Home Recipes Pistachio Kunafa

Pistachio Kunafa

Made by Chef Loi Ming Ai

Cakes and tarts Viennoiserie

Pistachio Kunafa

Ingredients

For 28 servings

Croissant Dough

800 g T45

200 g T65

16 g dry yeast

100 g sugar

15 g inverted sugar

20 g salt

80 g Debic Butter

400 g water

50 g whole egg

563 g Debic Butter 82%

Pistachio Cheese Mousseline

341 g Dutch Lady Milk

61 g Debic Stand & Overrun (1)

1 nos norohy vanilla pod

4 g ingredium pectin nhx

69 g caster sugar

2 g sea salt

38 g custard powder

82 g egg yolk

136 g pistachio praline

41 g pistachio paste 100%

187 g Debic Cream Cheese

239 g Debic Stand & Overrun (2)

1 drops almond bitter

Pistachio Kunafa

100 g kunafa

20 g butter

80 g pistachio paste 100%

Preparation

Croissant Dough

Mixing Method: Mix all ingredients together in a mixing bowl, except dry yeast, mix at speed 1 with hook attachment for 30 seconds, add in dry yeast, continue to mix until gluten fully developed and the dough has reaches 24˚C.

Bulk Fermentation: 30 minutes at room temperature (26˚C), place in the freezer bring the temperature down to 4˚C then transfer to the chiller for 12-15 hours.

Lamination: 3, 4, 3

Divide: 9 cm x 20 cm

Final Proof: Temperature: 28˚C, Humidity: 70, Time: 2 hours

Yields: 28 portions ; Temperature: 160˚C ; Time: 17 minutes ; Vent: Out (fan 4) ; Thickness: 3.5 mm

Pistachio Cheese Mousseline

Mix pectin and caster sugar together in a bowl. Cook a crème patisserie with milk, whipping cream (1), vanilla bean, pectin mixture, sea salt, custard powder and egg yolks in a saucepan. Mix in pistachio praline and pistachio paste. Cool down the mixture to 40˚C, then emulsify with cream cheese. Preserve overnight in the chiller. Paddle the pistachio mousseline in a mixing bowl until fluffy, then fold in whipped cream (2).

Pistachio Kunafa

Mix kunafa with melted butter in a bowl. Bake at 140˚C for 25 minutes. Cool down the baked kunafa then fold in pistachio 100%.

Temperature: 140˚C ; Time: 25 minutes ; Vent: Out (fan 4)

Assembly

Temperature of the dough at 0˚C, roll out the butter into 30 cm x30 cm / 30 cm x 40 cm and the dough into 30 cm x 60 cm / 30 cm x 40 cm. Do a traditional lock with 1 double fold (roll out the dough to No.8 / No.8), and 1 more double fold (roll out the dough to No.5 / No.6). Roll the width of the dough to 49 cm / 49 cm, then rest the dough in the freezer for 30 minutes. Roll the length of the dough into No.12 / No.12. Rest the dough in the freezer for 30 minutes. Slice the dough into 5 mm on one side of the dough and place on the surface, roll the width to 39 cm / 39 cm. Rest the dough in the freezer for another 30 minutes, roll the length of the dough into 60 cm / 120 cm. Rest the dough in the freezer for 30 minutes, roll the dough into 4 mm. Rest again the dough in the freezer for 30 minutes, then roll the dough into 3.5 mm. Rest the dough in freezer for 15 minutes before divide.

Recipe tags Cakes and tarts Viennoiserie

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