Pistachio Chocolate Croissant
Difficult
Makes: 18 Yield
  • Good to go
  • Timeless Classics
A beautiful croissant with laminated layers of pistachio and chocolate dough stuffed with pistachio filling. It's just perfection!
A beautiful croissant with laminated layers of pistachio and chocolate dough stuffed with pistachio filling. It's just perfection!
Shelf life:
2 days
Conservation:
Ambient Temperature
Containing: 4 Components
Demonstration video<span>Pistachio Chocolate Croissant</span>

Chocolate Croissant Dough

Ingredients: Chocolate Croissant Dough

  • 1.1 lb
    bread flour
  • 1.8 oz
    sugar
  • 0.4 oz
    salt
  • 0.9 oz
    fresh yeast
  • 4.8 oz
    water
  • 1.8 oz
    PDO Isigny Butter
  • 0.9 oz
    Liquid Levain
  • 4.9 oz
    whole milk
  • 0.5 oz
    honey

Preparation: Chocolate Croissant Dough

  1. Planetary Mixer: 3 minutes S1 + 8 minutes S2
  2. 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

Preparation: Pistachio Dough

  1. Planetary Mixer: 3 minutes S1 + 8 minutes S2
  2. 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

Preparation: Pistachio Baton

  1. Mix all ingredients in a stand mixer with the paddle attachment
  2. Spread onto a silicone mat to 1-1.5mm thick
  3. Freeze
  4. 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

  1. Dividing: 970g Chocolate Dough and 980g Pistachio Dough
  2. Resting: Overnight in chiller
  3. Folding: Add 500g of PDO Isigny Butter between the two doughs, Double Fold, Rest 30 Minutes in chiller and Single Fold
  4. Shaping: sheet down to 4.5mm thick, Portion into a chocolate croissant and Add 1 baton of pistachio and 1 baton of chocolate
  5. Proofing: 130 minutes at 25C and 85% RH
  6. Baking: 170C for 20 minutes

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