Croissants are one of the most popular French pastries worldwide. Their flaky texture, buttery aroma, and delicate flavor make them irresistible. In this recipe, we take the classic croissant to a new level by adding a black pistachio filling, an ingredient that gives it a unique and intense flavor. Let’s discover together how to make these black pistachio croissants, from making the dough to baking.

1. Ingredients Required
1.1. Ingredients for the Dough
To make approximately 12 croissants, you will need the following ingredients:

500 g 00 flour
250 ml cold water
50 g sugar
10 g salt
20 g fresh brewer’s yeast (or 7 g dried yeast)
150 g butter (for the puff pastry)
1.2. Ingredients for the Filling
For the pistachio filling you will need:

200 g pistachio paste
50 g powdered sugar (for sweetening if desired)
30 g softened butter
1.3. Ingredients for Decoration
1 egg (for brushing)
Chopped pistachios (for garnishing, optional)
2. Preparing the Dough
2.1. Activating the Yeast
If using fresh yeast, dissolve it in 100 ml of warm water with a teaspoon of sugar. Let it sit for about 10 minutes until a foam forms.
2.2. Mix the Ingredients
In a large mixing bowl, combine the flour, sugar, and salt. Make a hole in the center and add the activated yeast and the remaining water.
Begin mixing with a wooden spoon or your hands until you have a rough dough.
2.3. Impastare
Place the dough on a lightly floured surface. Knead for about 10-15 minutes until the dough is smooth and elastic.
2.4. First Rise
Form the dough into a ball and place it in a bowl lightly greased with oil. Cover with cling film or a damp cloth.
Let it rise in a warm place for about 1-2 hours, or until the dough has doubled in size.
3. Preparing the Butter for the Puff Pastry
3.1. Preparing the Butter
Take 150 g of butter and place it between two sheets of baking paper. Flatten it with a rolling pin into a rectangle about 1 cm thick.
Place the butter in the refrigerator to harden while the dough rises.
4. Assembling the Croissants
4.1. Rolling Out the Dough
After the dough has risen, place it on a floured work surface. Roll it out into a rectangle approximately 40 x 60 cm.
4.2. Stir in the butter.
Place the butter in the center of the dough rectangle. Fold the sides of the dough over the butter, covering it completely.
Seal the edges tightly to prevent the butter from spilling during processing.
4.3. First Fold
Carefully roll the dough into a rectangle approximately 40 x 20 cm. Be careful not to apply too much pressure.
Fold it into three parts (like a letter) and wrap it in plastic wrap. Refrigerate for 30 minutes.
4.4. Consecutive Folds
Repeat the process two more times, rolling out the dough and folding it. Let it rest in the refrigerator for 30 minutes after each fold.
See the next page for details.