Serves 1
Directions
- 1Mix the flour and sugar.
- 2Add all the wet ingredients (apart from butter, vanilla and salt) to the flour and sugar mixture.
- 3Mix until the dough is smooth and compact.
- 4Knead the butter into the dough until it is completely absorbed.
- 5Let the dough proof for 2 hours at 24°/26°C, ensuring it is well covered with cling film.
- 6After 2 hours, place the dough directly in the fridge at 4°C overnight.
- 7The next day, roll out the dough.
- 8Laminate the dough with butter using a 4-fold technique.
- 9Rest the dough in the fridge for 30 minutes after the first lamination.
- 10Perform a second lamination using a 3-fold technique.
- 11Rest the dough in the fridge for 30 minutes after the second lamination.
- 12Perform a third lamination using a 3-fold technique.
- 13Rest the dough in the fridge for 30 minutes after the third lamination.
- 14Roll out the puff pastry.
- 15Cut squares of 6cm by 6cm from the pastry.
- 16Place two squares into a CV1 mold.
- 17Let the squares proof in the mold for 2 hours.
- 18Cook the croissants at 180°C for 40 minutes.
- 19Whip 100gr fresh cream with 30gr of pistachio paste.
- 20Fill the croissant with the pistachio cream.
- 21Decorate the top with fresh berries and edible flowers.
Ingredients
- 500 gr strong flour
- 50 gr caster sugar
- 10 gr fresh yeast
- 7.5 gr honey
- 60 gr whole milk
- 125 gr water
- 1 whole egg
- 65 gr butter
- 1 vanilla pod
- 10 gr salt
- 250 gr butter for lamination
- 100 gr fresh cream
- 30 gr pistachio paste
- fresh berries
Equipment
bowlspoonhandsrolling pinknifemoldpiping bagtweezers
Tips
- To finish, mix 100gr fresh cream with 30gr of pistachio paste and whip. Fill the croissant with it and decorate it on top adding some fresh berries.
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