Pistachio Supreme Croissants
These copycat Supreme Croissants are one of the most viral recipes on social media. When I saw these croissants over Tiktok, I knew I had to recreate them. I know you guys, you like my simplified recipes so I figured out to make these in an easy way. Everyone knows making homemade croissants it's not an easy process, so if you do not feel like making croissant dough from scratch then keep reading!
Prove me wrong, that you don't have to travel for these rolled NYC croissants to Lafayette Grand Cafe and bakery in NYC. To enjoy that drollicious moment of luscious spiral creme pastry, topped with a chocolate ganache. So who is brave enough to try these at home? I dare you, it will be worth it at any cost.
Key equipment for Supreme Croissants
Stainless Steel Baking Rings: This was something I have to look after from the baking shops because it is an absolute MUST for making these croissants. You may also use circle cookie cutters, but they must be at least 7.5 cm x 2.5 cm large, you can also check these!
Pinging bag with Bismarck: These are another necessary tools for making supreme croissants. Bismarck is a type of long piping nozzle tip, which helps inject creams into pastries or doughnuts. I recommend also invest in good piping bags. I use disposable pastry piping bags from Amazon.
How to make Puff Supreme Croissants at home
While supreme croissants look too pretty to eat, it's actually an easy recipe, to start off you will need just 3 basic ingredients.
- Puff Pastry
- Custard Cream
- Chocolate of your choice
Basically from there roll out puff pastry dough. Once you have done this, cut into 2.5 cm wide strips according to the size of your baking ring. Then you need to roll each strip into a spiral, similar to cinnamon rolls. Place your rolled croissants into baking rings, just right in the middle. As croissants will double in size in the oven you should leave around 1.5 cm of space. Then place them on a baking tray, and once again cover them with another baking they, so croissants won't puff up. Once the croissants have baked, cut the hole on the top and inject as much cream as you can into your croissants. Finish with a drizzle of chocolate ganache, and top with pistachios to look like viral Supreme Croissants.
Recipe for the Best Pastry Pistachio Creme
This homemade pistachio cream is one the most delicious creams I have ever made. It's a creamy, nutty, silky delicate patisserie cream. The flavor was my personal absolute favorite. Pistachio cream is basically made of homemade vanilla custard and blanched pistachios. First of all, you need to remove pistachios brown skin to get that beautiful green color. The method is following:
- Shell them! Remove shells from pistachios and place in large bowl
- Blanch them! Pour boiling water and let sit for 5 minutes
- Peel them! Immediately remove them from the water and drop them into the ice bath. Strain and pour them onto a kitchen towel and then rub them until the skin peels off.
- Chop them! Finely chop pistachio nuts.
And this is the first step complete. Now let's move on to our patisserie cream itself. Patisserie cream is the base for any French pastry. The secret to perfect pastry cream is quality ingredients. The recipe can't go without good-quality free-range eggs and vanilla grains! You will need the following ingredients:
- 2 egg yolks
- 250 ml whole milk
- 20 g cornflour
- 50 g caster sugar
- 1 vanilla pod or 1 tbs vanilla extract
- 150 g blanched pistachios (chopped)
- Mix eggs yolks, sugar and cornflour until well incorporated.
- In a medium saucepan bring the milk to boil.
- Pour the egg mixture into the saucepan, and stir continuously on medium heat for about 7 minutes.
- Remove from the heat and continue stirring, add chopped pistachios.
- Transfer to a blender and mix until you get silky smooth green pistachio creme.
- Fill your piping bag with your cream, and you're ready to fill the pastry.
In order to help visualize how these puff croissants are made, I recommend watching the short video below:
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- 1 pack puff pastry
- 100 g white chocolate (for granache)
- 150 g blanched pistachios
- 2 egg yolks
- 250 ml whole milk
- 20 g cornflour
- 50 g caster sugar
- 1 tsp vanilla extract (vanilla pod)
Roll out puff pastry dough and cut into 2.5 cm wide strips according to the size of your baking ring. Then you need to roll each strip into a spiral, similar to cinnamon rolls.
Place your rolled croissants into baking rings, just right in the middle. As croissants will double in size in the oven you should leave around 1.5 cm of space. Then place them on a baking tray and cover them with another baking, so croissants won’t puff up. Bake at 160 °C/320 °F for about 30 minutes.
Once the croissants have baked, cut the hole on the top and inject as much cream as you can into your croissants. Finish with a drizzle of chocolate ganache, and top with pistachios to look like viral Supreme Croissants.
Mix eggs yolks, sugar and cornflour until well incorporated.
In a medium saucepan bring the milk to boil.
Pour the egg mixture into the saucepan, and stir continuously on medium heat for about 7 minutes.
Remove from the heat and continue stirring, add chopped pistachios.
Transfer to a blender and mix until you get silky smooth green pistachio creme.
Fill your piping bag with your cream, and you’re ready to fill the pastry.