Pistachio and raspberry croissants
A gourmet croissant with an attractive appearance
Preparation time : approximately 1 hour 45 minutes and 2 hours of resting time.
For 18 croissants
For the croissants
735
g BPMF flour
375
g Gruau flour
375
g GEM 120
15
g Top Croissants *
30
g Salt
180
g Sugar
75
g Fresh yeast
750
g Water (to adjust)
15
g Red food colouring
For the pistachio paste
200
g Pistachio
14
g Oil
For the pistachio cream
35
g Icing sugar
50
cl Cream
15
g Green food coloring
17
g pistachio paste
Preparation
1
Kneading 4 + 6
Dough temperature: 18-20 °C (64-68°F).
Prove for 20 minutes at 4 °C (39°F).
Butter incorporation: 320 g/kg of dough (21 % butter).
As soon as kneading is complete, take 100 g of dough and color it red with the mixer.
Rolling: Double-roll and single-roll, resting for 20 minutes at 4 °C (39°F) between rolls.
Before the final rise, place a thin layer of colored dough on top of the dough and continue the process.
Cut: 85g croissants: L. 11 cm, W. 18 cm, H. 0.8 cm.
Proof: 2 hours at 27 °C (80°F).
Brush with egg.
Bake for 17 minutes at 170 °C (338°F).
2
Pistachio Paste
Bring the pistachios to a boil in water for two minutes. Drain and dry them using a towel.
Blend the pistachios in a food processor.
Once the texture becomes pasty, add the oil and blend again. Repeat several times to obtain a smooth paste.
3
Pistachio Cream
Beat the cream, icing sugar, and food coloring with a whisk, gradually increasing the speed. Gradually incorporate the pistachio paste.
Chill for 2 hours. Poach the cream as desired.
*Top Croissants : GEM 120, gluten, ascorbic acid, enzymes