1. Make the Dough

1. In a bowl, mix flour, yeast, sugar, salt, and warm milk until a rough dough forms.

2. Knead until smooth, cover, and refrigerate for 2 hours.

2. Laminate with Butter

1. Roll the dough into a rectangle. Add the cold butter slab in the center and fold the dough over it like a letter.

2. Perform three book folds (chill 30 minutes between each).

3. After final fold, chill dough for 1 hour.

3. Shape the Croissants

1. Roll dough into a large rectangle and cut into 6 triangles.

2. Roll each triangle tightly from base to tip and place on a parchment-lined tray.

3. Proof for 1.5 to 2 hours in a warm place until puffy and slightly jiggly.

4. Bake

1. Preheat oven to 375°F (190°C).

2. Brush croissants with beaten egg.

3. Bake for 18–20 minutes until golden brown. Cool completely.

5. Make the Pistachio Filling

1. In a food processor, blend pistachios until finely ground.

2. Add almond flour, powdered sugar, softened butter, egg, orange zest, and salt. Blend until smooth.

3. Chill for 30 minutes.

6. Fill and Finish

1. Slice cooled croissants horizontally. Pipe or spread frangipane inside.

2. Spread more on top and sprinkle with chopped pistachios.

3. Optional: dust with powdered sugar.