Laura Beaulé’s Pistachio Croissants

Ingredients

• Maple-Orange Syrup

  • 2/3 cup (150 ml) maple syrup
  • 2/3 cup (150 ml) water
  • 1 orange, zest finely grated

• Pistachio Paste

  • 1 cup (130 g) unsalted raw shelled pistachios
  • 1/2 cup (115 g) unsalted butter, softened
  • 1/2 cup (105 g) sugar
  • 2 eggs, at room temperature
  • 1 tsp (5 ml) vanilla
  • 1/2 tsp (2.5 ml) almond extract
  • 1/4 tsp salt

• Croissants

  • 6 day-old croissants
  • 3 tbsp unsalted raw shelled pistachios, chopped
  • Icing sugar, for sprinkling