Cream Cone Croissant

Mix the dough 1st speed for 13-15mins. 

Wrap and proof in room temperature for 1 hour.  

Transfer to chiller overnight.

The next day, degas the dough and lock in the butter sheet.

Apply one double fold and one single fold.

Rest the dough in the chiller for 2 hours, then store it in the freezer. 

Warm the milk. In a separate bowl, whisk together the sugar, egg yolks, and corn starch to form a smooth paste.

In another small bowl, mix the remaining sugar with the NH pectin.

Cook the mixture as you would a classic pastry cream, whisking continuously until it thickens and reaches a smooth, glossy texture.

Add the sugar–pectin mixture and bring it back to a boil to activate the pectin.

Cool the mixture to approximately 35°C, then blend in the butter and pistachio paste to create a stable emulsion. 

Whisk the cream to firm peaks, ensuring it remains smooth.

Gently fold the whipped cream into the pistachio pastry cream until fully homogenized, keeping the mixture light.

Transfer the Chantilly into a piping bag and fill the croissants. 

Split the vanilla pod and scrape out the seeds. Add both the seeds and pod into the milk, and bring to a boil

In a separate bowl, whisk together the sugar, egg yolks, and custard powder until smooth.

Temper the yolk mixture by gradually adding the boiling milk while whisking constantly.

Return the mixture to the pot and cook over medium heat, whisking until it thickens into a glossy pastry cream.

 Remove from heat, discard the vanilla pod, and cool the pastry cream to 35–38°C.

Add the butter and blend to form a smooth, stable emulsion.

Cover with film (touching the surface) and chill until ready to use. 

Whip the cream to firm peaks.

Loosen the chilled pastry cream by whisking until smooth.

Gently fold the whipped cream into the pastry cream until fully combined.

Use immediately for piping or filling.