Pistachio and Raspberry Roll

A recipe for viennoiserie filled with pistachio cream and raspberries.

Viennoiserie Lunch Brunch
Pistachio and Raspberry Roll - photo1 | Debic

Ingredients

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

Preparation

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.

Garnish with icing sugar, raspberry jelly and fresh raspberry.

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