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

Pistachio Dough

Pistachio Baton

Ingredients: Pistachio Baton

  • 500 g
    NLO-PO-A088501
  • 400 g
    sugar
  • 200 g
    Simple Syrup (1 water : 0.7 sugar)
  • 50 g
    PRO-PI701BY

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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