Pistachio Chocolate Flat Croissant
Nut too shabby!
What is a Pistachio Chocolate flat croissant?
The viral flat croissant trend takes the classic, buttery croissant and presses it down before grilling it, creating a crispy, caramelised exterior with a satisfyingly flaky crunch in every bite. In this pistachio chocolate flat croissant salted nuts, chocolate, and strawberry compote come together for a sweet, nutty, and slightly tangy twist on the classic.
You’ll love it if…
…you believe croissants should be even flakier, crunchier, and paired with delicious sweet and tangy flavours. This pistachio, chocolate, and strawberry flat croissant is sweet, nutty, and absolutely addictive.
Pistachios are pretty dapper aren’t they? They come all dressed up in a formal shell suit, out-dressing all the other nuts at the party. Yes they have shells too, but are they pre-opened by nature? Are the shells salty and lick-able? Are they wearing a fun little green shirt underneath? No. Pistachio outshines the nuts with it’s epic personal style.
Other nuts, take notes.
In this recipe Pistachio goes to a very elegant soiree, with Dark Chocolate (so posh) and Strawberry Compote (Jam’s very sophisticated sister). It’s being hosted by Croissant (she’s French – need I say more?).
Croissant requests the pleasure of your attendance too. Join the party and make this Pistachio Chocolate Flat Croissant, but stick to the dress code. Strictly no socks with sandals. And no Crocs. Ever.
Gather the Ingredients & Smash and Grill the Croissant
Flatten the croissant with a rolling pin. Grill in a pan with butter on medium heat, pressing it down with a weight, until both sides are golden and crispy.
Make the Strawberry Compote
Simmer chopped strawberries with brown sugar, lemon zest and juice, and vanilla over low heat for 15 minutes. For a thicker compote, cook uncovered for 5 more minutes.
Spread pistachio butter on each toasted croissant, top with strawberry compote, and drizzle with melted dark chocolate and honey.
Serve
Finish with toasted chopped pistachios. Serve immediately.
- Use day-old croissants. They hold up better to flattening and crisp up beautifully in the pan without turning greasy.
- Don’t skip the weight. Pressing the croissant while toasting gives it a crispy, almost griddled texture… think of it like a flaky panini.
- Control the compote’s thickness. If you like a chunkier compote, mash the strawberries gently instead of stirring too much. For a smoother consistency, blend slightly once cooled.
- Warm the pistachio butter if using a thicker variety
A quick 10-second microwave zap or a little stirring makes it easier to spread and brings out the nutty aroma. If you’re using spread or cream you can skip this step as it is already runny.
Pistachio Chocolate Flat Croissant
Ingredients
Equipment
Method
- Smash the croissant with a rolling pin and flatten it.
- In a pan on medium heat add 1 teaspoon butter and let the butter melt. Add the smashed croissant and weight down with a plate and/or weight to flatten it further. Let the croissant cook until nice and brown and toasty and then turn it over to do the same to the other side.
- Remove from heat.
- In a small pot add all the compote ingredients (2 cups of roughly chopped fresh strawberries, 2 tablespoons brown sugar, zest and juice of 1 lemon and 1 teaspoon vanilla extract) turn the heat to low and leave covered for 15 minutes, stirring occasionally.
- If you want a thicker consistency, cook for another 5 minutes with the lid off, stirring occasionally.
- To serve, spread 1 tablespoon pistachio spread on each smashed croissant. Dollop the compote in the centre. Drizzle with dark melted chocolate and optionally ½ tablespoon honey for each croissant. Top with a generous sprinkling of toasted pistachios and serve.
Video
FAQ
Flattening makes the croissant extra crispy and golden, almost like a pressed sandwich, while keeping all those buttery layers intact.
Yes! Just thaw them first and drain any excess liquid to keep the compote from getting too runny.
Almond or hazelnut butter works well too, or you can blend toasted pistachios with a bit of honey and oil to make your own.
Don’t overdo the butter, and cook it over medium heat so it crisps up rather than soaking in too much fat.
Microwave it in short bursts, stirring in between, or use a double boiler for a smooth, glossy finish..
Related Recipes
Try the savoury version of the flat croissant –
Smashed Flat Croissant with ham and cheese
