Twice baked pistachio croissant
Ingredients
- 8 croissants
- 250 g pistachios
- 100 ml water
- 190 g sugar
- 3 tsp orange blossom water (optional)
- 60 g starch
- 0.25 tsp salt
- 100 g butter (room temperature)
- 1 tsp vanilla extract
- 2 eggs (large)
- 2 tbsp heavy cream
- 1 tsp ground cinnamon
- 1 tsp ground cardamom
- confectioner’s sugar (for dusting)
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