Walnut Croissant

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Parisian palaces treat

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Simple Syrup

• Bring to a boil water and sugar – set aside. Use syrup at room temperature.

Walnut Filling

• In a food processor, blend together walnuts, hazelnuts, almonds, sugar and simple syrup. Spread onto a small sheet tray lined with plastic wrap, or use a freezer bag. Cut walnut filling into 8X2-inch/20X5cm bars, and divide each bar into ½ oz/20g portions. Keep frozen.

Pistachio Filling

• In a food processor, blend together pistachios with granulated sugar, simple syrup, and pistachio paste. Enhance pistachio filling flavor with a few drops of almond extract if desired. Proceed as you did for the walnut bars.

Lemon Glaze

• Mix lemon juice and powdered sugar.

Stuffing Croissants

• Cut croissant dough into 40g triangles. Place frozen walnut or pistachio bar at the base of each croissant. Roll and arrange croissants on tray. Freeze croissant until ready to use. Proof and bake croissants as indicated on the French Croissant recipe.

Glazing Croissants

• Glaze the just baked croissants, and put back in the oven for a minute to set. Let cool to room temperature – Enjoy!

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