Finely chop your deshelled pistachios using a sharp knife or food processor until they reach a coarse crumb texture.

Pour one cup of heavy cream into a mixing bowl and add about 2 tablespoons of sugar. Whip the cream on medium speed for approximately 3 minutes until it thickens to soft peaks.

Fold in 1.5 tablespoons of pistachio paste to the whipped cream and whip for an additional 2 minutes until stiff peaks form.

Slice the fresh croissants in half horizontally using a serrated knife.

Fill each croissant with the whipped pistachio cream using a piping bag or spoon.

Spoon additional whipped pistachio cream on top of the croissants and sprinkle with chopped pistachios.

Serve immediately alongside a cup of tea or coffee.