Pistachio Croissant

ingredients	preparation
208g cold water 15g Dry Yeast 61g sugar 18g sea salt 270g milk 103g brown butter 845g bread flour As neededg green coloring 410g Butter for Book	Mix all the ingredients in a bowl. Mix 5 minutes in first speed and 5 minutes in second speed. Shape in a ball and let rest at room temperature for 30 minutes. Place the dough in the freezer for 2 hours and put in the cooler overnight. Pull out 230 grams of dough and set aside. Mix that amount with green colorant until desired color is reached. Place both doughs in the freezer for 2 hours and then put in the cooler overnight. The following day, roll out the doughs at 10" x 16". Place the butter inside and fold. Give a double turn, put the dough in the freezer for 15 minutes and then 15 minutes in the cooler. Give a single turn, put the dough in the freezer for 15 minutes and then 15 minutes in the cooler. Roll out the dough to a width of 36 cm and a thickness of 2.5 mm. Proof them for approximately 2 hours. Bake at 360O F until golden brown.

ingredients

preparation

Mix all the ingredients in a bowl.
Mix 5 minutes in first speed and 5 minutes in second speed.
Shape in a ball and let rest at room temperature for 30 minutes.
Place the dough in the freezer for 2 hours and put in the cooler overnight.
Pull out 230 grams of dough and set aside. Mix that amount with green colorant until desired color is reached.
Place both doughs in the freezer for 2 hours and then put in the cooler overnight.
The following day, roll out the doughs at 10" x 16". Place the butter inside and fold.
Give a double turn, put the dough in the freezer for 15 minutes and then 15 minutes in the cooler.
Give a single turn, put the dough in the freezer for 15 minutes and then 15 minutes in the cooler.
Roll out the dough to a width of 36 cm and a thickness of 2.5 mm.
Proof them for approximately 2 hours.
Bake at 360O F until golden brown.

ingredients	preparation
125g pastry cream 40g American Almond Pistachio Flour 10g Almond Orgeat Syrup 1drop(s) Almond Extract 40g Nut Flours - Pistachio Flour - 5# carton	Mix everything together until smooth. Put filling into a piping bags. When danish cools, pipe inside danish from from bottom (approximately 20-25 grams). Let cool in freezer for 5 minutes.

Recipe