Pistachio-Walnut Croissant

Pistachio-Walnut Frangipane, Orange Syrup, Chopped Pistachios, Chopped Walnuts, Dried Rose

Baker Coni Luchtenborg of Butter Moon Bakehouse | Miami

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Adapted by StarChefs  |  May 2025  |  Photo: Alexander Zeren

INGREDIENTS

Pistachio-Walnut Frangipane:
Yield: 6 servings
74 grams butter
74 grams granulated sugar
67 grams eggs
37 grams ground walnuts
37 grams ground pistachios 
7 grams cornstarch
1½ grams vanilla extract
Cinnamon

Orange Syrup: 
Yield: 240 grams
150 grams orange juice
150 grams granulated sugar 

To Assemble and Serve:
Yield: 6 croissants 
6 day-old croissants, halved 
50 grams chopped pistachios
50 grams chopped walnuts 
15 grams snow sugar
6 grams dried rose petals

METHOD

For the Pistachio-Walnut Frangipane:
In the bowl of a stand mixer fitted with a paddle attachment, cream butter and sugar until light and fluffy. Add eggs, one at a time, and mix until well combined. Fold in walnuts, pistachios, cornstarch, and vanilla extract. Season with cinnamon. Set aside.

For the Orange Syrup:
In a saucepan over medium heat, add orange juice and sugar. Cook 8 minutes, or until mixture thickens to desired consistency. Remove from heat and let cool. 

To Assemble and Serve:|
Heat oven to 320°F. On a work surface, brush the interior of each croissant half with Orange Syrup. Spread each croissant half with 35 grams Pistachio-Walnut Frangipane, then close each to form a whole croissant. Top with additional 15 grams Pistachio-Walnut Frangipane, walnuts, and pistachios. Transfer to a sheet tray and bake 13 minutes, or until croissants reach 145°F. Let cool. Dust with snow sugar, then brush with additional Orange Syrup. Garnish with dried rose petals.

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