Ingredients
Directions
For the croissant recipe look up at Croissant Taste Of France Recipe. Yield: 28 mini x 1.4 oz/40g croissant.
Bring to a boil water and sugar; chill.
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.
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.
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!
