Recipe Pistachio Puffy Bun
To make this dish
Ingredient list
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Croissant dough835 g plain flour (T55, approximately 11% protein)
835 g strong flour (T45, approximately 14% protein)
30 g salt
200 g sugar
65 g fresh yeast
165 g Lescure Unsalted 250g butter Roll 82% fat
860 g milk
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Green croissant dough213 g plain flour (T55, approximately 11% protein)
213 g strong flour (T45, approximately 14% protein)
7 g salt
37 g sugar
15 g fresh yeast
41 g Lescure Unsalted 250g butter Roll 82% fat
223 g milk
0.59 g Water-soluble apple green colouring
0.148 g Water-soluble pistachio green colouring
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Pistachio pastry cream1478 g Cream Cheese pastry cream
74 g pistachio paste (coloured)
148 g pure pistachio paste (100%)
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Cream cheese pastry cream1037 g milk
259 g egg yolks
207 g sugar
62 g plain flour (T55, approximately 11% protein)
62 g Pastry cream powder
135 g cream cheese
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Pistachio Puffy Bun finishing touchesSQ maple syrup
SQ pistachios in grain
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Shaping and baking1000 g Unsalted 1kg butter Sheet 84% fat
Lescure Unsalted 250g butter Roll 82% fat
Unsalted 1kg butter Sheet 84% fat
The recipe, step by step
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01
Croissant dough
Dissolve the yeast in the cold milk. Combine the two types of flour, salt, sugar, butter cut into pieces and the milk/yeast mixture on speed 1 of the stand mixer for 5 minutes. Increase speed to 2 and knead for 8 minutes. Shape into a ball and let rise for 1 hour. Punch down, roll out into a rectangle and refrigerate overnight.
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02
Green croissant dough
Dissolve the yeast in the cold milk. Combine the two types of flour, salt, sugar, the butter cut into pieces, the colouring and the milk/yeast mixture on speed 1 of the stand mixer for 5 minutes. Increase speed to 2 and knead for 8 minutes. Shape into a ball and let rise for 1 hour. Punch down, roll out into a rectangle and refrigerate overnight.
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03
Pistachio pastry cream
Stir the cream cheese pastry cream until smooth, add the coloured pistachio paste and the pure pistachio paste.
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04
Cream cheese pastry cream
Prepare a traditional pastry cream. When cooked, add the cream cheese.
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05
Pistachio Puffy Bun finishing touches
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06
Shaping and baking
Enclose the butter sheet in the dough and give it 1 single turn. Lay 700 g of rolled-out green dough on top of the dough parcel. Perform 2 single turns, letting the dough rest in the refrigerator in between turns.
Roll the dough parcel out to a width of 39 cm and a thickness of 2 cm. Cut into strips 5 mm wide (be careful to cut in the same direction as the dough was rolled out). Place the strips on top of the dough parcel also in the same direction in which the dough was rolled out (horizontally). Roll out to a thickness of 6 mm and cut into strips 15 cm (vertically) then cut into rectangles that are 5 cm wide (horizontally) (70 g). Make two lengthwise incisions (leaving 1 cm on one of the short sides) then braid. Roll the braid around itself then press to seal. Let rise in the moulds for 2 hours at 26°C (70% humidity). Let sit at room temperature (20°C) for 10 minutes.
Preheat the convection oven to 190°C, turn down to 170°C and bake the buns for 12 minutes then at 165°C for approximately 4 minutes (ensure that the green dough does not darken too much).
Remove from the oven and glaze with maple syrup. Sprinkle with the chopped pistachios. Let cool. Fill with 30 g of pistachio pastry cream.
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