Difficult
Makes: 18 Yield
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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!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: 4 Components
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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150 g
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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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