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!A beautiful croissant with laminated layers of pistachio and chocolate dough stuffed with pistachio filling. It's just p...
- Shelf life:
- 2 days
- Conservation:
- Ambient Temperature
Containing: 3 Components
Chocolate Croissant Dough
Ingredients: Chocolate Croissant Dough
-
1.1 lbbread flour
-
1.8 ozsugar
-
0.4 ozsalt
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0.9 ozfresh yeast
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5.3 ozCacao Barry Ocoa™
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4.8 ozwater
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1.8 ozPDO Isigny Butter
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0.9 ozLiquid Levain
-
4.9 ozwhole milk
-
0.5 ozhoney
Pistachio Dough
Ingredients: Pistachio Dough
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1.1 lbbread flour
-
1.8 ozsugar
-
0.4 ozsalt
-
0.9 ozfresh yeast
-
4.4 ozwater
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1.8 ozPDO Isigny Butter
-
4.6 ozwhole milk
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0.9 ozLiquid Levain
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15.4 grGel Food Color - Green
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0.9 ozAmerican Almond Pistachio Flour - 25# carton
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0.9 ozCacao Barry Praliné 70% Pistachios
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0.5 ozhoney
Pistachio Baton
Ingredients: Pistachio Baton
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1.1 lbAmerican Almond Pistachio Flour - 25# carton
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14.1 ozsugar
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7.1 ozSimple Syrup (1 water : 0.7 sugar)
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1.8 ozCacao Barry Praliné 70% Pistachios
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
- Paddle attachment
- Cutting board
- Stand Mixer
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