For the Gorgonzola Croissants, finely mash the Gorgonzola with a fork and mix with the crème fraîche. Season with salt and pepper and refine with cognac.
Finely chop the pistachios.
Cut the croissants in half lengthwise and pipe the cheese mixture onto the croissant halves using a piping bag.
Serve the Gorgonzola croissants sprinkled with chopped pistachios.
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