Pistachio St. Martin’s Croissants
Since the fashion for everything pistachio flavoured is still going strong, it’s time for Polish St. Martin’s Croissants in pistachio version with raspberries! Although there are already plenty of recipes for croissants and pistachio rolls made from puff pastry on the Internet, pistachio croissants made from semi-puff pastry with white poppy seeds and white chocolate are something new. Or at least I haven’t seen such yet đ.
Although the name Martin’s croissants is used here exaggeratedly because St. Martin probably had nothing to do with pistachios, I also added white poppy seeds. So I guess they can be called a’la St. Martin’s? The recipe for the dough is the same as in the case of my traditional Martin’s croissants, which have little to do with the certified ones, but you can read about it in the entry on Polish St. Martinâs croissants (classic version).
Recipe modifications:
- Traditionally, dried fruit is added to the Martini croissants, but to make the recipe more original and modern, and to make sure there is something for dried fruit haters, I replaced them with fresh raspberries (you can also use frozen ones). They break the sweet taste of the filling well and give off the freshness and acidity. Of course, you can skip this ingredient.
- If you don’t like white poppy seeds, you simply want to prepare pistachio croissants. You can fill the croissants with ready-made pistachio cream. When buying the cream, read the ingredients carefully, the more pistachios in it, the better. Recently, I got my hands on a cream that had 60% pistachios!
If you want to prepare the filling with 100% pistachio paste without white poppy seeds, you can add homemade marzipan mass, i.e. ground almonds (or almond flour) with water, powdered sugar and a bit of rum. You can also prepare the mass according to the recipe, simply skipping the white poppy seeds đ. If the mass is too thin, you can thicken it with ground almonds. - Be careful with ready-made masses made of white poppy seeds, the marzipan aromas will dominate the taste of pistachios and their addition will not be noticeable. They also contain mainly water and flour. It is more profitable to buy dry white poppy seeds.
- Instead of icing, I covered the croissants with white chocolate because, in my opinion, it goes better with pistachios. If you want, you can prepare the icing with powdered sugar and water as in classic St. Martin’s croissants.
What dough for St. Martin’s croissants?
St. Martin’s croissants are traditionally made from semi-French dough, i.e. French-yeast dough. This means that first we make the yeast dough and then spread it with butter, fold it and roll it out many times to obtain numerous alternating layers of dough and butter, thanks to which the dough will be flaky after baking, i.e. after biting through it you will be able to see dozens of thin layers of dough.
So I used the same dough to prepare the pistachio version of the St. Martin’s croissant. Here, however, I use a different technique. I do not shape and do not put the already whipped butter in the fridge. This makes it much easier and faster.
St. Martin’s croissants contain gluten, eggs and nuts.
The proportions given below make about 10 large croissants weighing about 300 g.
Read the step-by-step recipe on how to prepare St. Martin’s croissants with pistachios and watch the video below the recipe.
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P.S. I forgot to add sugar to the dough in the video, but they still turned out great!
Pistachio St. Martin’s croissants
Polish Pistachio Rogale ĆwiÄtomarciĆskie Recipe
Ingredients
Leaven
- 25 g fresh yeast (or about 7 g dry)
- 250 ml milk
- 1 tbsp flour
- 1 tbsp sugar
Dough
- 3 egg yolks (leave the egg whites to brush the croissants)
- 500 g flour
- 1 tsp salt
- 50 g soft butter
- 50 g sugar
- 300 g soft butter (to layer the dough)
Filling
- 200 g white poppy seeds
- 400 ml milk
- 150 g ground almonds
- 30 g rum
- 500 g salted pistachios (weighed in shells)
- 200 g 100% pistachio paste
- œ cup honey
- 50 g soft butter
- 3 eggs
- 125 g raspberries
- 75 g powdered sugar
- 1 tbsp vanilla sugar or flavoring
Toppings
- 30 g pistachios (for sprinkling)
- 150 g white chocolate (to icing)
Instructions
Filling
- Grind the poppy seeds in a blender for about 3-4 minutes. Boil the milk in a pot. Add vanilla sugar and ground poppy seeds into the milk and cook for about 50 minutes. Leave the cooked poppy seeds covered to absorb the rest of the liquid.200 g white poppy seeds, 400 ml milk, 1 tbsp vanilla sugar or flavoring
- Peel the pistachios and grind them in a blender. When the poppy seeds have cooled, transfer them to a bowl, add the almonds, ground pistachios, pistachio paste, honey, sugar, rum and butter. Mix. Add the eggs. Mix.150 g ground almonds, 30 g rum, 500 g salted pistachios, 200 g 100% pistachio paste, œ cup honey, 50 g soft butter, 3 eggs, 75 g powdered sugar
- Transfer the prepared filling to a pastry bag or zip-lock bag. Close and refrigerate overnight.
Dough
- First, prepare the leaven. Crumble the yeast into a bowl, pour in warm milk, add flour and sugar. Mix and cover. Set aside for 15 minutes to rise. If you use dry yeast, you don't have to wait.25 g fresh yeast, 250 ml milk, 1 tbsp flour, 1 tbsp sugar
- Add sifted flour, sugar, salt and eggs to the leaven. Knead the dough for a few minutes. Finally, add the soft butter and knead for another few minutes until the dough is smooth. Cover and leave to rise. You can put the dough in the fridge overnight and continue the next day.3 egg yolks, 500 g flour, 1 tsp salt, 50 g soft butter, 50 g sugar
- Whisk the butter until white and fluffy. Transfer the risen dough to a floured surface and roll out into a rectangle. Spread the beaten butter over â of the dough. Cover with â of the dough without butter and then cover with the remaining â with butter, so that you have 3 layers of dough with butter in between. Wrap the dough in plastic wrap and refrigerate for about 1 hour.After an hour, take the dough out, roll it out again and fold it into 3 parts as before. Wrap in plastic wrap and refrigerate for another hour. Repeat 2 more times, so that you have 81 layers of dough.300 g soft butter
- Take the dough out of the fridge, unwrap it from the foil and place it on a floured surface. Roll it out into a very large rectangle. Cut out triangles from the dough. Place the cold filling in the middle using a pastry bag or a ziplock bag with a corner cut off. Arrange a few fresh raspberries on the filling. Then roll up the croissants and place them on a baking sheet. Cover and leave to rise for 1 hour.125 g raspberries
- Brush the risen croissants with egg white and place in an oven preheated to 180 °C (
356 °F). Bake for about 35 minutes. Set the baked croissants aside to cool. Drizzle the cooled croissants with melted white chocolate and sprinkle with chopped pistachios. Enjoy!30 g pistachios, 150 g white chocolate
Video
Nutrition
Percent Daily Values are based on a 2,000 calorie diet
