V. Palmier

Kneading: Mix all ingredients together except water and pistachio paste at speed 1 until sandy texture. Incorporate in water and pistachio paste until a dough in obtained.

Bulk fermentation: Keep overnight in the chiller.

Folding: 3,3,3,3,3,3

Final Shape: 2cm x 115cm x 3.5mm 

Baking: 160˚C

Mix well the pomade butter and pistachio paste together in a mixing bowl with a paddle attachment.

Mix well the melted couverture and pistachio paste together.