Twice-baked Pistachio & Raspberry Croissant Recipe

Prepare croissants

Preheat oven to 350°F (175°C). Slice each croissant horizontally about 2/3 of the way through so the top remains attached (like a hinge). Gently open each croissant and remove some interior crumb to create a cavity for filling, reserving the removed crumb in a bowl.

Place croissants on a baking sheet lined with parchment. Brush the interiors and exteriors lightly with the melted butter and sprinkle the reserved crumbs back inside if desired to absorb moisture. Warm in the oven for 6–8 minutes until just crisped and warmed through. Remove and let cool slightly.

If croissants are very fresh and soft, let them dry in the oven an extra 3–4 minutes to hold filling better. Transfer to a wire rack while preparing fillings.

Toast and grind pistachios

If using raw pistachios, spread them on a baking sheet and toast in the preheated 350°F oven for 6–8 minutes until fragrant (watch closely). Allow to cool slightly. Transfer to a food processor and pulse until finely ground but not pasty (aim for a sandy texture). Reserve 2 tablespoons of finely chopped pistachios for garnish.

Make pistachio paste

To the food processor with ground pistachios, add the powdered sugar and a pinch of the fine sea salt. With the motor running, stream in 1–2 tablespoons of the heavy cream to help form a loose paste. Process until a smooth-ish pistachio paste forms. Scrape into a bowl and let cool if warm.

Bloom gelatin (optional)

If using gelatin for stability, sprinkle gelatin over the cold water and let sit for 5 minutes, then gently warm (microwave 5–8 seconds or over a small saucepan) until dissolved; do not boil.

Whip mascarpone and cream

In a chilled bowl, whip the remaining heavy cream until soft peaks form. In a separate bowl, stir the mascarpone with vanilla and remaining salt until smooth. Fold the whipped cream into the mascarpone gently until combined.

Fold the pistachio paste into the mascarpone-cream mixture until evenly green and smooth. If using gelatin, whisk a tablespoon of the mascarpone mixture into the warm gelatin to temper, then fold the gelatin mixture back into the pistachio mousse to stabilize it. Taste and adjust sweetness with additional powdered sugar if needed.

Transfer the pistachio mousse into a piping bag fitted with a wide round tip for easier filling. Chill briefly (10–15 minutes) so the mousse firms slightly and holds shape.

Make raspberry compote

In a small saucepan, combine fresh raspberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until berries break down and the mixture thickens slightly, about 6–8 minutes. Optional: press through a fine sieve for a smooth coulis, or leave some whole berries for texture. Stir in raspberry preserves if you want a shinier glaze. Remove from heat and cool to room temperature.

Assemble first bake

Pipe or spoon about 2 tablespoons of the pistachio mousse into the cavity of each warmed croissant, creating a base layer. Spoon 1 tablespoon of raspberry compote over the pistachio layer in each croissant. Close the croissant gently so the top rests on the filling.

Second bake (twice-baked step)

Place filled croissants back on the baking sheet and bake in the preheated 350°F (175°C) oven for 6–8 minutes, just to set the filling and warm the compote—do not overbake. This second bake helps meld flavors and gives a slightly toasted finish.

Finish and garnish

Remove croissants from oven and let rest 2–3 minutes. Dust lightly with powdered sugar, pipe an extra small rosette of pistachio mousse on top if desired, spoon a few fresh raspberries onto each croissant, and sprinkle with the reserved chopped toasted pistachios for crunch. If you used raspberry preserves, warm 1 tablespoon and brush lightly over raspberries for shine.

Serve warm or at room temperature. Leftovers can be refrigerated in an airtight container for up to 2 days; bring to room temperature before serving or rewarm at 300°F (150°C) for 5 minutes.