Pistachio Chocolate Croissant
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Good to go
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Timeless Classics
A beautiful croissant with laminated layers of pistachio and chocolate dough stuffed with pistachio filling. It's just perfection!
- Level:
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Difficult
- Makes:
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18 Yield
- Shelf life:
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2 days
- Conservation:
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Ambient Temperature
Chocolate Croissant Dough
Ingredients: Chocolate Croissant Dough
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500 gbread flour
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50 gsugar
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10 gsalt
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25 gfresh yeast
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135 gwater
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50 gPDO Isigny Butter
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25 gLiquid Levain
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140 gWhole milk
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15 ghoney
Preparation: Chocolate Croissant Dough
- Planetary Mixer: 3 minutes S1 + 8 minutes S2
- Resting: Overnight in chiller
View tools
- Knife
- Sheet Tray
- Cutting board
- Plastic wrap
- Dough sheeter
- Stand Mixer
- Dough Hook Attachment
Pistachio Dough
Ingredients: Pistachio Dough
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500 gbread flour
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50 gsugar
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10 gsalt
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25 gfresh yeast
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125 gwater
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50 gPDO Isigny Butter
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130 gWhole milk
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25 gLiquid Levain
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1 gGel Food Color - Green
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15 ghoney
Preparation: Pistachio Dough
- Planetary Mixer: 3 minutes S1 + 8 minutes S2
- Resting: Overnight in chiller
View tools
- Knife
- Sheet Tray
- Cutting board
- Plastic wrap
- Dough sheeter
- Stand Mixer
- Dough Hook Attachment
Pistachio Baton
Ingredients: Pistachio Baton
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400 gsugar
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200 gSimple 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
View 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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