A French Two-Timer
Croissants get a day-after makeover
We test and taste every recipe we publish. While we collaborate with a lot of talented chefs, we adapt and tinker with everything in our test kitchen. (It smells really good in here). Our goal is to make sure every recipe works as well in your home kitchen as it does in ours. So go on, get cooking with confidence.
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During the weeklong photo shoot for Tasting Table's forthcoming Back Bar cocktail primer, all hands were on deck mixing, shaking, styling and sampling 60 cocktails. Every morning, we gathered around the kitchen island while filling our coffee mugs and digging into croissants and other breakfast pastries. Not one to waste a crumb, our food editor halved leftover croissants and made them anew by smearing them with a simple mixture of puréed pistachios and sugar syrup. After the croissants baked for a bit, the crew ate them feverishly. Day-old can indeed be new.
Yield: 4 croissants
Cook Time: 30 minutes
¼ cup water
½ cup granulated sugar, divided
¾ cup shelled, unsalted pistachios
½ teaspoon kosher salt
3 tablespoons unsalted butter at room temperature
1 large egg, lightly beaten
1 teaspoon vanilla extract
4 day-old croissants, split in half lengthwise