Croissant

Combine the flour, dry yeast, inverted sugar, salt, butter, cold water, and egg in a mixing bowl. Knead the ingredients together until the dough becomes smooth and elastic.

Place the dough in a proofer and let it rest for 1 hour. After proofing, gently degas the dough to remove large air bubbles, wrap it tightly, and rest it in the freezer overnight (or blast freeze for 1 hour before using).

Take the chilled dough out and laminate it with your roll-in butter, executing one double fold followed by one single fold to create the layers.

Rest the laminated dough in a blast chiller for 1 hour. Once chilled, roll it out and shape it into croissants.

Bake at 160°C for 10 to 15 minutes until puffing up and golden brown.

Combine sugar, egg, corn flour and half of the milk in a bowl until smooth and completely combined.

Boil the remaining milk and cream in saucepan. Slowly pour the hot milk into your egg mixture to temper it, then pour everything back into the saucepan. Cook over medium heat, stirring constantly, until it reaches 82°C and thickens.

Remove from the heat, add in the pistachio paste, and mix well until fully incorporated.

Cool down the mixture to 35°C, add butter and blend till smooth.

Whip the cream to stiff peak state, gently fold in the Pistachio Pastry Cream.

Combine the sugar, egg, corn flour, and half of the milk until smooth.

Boil the remaining milk and cream in saucepan. Slowly pour the hot milk into your egg mixture to temper it, then pour everything back into the saucepan. Cook over medium heat, stirring constantly, until it reaches 82°C and thickens.

Remove from the heat, add in the raspberry reduction, and mix well until fully incorporated.

Cool down the mixture to 35°C, add butter and blend till smooth.

Whip the cream to stiff peak state, gently fold in the Raspberry Pastry Cream.

Combine the sugar, egg, corn flour, and half of the milk until smooth.

Boil the remaining milk and cream in saucepan. Slowly pour the hot milk into your egg mixture to temper it, then pour everything back into the saucepan. Cook over medium heat, stirring constantly, until it reaches 82°C and thickens.

Remove from the heat, add in the melted dark chocolate, and mix well until fully incorporated.

Cool down the mixture to 35°C, add butter and blend till smooth.

Whip the cream to stiff peak state, gently fold in the Chocolate Pastry Cream.