Baker-Pastry Chef

The pistachio-filled

An original recipe from Rony Parijs
Recipe calculated for 55 pieces
4 completion stages

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Corman products used for this recipe

Dairy butter 82% fat - Block

Sculpture 30.2% fat

Prepare a pastry cream: bring the milk and sugar (1) to the boil. Combine the sugar (2), la corn flour and egg yolks and pour over the boiling milk mixture.
Boil for 1 – 2 minutes.
Stir the butter, cut into cubes, the gelatine mass and pistachio paste in to the still-warm custard.
Stir well to combine then blend with a hand blender for 1 minute.
Cover the surface with plastic wrap and let cool in the refrigerator to bring the temperature down to 32°C.
Stir the pastry cream until smooth and add the Sculpture.
Stir with a rubber spatula to obtain a smooth mixture.

500 g milk 50 g sugar (1) 50 g sugar (2) 75 g egg yolks 50 g Corn flour 50 g 100 g 100% pure pistachio paste 50 g Dairy butter 82% fat – Block 175 g Sculpture 30.2% fat

Melt the chocolate to 45°C, add the oil and the colouring.
Combine well and blend for 90 seconds with a hand mixer. Let cool to 27°C.

500 g white chocolate 50 g grape seed oil QS fat-soluble green food colouring

Fill the croissants through the bottom with the pistachio filling (50 g).
Decorate the croissants with the coloured white chocolate and the chopped pistachios.

The pistachio-filled

Pistachio filling

Coloured white chocolate glaze

Finishing touches

Assembly

The pistachio-filled

Pistachio filling

Coloured white chocolate glaze

Finishing touches

Assembly

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