Bruno Albouze Walnut Croissant
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Walnut Croissant

Yields28 ServingsPrep Time35 minsRating

Ingredients

One croissant recipe
Simple Syrup
 60 g Water
 60 g Sugar
Walnut Filling
 40 g Walnuts
 40 g Hazelnuts
 40 g Almonds
 70 g Sugar
 40 g Simple syrup
Pistachio Filling
 100 g Pistachios
 20 g Pistachio paste (Optional)
 100 g Sugar
 50 g Simple syrup
Lemon Glaze
 30 g Lemon juice
 140 g Powdered sugar, sifted

Directions

1

For the croissant recipe look up at Croissant Taste Of France Recipe. Yield: 28 mini x 1.4 oz/40g croissant.

Simple Syrup
2

Bring to a boil water and sugar; chill.

Walnut Filling
3

In a food processor, blend together walnuts, hazelnuts, almonds, sugar and simple syrup. Spread onto a small sheet tray lined with plastic wrap, or freezer bag; freeze filling for up to 3 months. Cut into 8'' x 2''/20 x 5cm bars. Cut each bar into 1/2 oz/15/20g portions right before putting in croissant dough.

Pistachio Filling
4

In a food processor, blend together pistachios with granulated sugar, simple syrup, and pistachio paste. Add a couple of drops almond extract if desired; it enhances pistachio's flavor. Spread onto a small sheet tray lined with plastic wrap, or freezer bag; freeze filling for up to 3 months. Cut each bar into 1/2 oz/15/20g portions right before putting in croissant dough.

Lemon Glaze
5

Mix lemon juice and powdered sugar. Glaze walnut croissants right after being baked. Pop up in the oven for 60 seconds to set. Cool on wire rack – Enjoy!

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