Complete guide on how to make best bicolor croissant/ pistachio bicolor croissant.

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2 жыл бұрын

Hi guys i made this video for you to further understand the process on how to make the best quality bicolor croissant in the bakery shop.
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Pistachio dough recipe.
300g croissant dough
5ml natural green food color (brand I used sosa)
5ml water
5g pistachio paste.
Pistachio filling.
250g pastry cream
40g melted white chocolate
15g strong pistachio paste
A drop of green natural food color.
Method : Melt the chocolate using double boiler or just melt in the microwave .
In a bowl combined all ingredients and mix using wire whisk till properly incorporated.
Transfer to piping bag attached with cream piping
nozzle refrigerate till needed.
Please note: Natural food coloring is optional you can also use regular food coloring instead.
For croissant recipe please click👇
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Пікірлер: 75

@marcellalee1999 2 жыл бұрын

Amazing !!! 👍

@dodongallado3118 2 жыл бұрын

Thank you for sharing this wow amazing!

@macklim 2 жыл бұрын

Welcome thank you for watching

@iamdawn3518 2 жыл бұрын

Wow! Perfect...thanks for sharing

@macklim 2 жыл бұрын

Your welcome 😍

@macjalimao9011 2 жыл бұрын

Hope to find my purpose to follow my passion! haha thanks for sharing this video.

@macklim 2 жыл бұрын

Your welcome 😂

@sandraromero521 2 жыл бұрын

Beautiful beautiful croissant!!! 😍😍

@macklim 2 жыл бұрын

Thank you

@YashSharma-hv3cp 2 жыл бұрын

THANK YOU SO MUCH FOR SHARING THIS VIDEO HERE❤️

@macklim 2 жыл бұрын

Your welcome

@MiKa-bz2xg 2 жыл бұрын

Absolutely Brilliant Perfect 👌 as always. Thank you very much Chef Lim You're the Best 👑

@macklim 2 жыл бұрын

@Mi ka thank you so much for watching and your support! God bless!

@unicejardin9331 2 жыл бұрын

Great job thank you!

@macklim 2 жыл бұрын

Thank you

@dizzynpl4833 2 жыл бұрын

Lot of respect on him.he sharing his experience knowledge in this beautiful art.one of the best channel if you really willing to learn an gain knowledge on lamination art🙏🙏🙏🙏thank you chef

@macklim 2 жыл бұрын

Thank you!

@Kiioo513 Жыл бұрын

Nice😊

@macklim Жыл бұрын

Thanks 😊

@javeriyamazhar7378 2 жыл бұрын

Always a fan of or work!!! 😀

@macklim 2 жыл бұрын

Thank you!

@junjun9833 2 жыл бұрын

Excellent work chef!

@macklim 2 жыл бұрын

Thank you for watching

@user-sm3hq1bf5t 2 жыл бұрын

Wow ! Thank you~🥐🥐🥐

@macklim 2 жыл бұрын

Hi your welcome! thank you for watching!

@WL1006 2 жыл бұрын

Nice thanks you

@macklim 2 жыл бұрын

Your welcome thank you for watching!

@rutasc Жыл бұрын

Hello. thank you for video! you are very talented! do you have a recipe/guide for pastry cream and can share with me?

@macklim Жыл бұрын

Hi thank you for asking i will make a video for sure and share the recipe.

@69cbakery 2 жыл бұрын

My guy, these are amazing croissants as always! Thanks for your advice last time for me to do more folds. That really opened up the crumb. But now I ran into a new problem. The tip of the triangle always breaks during baking, even though I roll very loosely during shaping and tuck the tip under. Maybe not enough moisture causing crust to form too early?

@macklim 2 жыл бұрын

@Michael Dai yes check your proofer humidity and temperature. The ideal temperature and humidity for croissants is 26-27degree Celsius with 70-75 percent humidity. If you follow this and still breaks during proofing and baking add more 2 mins. while mixing the dough to increase elasticity and gluten development.

@rainelorien Жыл бұрын

Thank you for the lovely video. May I know can I use same temperature setting for unox / fan convection oven?

@macklim Жыл бұрын

Hi Raine mostly preheat you oven at 180c Then turn down into 170•c 18-20mins Pan 3.

@macklim Жыл бұрын

But think that always depends on your oven performance.

@rainelorien Жыл бұрын

Thank you so much 😊 will giv it a try 😊 do u set humidity / steam ?

@macklim Жыл бұрын

If you want a flaky croissant then set 10-15% for a couple of mins. From the beginning.

@annie9489 2 жыл бұрын

chef! Exited to see you back! What is the glaze you use to brush the croissant? just Syrup?

@macklim 2 жыл бұрын

Thank you!

@macklim 2 жыл бұрын

I used avocado oil as glazed, and the aroma and taste was really amazing. But you can use also regular sugar syrup.

@annie9489 2 жыл бұрын

@@macklim never heard about! But will definitely try. It comes in spray bottle here in US so it’s easier and less time consuming to do that haha!

@thalliah Жыл бұрын

Chef, when you cut the dough in half( 1:54) Did you put it on top of each other? Then put it in roll then the pistachio dough on top ? I didn’t get that part.

@macklim Жыл бұрын

@thalliah nope before sheeting the final dough you have to put it on top. For further understanding please watch my other videos. kzfaq.info/get/bejne/r7l2iKuWzai7mXk.html

@ssmm6811 Жыл бұрын

Thank you for the most wonderful recipe. You mentioned that the amount of green dough is 300 grams, but you did not mention the amount or weight of the regular dough, and for any amount of croissant dough. How can I determine the appropriate amount for the colored dough, is there a certain percentage? Another question isn't it 160 degrees Celsius low for croissants? Or do I have to heat the oven to a temperature 200 or 190 and as soon as I put the pastries, I lower the temperature to 160?

@macklim Жыл бұрын

2kg laminated dough with 300 colored dough

@jimmyhuynh7563 6 ай бұрын

amazing chef! I have one question though, how did you put the cream inside the croissant?

@macklim 6 ай бұрын

Hi I piped it from the bottom using long piping tips.

@jimmyhuynh7563 6 ай бұрын

Thank you so much. You are a huge inspiration!

@jimmyhuynh7563 6 ай бұрын

hi chef, one more question. at :25 second into the video, the inside layers are green. But I didn't see any other green layers except for the top band that you laminated on top. I'm just curious how did it turn green. Thank you!@@macklim

@macklim 6 ай бұрын

@jimmyhuynh7563 hi sorry for the late answer. Yes the color should be on the top only, but when you shaped it , the color will will distribute from outside and inside. Its create beautiful honeycomb color.

@Georgisima 5 ай бұрын

Hei, after you fill up the croissant with cream are you put them in the fridge?

@macklim 5 ай бұрын

Yes you can , or in showcase display with 18-20cm temperature for up to 3hrs.

@leilaan9344 Жыл бұрын

What is pit on top to make them shiny?

@macklim Жыл бұрын

Just use a sugar syrup

@YashSharma-hv3cp 2 жыл бұрын

Please share the recipe for palmiers

@macklim 2 жыл бұрын

@yash sharma sure please stay tuned.

@TechTails Жыл бұрын

Hi Mack - I made these today but I dont get the color to be greenish on the inside. Was the detempre colored also? Really confused how yours shows green cross section...mine is not that way. Its more white with thin layer of green dough. Is possible your color is staining the rest of the dough?

@macklim Жыл бұрын

Hi you might need to increase little bit color to your colored dough in order to give you a nice green color. As i mentioned to my video I am using Sosa green natural food coloring. But this is a optional you can also use a normal food coloring. But you have to try more to get which brand of food coloring is good for you. As some food coloring burn so fast inside the oven and will not give you a good outer appearance.

@TechTails Жыл бұрын

@@macklim hi sorry to clarify - the inside isn't green...there are color layers but the rest of croissant is whitish..aka the detempre is not colored like this video by the end. I see color on outside and inside fine but it looks like pattern..not widespread color through whole croissant

@macklim Жыл бұрын

@@TechTails please send me the picture @macariolim on IG.

@orenmeir8706 Жыл бұрын

@@macklim Hi Mack. Thank you for sharing your knowledge. What is the ratio between the croissant dough and the pistachio dough (If I use 450g of croissant dough for 6 pieces of croissant, what should be the weight of the croissant dough that I will use for the pistachio dough?). You mentioned 300g. Is it for 450g of the croissant dough or for more? Sosa green colorant - I see that they have only “mint natural green colorant in powder” - is this what you use? What is the baking temperature and time? Thank you very much in advance. Meir

@macklim Жыл бұрын

For 450g you will need just 75g of colored dough. Nope I’m using not powder but you can have a try the powder . Baking temp 160c for 20-22 mins. Oven should be preheated before you put in .

@TechTails 2 жыл бұрын

What is the glaze after baking???

@macklim 2 жыл бұрын

You can use mirror glazed bought from market or just sugar syrup.

@TechTails 2 жыл бұрын

@@macklim do you have a brand of glaze you can recommend plz?

@macklim 2 жыл бұрын

Sure why not! Miroir neutre cold glaze from puratos.

@Alex-sm9yy 2 жыл бұрын

Did u give any egg wash before baking and wht did u apply for final glazing after baking..

@macklim 2 жыл бұрын

@Alex for any colored croissant theres no need to egg wash them. Once you do egg wash it will burn so quickly and the color turn nothing. I use avocado oil as glazed the smell and taste more wonderful.