Dark Chocolate & Pistachio Croissants
11 peoplePut your pastry skills to the test and try our buttery, flaky croissant. Top with drizzled dark chocolate and chopped pistachios.
Ingredients and Method
Ingredients
- 500g strong white flour
- 1 1/2 tsp salt
- 50g caster sugar
- 2 x 7g sachets of fast-action yeast
- 300g room temperature butter
- 1 beaten egg
- 300ml water
- For topping
- chopped pistachios
- 100g melted dark chocolate
Method
- Combine 300ml of water and sachets of yeast in a jug and stir. Put flour, sugar and salt in a mixing bowl. Make a well in the flour and pour in the liquid. Mix well then knead for 10 minutes. Roll into a ball and pop into a lightly oiled bowl, then chill in the fridge for 2 hours.
- Place the butter between 2 pieces of baking paper and roll out into a thin rectangle about 20cm x 15cm. Leave wrapped in the baking paper and chill in the fridge.
- Transfer the dough onto a clean, floured surface and roll it out 20cm x 15cm. Unwrap the butter and place in the middle. Fold the top third down and the bottom third up. Turn the pastry sideways and seal the edges. Wrap in cling film and leave to rest and chill in the fridge for 30 minutes before using.
- Continue to roll and fold four times altogether. Leave the pastry to rest for 15 minutes between each folding and rolling. Then leave in the fridge to chill overnight.
- Roll out the chilled dough onto a clean, floured surface into a 60cm x 30cm rectangle. Use a sharp knife to trim the edges.
- To shape the croissants, make 10cm wide marks along the bottom of the dough, then repeat by marking the midpoint of these 10cm divisions at the top of your dough.
- To cut the croissants, take a sharp knife and cut along the points you made earlier to make triangles. You should end up with 7 triangles.
- Take each triangle of dough and gently elongate it. Then very tightly roll up the triangle starting at the widest point. Try not to squeeze the layers. Once it's fully rolled, lightly press down on the tip so it sticks.
- Once the triangles are all rolled into croissants, transfer them onto a baking tray lined with baking paper. Make sure the tip is at the bottom so they don't unroll when baking.
- Heat the oven to 200C/180C fan/gas mark 6. Brush the croissants with the beaten egg and bake in the oven for 15-20 minutes until risen and golden brown.
- Once the croissants are slightly cool, finely chop your pistachios and melt the dark chocolate to drizzle and sprinkle on top.
