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A handheld photo of a golden-brown Pistachio Chocolate Croissant on a white ceramic plate against a stone surface.

Pistachio Chocolate Croissant with Glossy Ganache and Shattered Layers

A professional-grade Pistachio Chocolate Croissant featuring an all-butter shattered puff pastry crust, a decadent molten dark chocolate ganache center, and a vibrant garnish of roasted pistachios and powdered sugar.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 croissants
Course: Breakfast, Dessert
Cuisine: French
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb All-Butter Puff Pastry Cold, 450g
  • 4 oz Bittersweet Dark Chocolate 60% cacao or higher, chopped, 115g
  • 1/4 cup Heavy Cream 60ml
  • 1/3 cup Roasted Pistachios Shelled and chopped, 50g
  • 1 tbsp Powdered Sugar For dusting, 7g
  • 1 large Egg For egg wash

Equipment

  • 1 Rimmed Baking Sheet Heavy-duty for even heat distribution
  • 1 Fine-mesh Sieve For powdered sugar dusting
  • 1 Pizza Cutter To cut dough without compressing layers

Method
 

Preparation
  1. Heat 1/4 cup (60ml) heavy cream until simmering, then pour over 4 oz (115g) dark chocolate. Let sit for 2 minutes and whisk until glossy.
  2. Roll cold puff pastry to 1/8 inch (3mm). Cut into triangles. Place 1 tsp ganache at the base and roll tightly to the tip.
  3. Brush with egg wash. Bake at 400°F (200°C) for 18-22 minutes until deep golden-brown with charred edges.
  4. Top with remaining ganache and chopped pistachios. Dust with powdered sugar through a fine-mesh sieve.

Notes

Ensure the dough stays very cold before entering the hot oven to maximize the shattered layer effect.
Use a high-quality dark chocolate for the best 'ooze' factor.