Pistachio Morning Roll

Recipe

  1. For the Danish
  2. For the Filling
  3. For the Coating
  4. For the Garnish
  5. For the Procedure

For the Danish

ingredients preparation
  • 391g
    Butter #1
  • 254g
    Whole milk
  • 9g
  • 166g
    bread flour
  • 127g
    whole eggs
  • 58g
    Butter #2
  • 7g
  • 44g
  • 488g
    bread flour
  1. Shape butter #1 into a 10 x 10 inch.
  2. Mix all the ingredients for 10 minutes.
  3. Let the dough rise 30 minutes at 75° F and keep overnight in the fridge.
  4. Add butter #2 and give a double and single turn. Let rest for 1 hour.
  5. Roll out the dough at 2.5 mm
  6. Cut some stripes 3 cm x 27 cm (55 grams), brush some water and roll the stripes.
  7. Put them in panettone mold and proof them for 2 hours.
  8. Bake at 360° F. Let cool.

For the Filling

ingredients preparation
  • 125g
    pastry cream
  • 40g
    NLO-PO-A088501
  • 10g
  • 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 Coating

ingredients preparation
  • 711g
  • 53g
    grape seed oil
  • 19g
    dry butter
  • 0.8g
  1. Melt the chocolate at 86° F.
  2. Add oil and butter into chocolate and mix well.
  3. Add coloring and hand blend until homogeneous.
  4. Pour in a bowl and use at 86° F.

For the Garnish

For the Procedure

  1. Dip danish halfway in coating.
  2. Add granulated pistachios.
  3. Remove the excess by dragging on parchment paper.
  4. Let set and serve.