Pistachio Chocolate Croissant
Difficult
Makes: 18 Yield
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: 3 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
  • 5.3 oz
    Cacao Barry Ocoa™
  • 4.8 oz
    water
  • 1.8 oz
    PDO Isigny Butter
  • 0.9 oz
    Liquid Levain
  • 4.9 oz
    whole milk
  • 0.5 oz
    honey

Pistachio Dough

Ingredients: Pistachio Dough

  • 1.1 lb
    bread flour
  • 1.8 oz
    sugar
  • 0.4 oz
    salt
  • 0.9 oz
    fresh yeast
  • 4.4 oz
    water
  • 1.8 oz
    PDO Isigny Butter
  • 4.6 oz
    whole milk
  • 0.9 oz
    Liquid Levain
  • 15.4 gr
    Gel Food Color - Green
  • 0.9 oz
    American Almond Pistachio Flour - 25# carton
  • 0.9 oz
    Cacao Barry Praliné 70% Pistachios
  • 0.5 oz
    honey

Pistachio Baton

Ingredients: Pistachio Baton

  • 1.1 lb
    American Almond Pistachio Flour - 25# carton
  • 14.1 oz
    sugar
  • 7.1 oz
    Simple Syrup (1 water : 0.7 sugar)
  • 1.8 oz
    Cacao Barry Praliné 70% Pistachios

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
  • Paddle attachment
  • Cutting board
  • Stand Mixer

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