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Preheat the oven to 338 degrees F (170 degrees C) and line a baking sheet with parchment paper or a silicone mat.
Into a small saucepan, add
Granulated Sugar (2/3 cup)
Water (1/4 cup)
and bring it to a boil. Stir occasionally, once sugar has dissolved remove from heat and stir in
Rose Water (1 tsp)
and set aside to cool.
Unsalted Butter (3 1/2 Tbsp)
Granulated Sugar (1/2 cup)
until well combined. Add the
and mix well.
Pistachio Flour (3/4 cup)
Ground Cardamom (3/4 tsp)
and mix until well combined. Spoon the batter into a piping bag or large ziplock bag.
in half and brush the rose syrup. on the top, bottom, and middle of each croissant. Pipe the pistachio paste onto half of the croissant, reserving 1/4 cup of the paste.
Top it with the top half of the croissant and pipe on about 1-2 Tbsp of the past on the tops of each croissant. Use a spoon to spread the paste around.
Bake in the oven for 20-25 minutes or until golden. Cool the croissants.
While the croissants are cooling, make the whipped cream by adding
Heavy Cream (1/2 cup)
Powdered Confectioners Sugar (1/4 cup)
Vanilla Extract (1 tsp)
to a mixing bowl. Whisk until you reach stiff peaks, about 4-5 minutes using a hand mixer.
Spoon the whipped cream into a piping bag fitted with a large round tip, or use a large ziplock bag with a corner snipped off leaving a 1/2-inch hole.
Once the croissants are completely cool, dust with some powdered sugar, pipe on the heavy cream and decorate with
Pistachios (to taste)
Edible Flowers (to taste)
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