Pistachio Croissant

For the Croissant

Ingredients Preparation
  • 208g
    cold water
  • 15g
    dry yeast
  • 61g
    sugar
  • 18g
    sea salt
  • 270g
    milk
  • 103g
    brown butter
  • 845g
    bread flour
  • As neededg
    Green coloring
  • 410g
    Butter for Book
  1. Mix all the ingredients in a bowl.
  2. Mix 5 minutes in first speed and 5 minutes in second speed.
  3. Shape in a ball and let rest at room temperature for 30 minutes.
  4. Place the dough in the freezer for 2 hours and put in the cooler overnight.
  5. Pull out 230 grams of dough and set aside. Mix that amount with green colorant until desired color is reached.
  6. Place both doughs in the freezer for 2 hours and then put in the cooler overnight.
  7. The following day, roll out the doughs at 10" x 16". Place the butter inside and fold.
  8. Give a double turn, put the dough in the freezer for 15 minutes and then 15 minutes in the cooler.
  9. Give a single turn, put the dough in the freezer for 15 minutes and then 15 minutes in the cooler.
  10. Roll out the dough to a width of 36 cm and a thickness of 2.5 mm.
  11. Proof them for approximately 2 hours.
  12. Bake at 360O F until golden brown.

For the Filling

Ingredients Preparation
  • 125g
    pastry cream
  • 40g
    American Almond Pistachio Flour
  • 10g
    Almond Orgeat Syrup
  • 1drop(s)
    Almond Extract
  1. Mix everything together until smooth.
  2. Put filling into a piping bags.
  3. When danish cools, pipe inside danish from from bottom (approximately 20-25 grams).
  4. Let cool in freezer for 5 minutes.

For the Garnish

For the Procedure

  1. Cut in half and pipe cream filling or pipe from bottom of croissant.
  2. Decorate with granulated pistachios.

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