Pistachio Morning Roll

Recipe

Products

Nut Flours - Pistachio Flour - 25# carton

For the Danish

ingredients

preparation

391g

Butter #1
254g

Whole milk
9g

Dry Yeast
166g

bread flour
127g

whole eggs
58g

Butter #2
7g

sea salt
44g

sugar
488g

bread flour

Shape butter #1 into a 10 x 10 inch.
Mix all the ingredients for 10 minutes.
Let the dough rise 30 minutes at 75° F and keep overnight in the fridge.
Add butter #2 and give a double and single turn. Let rest for 1 hour.
Roll out the dough at 2.5 mm
Cut some stripes 3 cm x 27 cm (55 grams), brush some water and roll the stripes.
Put them in panettone mold and proof them for 2 hours.
Bake at 360° F. Let cool.

For the Filling

ingredients	preparation
125g pastry cream 40g Nut Flours - Pistachio Flour - 25# carton 10g Almond Orgeat Syrup 1drop(s) Almond extract	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.

For the Coating

ingredients	preparation
711g Cacao Barry White Chocolate Zéphyr™ 34% (CHW-N34ZEPH-126) 53g grape seed oil 19g dry butter 0.8g green coloring	Melt the chocolate at 86° F. Add oil and butter into chocolate and mix well. Add coloring and hand blend until homogeneous. Pour in a bowl and use at 86° F.

For the Garnish

For the Procedure

Dip danish halfway in coating.
Add granulated pistachios.
Remove the excess by dragging on parchment paper.
Let set and serve.

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