pistachio buns
Preparation Time
60+ mn
Difficulty
Medium difficulty
CAL
250-500 calories
Type of Food
Dessert
Goes with
Limonati by Borjomi pear
Ingredients
Flour
350 gram
Yeast
2 teaspoon
Sugar
50 gram
Salt
1 a pinch
Egg
1 piece
Milk
210 milliliter
Butter
80 gram
Stuffing
vanilla pod
1 piece
Milk
500 gram
Egg yolk
6 piece
Sugar
125 gram
potato flour
40 gram
Butter
25 gram
pistachio paste
25 gram
step
1
Unite all the dry ingredients in a bowl. Separately melt the butter, mix with eggs and milk, add to the dry mass and prepare dough. Wait for the dough to rise, which must get at least 2-3 times bigger than it is.
step
2
To prepare the cream, mix egg hearts with sugar and starch, add hot milk, pour the mass in a boiler and boil until it gets thickened, then turn of the heat, add butter and pistachio nut pasta, stir well and cool it.
Stir once again with a mixer until you use it.
step
3
Flatten the risen dough and cut out triangle forms, grease with butter and curl them. Put the readied croissants on the baking pan with 5 cm distance from each other and let them rest until they rise.
Grease the rested croissants with egg heart and bake them for 25 minutes on 180 celsius.
Serve
4
Enjoy the deliciousness in a cooled condition.
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