Italian Style Croissant: Pistachio
Italian Style Croissant: Pistachio — an IRCA recipe in 5 components. Uses Irca Chococream Pistachio 5 kg.
- mixing time (dough, before adding butter)
- 20 min
- resting time (dough)
- 20 min
- resting temperature (dough)
- room temperature
- cooling temperature (laminated dough)
- 2-5 °C
- cooling time (laminated dough)
- 20 min
- cooling time (green dough)
- overnight
- coating holding temperature
- 32 °C
- lamination thickness
- 3 mm
- proofing temperature
- 26 °C
- proofing humidity
- 70 %
- proofing time
- 5-6 h
- baking temperature
- 170 °C
- baking time
- 25 min
Ingredients
Italian croissant dough
| Ingredient | Quantity |
|---|---|
| Dolce Forno Maestro | 3000 g |
| Water | 400 g |
| Milk 3.5% fat | 300 g |
| Eggs | 450 g |
| Salt | 30 g |
| Yeast | 120 g |
| Joypaste Vaniglia Madagascar/bourbon | 15 g |
| Unsalted butter 82% fat | 300 g |
Layering
| Ingredient | Quantity |
|---|---|
| Plate butter | 1000 g |
Green dough
| Ingredient | Quantity |
|---|---|
| Water | 640 g |
| Type 00 white flour | 1200 g |
| Unsalted butter 82% fat | 180 g |
| Food colourant | 5 g |
Crunchy coating
| Ingredient | Quantity |
|---|---|
| Chocosmart Cioccolato Bianco | 200 g |
| Chopped pistachios | 40 g |
| Ingredient | Quantity |
|---|---|
| Irca Chococream Pistachio 5 kgChococream Pistacchio |
Method
- Italian croissant dough
Use a double arm mixer.
- Italian croissant dough
Knead all the ingredients (except the butter) for about 20 minutes.
- Italian croissant dough
Add the butter and knead until a soft and smooth dough is obtained.
- Italian croissant dough
Let the dough rest for 20 minutes at room temperature.
- Italian croissant dough
Blast chill the dough at positive temperature.
- Layering
Laminate the dough with the plate butter, giving a single and a double fold.
- Layering
Cover the dough with plastic foil and refrigerate at 2-5°C for 20 min.
- Green dough
Combine everything together until a smooth dough is obtained.
- Green dough
Refrigerate overnight.
- Crunchy coating
Combine the ingredients and keep at 32°C.
Final composition: Add the green dough on top of the laminated dough.
Final composition: Laminate the dough to a thickness of 3 mm, then cut into 10x30 cm triangles and roll them to form croissants.
Final composition: Place the croissants to prove at a temperature of 26°C with humidity 70% for 5-6 hours.
Final composition: Bake at 170°C for 25 minutes.
Final composition: Once cold, fill and glaze.
Final composition: Decorate with CURVY LEAF GREEN, PEACH BLOSSOM DOBLA.
IRCA recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.