Pistachio Chocolate Croissant

Difficult
Makes: 18 Yield
  • Good to go
  • 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!
Shelf life:
2 days
Conservation:
Ambient Temperature
Containing: 4 Components
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Featured Ingredients

For an Optimal Taste and Visual Appeal of your Finished Products

Chocolate Croissant Dough

Ingredients

Preparation

  1. Planetary Mixer: 3 minutes S1 + 8 minutes S2
  2. Resting: Overnight in chiller

Tools

  • Knife
  • Sheet Tray
  • Cutting board
  • Plastic wrap
  • Dough sheeter
  • Stand Mixer
  • Dough Hook Attachment

Pistachio Dough

Ingredients

  • 500 g
    bread flour
  • 50 g
    sugar
  • 10 g
    salt
  • 25 g
    fresh yeast
  • 125 g
    water
  • 50 g
    PDO Isigny Butter
  • 130 g
    Whole milk
  • 25 g
    Liquid Levain
  • 1 g
    Gel Food Color - Green
  • 25 g
    NLO-PO-A088501
  • 25 g
    PRO-PI701BY
  • 15 g
    honey

Preparation

  1. Planetary Mixer: 3 minutes S1 + 8 minutes S2
  2. Resting: Overnight in chiller

Tools

  • Knife
  • Sheet Tray
  • Cutting board
  • Plastic wrap
  • Dough sheeter
  • Stand Mixer
  • Dough Hook Attachment

Pistachio Baton

Ingredients

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

Preparation

  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

Tools

  • Silicon mat
  • Knife
  • Offset spatula
  • Sheet Tray
  • Cutting board
  • Stand Mixer
  • Paddle attachment

Assembly

  1. Dividing: 970g Chocolate Dough and 980g Pistachio Dough
  2. Resting: Overnight in chiller
  3. Folding: Add 500g of PDO Isigny Butter between the two doughs, Double Fold, Rest 30 Minutes in chiller and Single Fold
  4. Shaping: sheet down to 4.5mm thick, Portion into a chocolate croissant and Add 1 baton of pistachio and 1 baton of chocolate
  5. Proofing: 130 minutes at 25C and 85% RH
  6. Baking: 170C for 20 minutes

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