leaf, if using.