650 g T45 32.5 g Caster Sugar 13 g Salt 100 g Debic Butter 205 g Water 100 g Pistachio Paste 500 g Debic Butter Sheet 82%
Pistachio Butter Sheet
440 g DEBIC Butter Sheet 60 g Pistachio Paste
Pistachio Coating
100 g Valrhona Opalys 33% 75 g Pistachio Paste
Preparation
Pistachio Pate Feuilletee
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
Pistachio Butter Sheet
Mix well the pomade butter and pistachio paste together in a mixing bowl with a paddle attachment.
Pistachio Coating
Mix well the melted couverture and pistachio paste together.
