Pistachio and Raspberry Roll

A recipe for viennoiserie filled with pistachio cream and raspberries.

Viennoiserie Bakery Raspberry
Pistachio and Raspberry Roll - photo1 | Debic


For 60 servings

Danish croissant dough

1 basic recipe of 3350 g

1 kg Debic Tourage Butter Croissant

Pistachio Filling

300 ml Debic Cream 40%

775 g milk

240 g Egg yolk

180 g Sugar

75 g Corn starch

150 g Pistachio paste


Danish croissant dough

Give 3 single turns.

Store in fridge for 2 hours.

Pistachio Filling

Prepare a crème patissière, pour into silicon moulds and store in the freezer.


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

Fermenting time: 50 minutes, 27°C, 80% humidity

Just before baking, place in the pistachio filling in each piece of dough.

Oven: 220°C for 16 -17 minutes.

Finishing touch

Decorate with icing sugar, raspberry jelly and a fresh raspberry.

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