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Crispy Viral Dubai Chocolate Bar Croissants Recipe with Easy Pistachio Cream Filling

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A flaky, crispy croissant filled with rich chocolate bars and smooth pistachio cream, inspired by a viral Dubai street market treat. Perfect for breakfast, brunch, or dessert with a simple yet indulgent twist.

Ingredients

  • All-purpose flour – 2 ½ cups (310 g), sifted for lightness
  • Instant dry yeast – 1 ½ tsp (5 g)
  • Granulated sugar – 2 tbsp (25 g)
  • Salt – ½ tsp (3 g)
  • Cold unsalted butter – 1 cup (225 g), cut into thin slices (for lamination)
  • Whole milk – ¾ cup (180 ml), cold
  • Warm water – ¼ cup (60 ml)
  • Egg – 1 large (for egg wash, beaten)
  • Unsalted shelled pistachios – 1 cup (130 g), finely ground
  • Powdered sugar – ⅓ cup (40 g)
  • Heavy cream – ⅓ cup (80 ml), chilled
  • Vanilla extract – 1 tsp (5 ml)
  • Milk or cream cheese (optional) – 2 tbsp (30 g), for creaminess
  • Chocolate bars – 4 pieces (about 100 g each), dark or milk chocolate

Instructions

  1. Make the Dough (15 minutes active, 2 hours resting): In a large bowl, combine 2 ½ cups (310 g) all-purpose flour, 1 ½ tsp instant dry yeast, 2 tbsp (25 g) sugar, and ½ tsp salt. Mix well. Add ¾ cup (180 ml) cold milk and ¼ cup (60 ml) warm water. Stir until a rough dough forms. Turn out onto a floured surface and knead for about 5 minutes until smooth but slightly sticky. Cover with plastic wrap and let rest for 1 hour at room temperature.
  2. Prepare Butter Block (5 minutes): Place 1 cup (225 g) cold unsalted butter slices between parchment paper and roll into a thin, even rectangle about 8×6 inches (20×15 cm). Chill in the fridge until firm but pliable.
  3. Lamination (10 minutes active, 1 hour resting): Roll out rested dough into a rectangle roughly 12×10 inches (30×25 cm). Place chilled butter block in the center and fold dough edges over the butter, sealing it inside. Roll out carefully to a 20×10 inch (50×25 cm) rectangle. Fold the dough into thirds like a letter. Chill for 30 minutes. Repeat rolling and folding two more times, chilling 30 minutes between. This creates the flaky layers.
  4. Make Pistachio Cream (10 minutes): While dough chills, pulse 1 cup (130 g) pistachios and ⅓ cup (40 g) powdered sugar in a food processor until finely ground. Add ⅓ cup (80 ml) chilled heavy cream, 1 tsp vanilla extract, and optional 2 tbsp milk or cream cheese. Blend until smooth and creamy. Chill until ready.
  5. Shape Croissants (15 minutes): Roll laminated dough into a 20×10 inch (50×25 cm) rectangle. Cut into 8 equal triangles. On the wider end of each triangle, spread a teaspoon of pistachio cream, then place one chocolate bar piece on top. Roll from wide end to the tip, tucking in ends to seal. Place on parchment-lined baking sheet, spaced apart.
  6. Proof and Bake (40 minutes + 18-22 minutes baking): Let croissants rise at room temperature for 30-40 minutes until puffy but not doubled. Brush with beaten egg for that glossy finish. Bake in preheated oven at 375°F (190°C) for 18-22 minutes until golden brown and crispy. Watch closely towards the end to avoid over-browning.
  7. Cool & Serve: Let cool for 10 minutes before serving so the pistachio cream sets just right and chocolate isn’t lava-hot but perfectly melty.

Notes

Freeze shaped croissants for 10 minutes before baking to prevent chocolate from leaking. Keep ingredients cold for best lamination results. Use quality chocolate bars with higher cocoa content for smooth melting. Store leftovers in airtight container at room temperature up to 24 hours or freeze up to 2 months. Reheat in oven for best texture.

Nutrition

Keywords: croissants, chocolate bar croissants, pistachio cream, viral recipe, Dubai street food, flaky pastry, chocolate croissants, easy pistachio filling

Find it online: https://gleamgulp.com/crispy-viral-dubai-chocolate-bar-croissants-recipe-with-easy-pistachio-cream-filling/