ITALIAN STYLE CROISSANT : PISTACCHIO
Difficulty level
Ingredients
| DOLCE FORNO MAESTRO | g 3000 |
| water | g 400 |
| milk 3.5% fat | g 300 |
| eggs | g 450 |
| salt | g 30 |
| yeast | g 120 |
| JOYPASTE VANIGLIA MADAGASCAR/BOURBON | g 15 |
| unsalted butter 82% fat - soft | g 300 |
Preparation
Use a double arm mixer.
Knead all the ingredients (except the butter) for about 20 minutes.
Add the butter and knead until obtained a soft and smooth dough.
Let the dough rest for 20 minutes at room temperature.
Blast chill at positive temperature the dough.
Ingredients
| butter-platte | g 1000 |
Preparation
Laminate the dough with the platte butter giving a single and a double fold.
Cover the dough with a plastic foil and refrigerate at 2-5°C for 20 min.
Ingredients
| water | g 640 |
| type 00 white flour - W 330 | g 1200 |
| unsalted butter 82% fat - soft | g 180 |
| food colourant - waterbased green | g 5 |
Preparation
Combine everything togheter until obtaind a smoouth dough.
Refrigerate overnight.
Ingredients
| CHOCOSMART CIOCCOLATO BIANCO - melted at 32°C | g 200 |
| chopped pistachios | g 40 |
Preparation
Combine the ingredients ad kepp at 32°C
Ingredients
| CHOCOCREAM PISTACCHIO | To Taste |
Add the green dough on top of the the laminated dough.
Laminate the dough to a thickness of 3mm, then cut into 10x30cm triangles and roll them to form croissants.
Place the croissants to proove at a temperature of 26 ° C with humidity 70% for 5-6 hours.
Cook at 170 ° C for 25 minutes.
Once cold, fill and glaze.
Decorate with CURVY LEAF GREEN, PEACH BLOSSOM DOBLA.
Chocolatier and Pastry Chef
