Crispy Pistachio Suprême Croissant: Bakery-Style at Home Step-by-step instructions

Before you start

Before starting, ensure the laminated dough is cold but not rock-hard. If it’s been frozen, thaw overnight in the refrigerator. Have the steel rings, baking sheet, and weighted trays ready.

The pistachio diplomat cream should be made and chilled, and the ganache can be prepared just before glazing. Clear a large work surface and have a rolling pin, flour for dusting, and a sharp cutter ready. The proofing area should be warm and draft-free.

Instructions

Laminating and Shaping

1. 1Prepare the Laminated Dough
   On a lightly floured surface, roll the cold laminated dough into a rectangle about 1/2 inch thick. Fold into three letter folds, chilling 30 minutes between folds if the butter softens. After the final fold, roll the dough to a 1/4-inch thickness and cut 10cm rounds using a sharp cutter or ring mold.
   Look for The dough should be cold and firm, with visible distinct layers of butter.
   Tip Work quickly to keep the butter cold; if the dough warms, chill it before cutting.
2. 2Shape and Proof the Croissants
   Place each dough round inside a 10cm steel ring mold on a baking sheet lined with parchment. Cover loosely with plastic wrap and let proof in a warm spot (about 75°F) for 2 hours, until the dough has risen and feels airy and pillowy.
   Look for After proofing, the dough should have doubled in height and feel light to the touch.
   Tip Keep the rings lightly greased to prevent sticking.

The dough should be cold, with distinct layers visible. After cutting the rounds, they should hold their shape. During proofing, they will puff up but remain flat on top. The surface should look smooth and slightly domed, and the dough should feel airy and light when touched. If the butter starts to ooze, chill the dough immediately.

Baking the Shells

3. 3Bake with Weighted Trays
   Preheat the oven to 390°F (200°C). Place a weighted tray or another baking sheet on top of the rings to keep the croissants flat. Bake for 18 minutes, until deeply golden and crisp. Remove the weights for the last 3 minutes if you want a more browned top.
   Look for The croissants should be evenly golden brown and feel firm and crisp when tapped.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Use a heavy ovenproof skillet or a second baking sheet with pie weights as the weight.
4. 4Cool the Shells
   Remove the baking sheet from the oven and let the croissants cool in the rings for 5 minutes. Then carefully lift them out and transfer to a wire rack to cool completely, about 20 minutes. The centers should be fully set and no longer steaming.
   Look for The croissants should be crisp all the way through and cool to the touch.
   Tip Cooling completely prevents the cream from melting when piped inside.

The croissants will bake to a deep golden brown, with a crisp, shattering exterior. The weight keeps them flat, so the top should be even and slightly glossy.

When you tap the surface, it should sound hollow. The aroma will be intensely buttery and nutty. Let them cool completely before filling; the interior should be fully set and not doughy.

Filling and Glazing

5. 5Fill with Pistachio Diplomat Cream
   Fit a piping bag with a small round tip and fill with the Sicilian pistachio diplomat cream. Insert the tip into the side of each croissant and pipe about 20g of cream into the center, or until the croissant feels heavy and the cream begins to peek out.
   Look for The croissant should feel slightly heavier and the cream should be visible at the opening.
   Tip If the cream is too thick, warm it slightly; if too thin, chill it.
6. 6Glaze and Serve
   Warm the pistachio ganache until spreadable. Dip the top of each filled croissant into the ganache or spread it with an offset spatula. Let the glaze set for a few minutes, then serve immediately for the crispiest texture.
   Look for The glaze should be smooth and glossy, coating the top evenly.
   Tip For a clean finish, wipe the spatula between dips.

After piping the cream, the croissants should feel heavy and the cream should be visible at the injection point. The ganache should coat the top smoothly, with a glossy sheen. When you bite into one, the layers should shatter loudly, and the cream should be cool and velvety. The overall effect is a perfect balance of crisp and creamy.

Common mistakes

One common mistake is over-proofing the dough, which causes the layers to tear and the croissants to become doughy. Keep the proofing time to about 2 hours at warm room temperature.

Another is not using enough weight during baking, leading to an uneven puff. Use a heavy tray or a second baking sheet with pie weights. Also, avoid overfilling the croissants, as too much cream can make them soggy. Pipe just enough to feel heavy.

How to tell it’s done

The croissants are done when they are deeply golden brown and feel crisp and firm when tapped. The internal temperature of the dough should reach at least 160°F (71°C) to ensure the eggs in the dough are fully cooked.

If you’re unsure, insert an instant-read thermometer into the center of a croissant; it should read 160°F (71°C) or higher. Let them cool completely before filling so the cream doesn’t melt.

• Egg dishes: 160°F (71°C) in the thickest part