EXOTIC PISTACHIO CROISSANT
Pistacchio Corner - Sigep 2024
Difficulty level
Pistacchio Corner - Sigep 2024
Ingredients
| DOLCE FORNO MAESTRO | g 2500 |
| fresh milk | g 1000 |
| salt | g 25 |
| JOYPASTE VANIGLIA MADAGASCAR/BOURBON | g 15 |
| fresh yeast | g 120 |
Preparation
-Mix all the ingredients for approximately 20 minutes until you obtain a smooth and velvety dough with a soft consistency.
-Form a dough and leave for 40 minutes for the leavening to begin which will then be stopped by flattening the dough.
divide the dough into 2, 1800g doughs
Do a positive blast chilling cycle to get a better result during the bending phase.
Leave overnight in the refrigerator, flattened and covered at 2 degrees.
Ingredients
| water | g 320 |
| type 00 white flour | g 600 |
| unsalted butter 82% fat | g 90 |
| food colourant | g 2 |
Preparation
Mix all the ingredients, roll out and place covered in the refrigerator
Ingredients
| unsalted butter - IN PLATE | g 500 |
Preparation
Laminate the first 1800g dough with 500g of butter in plates, and giving a 4 fold and a 3 fold
Laminate the second 1800g dough with 500g of butter in plates and giving a 4 fold and another 4 fold
Roll out 450g of green colored dough to the size of the previous doughs in a sheeter and arrange it, moistening it, on top of the flaked dough with 2 folds of 4.
Cover all the doughs and leave to rest for 2 hours at 0-2 degrees.
Ingredients
| TOP CAKE | g 1000 |
| eggs | g 500 |
| unsalted butter 82% fat | g 500 |
| JOYPASTE PISTACCHIO GRAN RISERVA | g 150 |
| Pasta Frutta Oro lemon - Cesarin | g 80 |
Preparation
Mix all the ingredients together bake in a rectangular pan at 170 degrees for approximately 35 minutes
Ingredients
| fresh milk | g 350 |
| liquid cream | g 150 |
| GLUCOSIO | g 20 |
| LILLY NEUTRO | g 100 |
| SINFONIA CIOCCOLATO BIANCO | g 350 |
| fresh ricotta | g 300 |
| liquid cream | g 750 |
| JOYPASTE VANIGLIA MADAGASCAR/BOURBON | g 20 |
Preparation
Lightly heat the fresh milk and the cream with the glucose, add the Lilly Neutral then the white chocolate and make a ganache. Add the drained ricotta and finally the cream at a temperature of approximately 5°C. You must obtain a liquid mixture to mature in the fridge for a whole night. The following day, whip lightly in a planetary mixer with a whisk.
Ingredients
| sugar - ISOMALT | g 120 |
| sugar - CASTER SUGAR | g 90 |
| liquid cream | g 75 |
| unsalted butter 82% fat | g 75 |
| salt | g 1 |
| passion fruit purée - PABANA RAVIFRUIT | g 300 |
| - GELATIN | g 6 |
| water - FOR GELATIN | g 20 |
| JOYPASTE VANIGLIA MADAGASCAR/BOURBON | g 5 |
Preparation
Caramelize the sugars, decook with the puree and cream heated together with the vanilla and salt
add the butter
bring everything to 104 degrees, finally add the gelatine and mix
leave to rest in the refrigerator overnight
Cut the pistachio cake to obtain a drop shape, slightly smaller than the ring where the croissant will rise.
cut small strips of dough 0.5 cm wide, of the dough with 2 folds in 4 and with the green dough on the surface.
arrange them, lying down, on top of the dough with folds one by three and one by four, until it is completely covered.
roll out the dough to 3mm in a sheeter so as to always have the strips perpendicular to the rollers, and therefore lengthening them and not widening them
cut 8cm x 13cm rectangles
wrap the pistachio cake in it and leave to rise at 26 degrees in the previously buttered drop rings, until completely leavened
cook at around 140 degrees, to preserve the colour, for around 25 minutes
once cooled, fill from underneath with the namelaka and exotic caramel
