Home Recipes Pistachio and raspberry roll

Pistachio and raspberry roll

A recipe for viennoiserie filled with pistachio cream and raspberries.

Dairy

Pistachio and Raspberry Roll - photo1 | Debic

Debic Culinary Team

Debic

Ingredients

For 60 servings

Croissant dough

1 kg Debic Croissant butter

3350 g preferment (basic recipe)

Pistachio filling

300 ml Debic Cream 40%

775 ml Full-fat milk

240 g Egg yolk

180 g Sugar

75 g Corn starch

150 g Pistachio paste

Decoration

icing sugar

raspberry jelly

fresh raspberry

Debic products used

Croissant Butter 5x2KG

Cream 40% 2L

Preparation

Croissant dough

Place the croissant butter on the pre-dough.

Give it three single turns and let it rest for 2 hours in the fridge.

Pistachio filling

Heat the Debic Cream 40%, milk, egg yolk, sugar and pistachio paste to make a crème pâtissière.

Pour this mixture into the silicone moulds and store in the refrigerator.

Assembly

Roll out the pieces of dough to 4 mm thick and cut into squares (8 cm x 8 cm).

Rising time: +/- 50 minutes, 27degreesC, 80% humidity.

Just before baking, add a layer of pistachio filling to each of the dough squares and then fold over.

Make sure the edges of the dough are sealed properly.

Bake at 220degreesC for 16 - 17 minutes.

Finishing touch

Garnish with icing sugar, raspberry jelly and fresh raspberry.

Dairy

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