Pistachio Chocolate Croissant
A beautiful croissant with laminated layers of pistachio and chocolate dough stuffed with pistachio filling. It's just perfection!
- Level:
-
Difficult
- Makes:
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18 Yield
- Shelf life:
-
2 days
- Conservation:
-
Ambient Temperature
Chocolate Croissant Dough
Ingredients: Chocolate Croissant Dough
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1.1 lbbread flour
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1.8 ozsugar
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0.4 ozsalt
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0.9 ozfresh yeast
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4.8 ozwater
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1.8 ozPDO Isigny Butter
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0.9 ozLiquid Levain
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4.9 ozWhole milk
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0.5 ozhoney
Preparation: Chocolate Croissant Dough
- Planetary Mixer: 3 minutes S1 + 8 minutes S2
- Resting: Overnight in chiller
Tools
- Knife
- Sheet Tray
- Cutting board
- Plastic wrap
- Dough sheeter
- Stand Mixer
- Dough Hook Attachment
Pistachio Dough
Ingredients: Pistachio Dough
-
1.1 lbbread flour
-
1.8 ozsugar
-
0.4 ozsalt
-
0.9 ozfresh yeast
-
4.4 ozwater
-
1.8 ozPDO Isigny Butter
-
4.6 ozWhole milk
-
0.9 ozLiquid Levain
-
15.4 grGel Food Color - Green
-
0.5 ozhoney
Preparation: Pistachio Dough
- Planetary Mixer: 3 minutes S1 + 8 minutes S2
- Resting: Overnight in chiller
Tools
- Knife
- Sheet Tray
- Cutting board
- Plastic wrap
- Dough sheeter
- Stand Mixer
- Dough Hook Attachment
Pistachio Baton
Ingredients: Pistachio Baton
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14.1 ozsugar
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7.1 ozSimple Syrup (1 water : 0.7 sugar)
Preparation: Pistachio Baton
- Mix all ingredients in a stand mixer with the paddle attachment
- Spread onto a silicone mat to 1-1.5mm thick
- Freeze
- Portion out rectangular "baton" shapes the same size as the chocolate baton
Tools
- Silicon mat
- Knife
- Offset spatula
- Sheet Tray
- Cutting board
- Stand Mixer
- Paddle attachment
Assembly
- Dividing: 970g Chocolate Dough and 980g Pistachio Dough
- Resting: Overnight in chiller
- Folding: Add 500g of PDO Isigny Butter between the two doughs, Double Fold, Rest 30 Minutes in chiller and Single Fold
- Shaping: sheet down to 4.5mm thick, Portion into a chocolate croissant and Add 1 baton of pistachio and 1 baton of chocolate
- Proofing: 130 minutes at 25C and 85% RH
- Baking: 170C for 20 minutes
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