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I was inspired by the "Croissant Roll" of the great chef Philippe Conticini, this generously garnished New York croissant!
The Croissant Roll is filled with pistachio pastry cream, pistachio praline topping and crushed pistachios.
Recipe for 7 to 8 pieces.
Ingredients:
Croissant dough:
260 g T45 flour
260 g of T55 flour
60 g caster sugar
10 g of honey
10 g of salt
20 g fresh yeast or 10 g dry yeast
50 g unsalted butter
100 ml cold whole milk
160 ml cold water (with a tablespoon of white vinegar if conservation for later use)
240 g unsalted butter for rolling (at + 82% fat)
Pistachio paste (homemade):
200 g shelled and unsalted pistachios (100 g x2)
30 g caster sugar
4 tablespoons neutral oil (grapeseed, sunflower, etc.)
20 g icing sugar
1/2 teaspoon bitter almond flavour
Pistachio praline:
200 g unsalted green pistachios
100g sugar
2 pinches of fleur de sel
Pistachio pastry cream:
336 g semi-skimmed milk
60 g liquid cream
70 g caster sugar
80 g egg yolks (4 eggs)
40 g cornstarch
95 g unsalted butter
210 g pistachio paste (homemade)
Decor:
200 g chopped pistachios
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