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Homemade Pistachio Filled Chocolate Croissants (VIRAL Fix Chocolate Bar Style)

Flakey store bought croissants stuffed with pistachio frangipani, a crunchy kunafa with pistachio paste filling, finished with melted chocolate and pistachio cream. Basically All The Flavors Of Dubai’s TikTok VIRAL Copycat FIX Chocolate Bar Recipe But Turned Into A Croissant.
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Prep Time 20 minutes
Cook Time 18 minutes
Course Bread, Breakfast, Brunch, Celebration, Dessert, Filling, Finger food, High Tea, tea time
Cuisine Dubai, levantine, Middle Eastern
Servings 4 croissants

Equipment

  • Mixing bowls
  • Bread knife
  • Whisk
  • Rubber spatula
  • Baking tray
  • Baking paper
  • Piping bag

Ingredients
  

  • 4 large croissants

Pistachio frangipani -

  • 50 gm butter soft
  • 50 gm castor sugar
  • 60 gm pistachio powder
  • 1 tbsp corn flour
  • Pinch of salt

Crunchy kunafa pistachio filling -

  • 100 gm kunafa pastry
  • 50 gm pistachio butter/paste
  • 1 tbsp tahini

Pistachio buttercream -

  • 50 gm butter soft
  • 30 gm pistachio butter/paste
  • 150 gm icing sugar
  • 1 drop almond extract

Garnish -

  • 50 gm milk chocolate + 30gm dark chocolate
  • 2 tbsp pistachios
  • Sea salt flakes

Instructions
 

  • Preheat the oven to 180℃, line a baking tray with baking paper and slice your croissants into half, set aside.

To make the pistachio frangipani -

  • In a mixing bowl add the butter and beat until pale. Add the sugar, vanilla and beat again. Add the egg and beat until combined.
  • Add the pistachio flour, corn flour, sea salt and whisk until smooth. Set aside until ready to use.

To make the kunafa filling -

  • Cut the kunafa pastry into tiny pieces and toast in a large sauté pan on low to medium heat (stirring constantly). Once it is golden brown and crunchy take it off the heat and transfer to a mixing bowl.
  • Add the pistachio paste, tahini and gently stir together.

Baking the croissants -

  • Fill each croissant with 3 tbsp of the frangipani filling and top with 2 tbsp of the kunafa filling.
  • Close the croissants and top them with 1 tbsp of the frangipani filling. Bake them for 15-18 minutes until the croissants are golden, the frangipani has cooked and has color.

To make the pistachio buttercream -

  • While the croissants bake, let us make the buttercream. In a bowl add the ingredients and blend until smooth. Transfer to a piping bag or a zip lock bag as well and place in the fridge until needed.

Garnishes -

  • Melt the dark and milk chocolate in a bowl in the microwave at 10 seconds intervals, stirring between each interval until smooth.
  • Toast the pistachio nuts and chop roughly, set aside.

Finishing -

  • Once the croissants are baked, if the frangipani has oozed out you can cut off the excess with a knife or leave it for a more rustic look.
  • We top it with the melted chocolate - this can be done two ways, either the whole croissant on top is covered in melted chocolate or just half the croissant.
  • Pipe on the pistachio buttercream and finish with the remaining kunafa filling.
  • Top with pistachios and sea salt flakes. Enjoy with coffee.

Notes