Croissants

Procedure

Roll out the Milkaut Profesional Butter (1) at room temperature to form a sheet. Keep in a freezer or a refrigerator.

Combine the rest of the ingredients to form a smooth and elastic dough. Let it rest overnight at 4 °C.

FILLINGS

PISTACHIO DIPLOMAT

Whip the Milkaut Profesional Cream 44% until soft peaks form and add to a whipped pastry cream.

DULCE DE LECHE GANACHE 

Melt the chocolate with the Milkaut Profesional Butter, incorporate the Milkaut Profesional Dulce de Leche for Bakery until smooth. Keep at 4 °C. Whip before using.

ASSEMBLY

Roll out the dough and lay the butter sheet in the middle, fold the sides of the dough to encase it. Do 1 single fold and 1 double fold, resting in the refrigerator 2 hours between each one. 

Roll out the dough and cut out triangles 8 x 35 cm. Roll up the croissants, brush with egg wash and take to a refrigerator for 2 hours. Let the croissants proof until doubled the size and bake at 180 °C for 20 minutes. 

Pistachio filling: fill the croissant with de pistachio diplomat and praliné, decorate with praliné “strings” and chopped pistachios.

Dulce de leche ganache filling: cut an almond croissant in half and pipe the dulce de leche ganache.