2 Feb 2023
Ingredients
Dough ingredients
Filling
Crème mousseline pistache
Syrup
Bicolor
Green: Take out 425 g of dough 2 min before the end and mix with 2 g of green colorant, diluted with a couple drops of water.
Working Method
Mixing
Make up
Before baking
Baking
After baking Glaze with syrup
Glaze with syrup and sprinkle with pistachio chunks. Cut in half, pipe some praliné pistache croquant at the bottom, then pipe the crème mousseline on top before closing the croissant.
Did you know...
In 1910, patissier Louis Durand of Maisons Laffitte created a gâteau to celebrate the famous Paris-Brest cycle race and gave it the same name. Some 110 years later, we have been inspired to take the French touch a step further and created a creamy-filled croissant with pistachios. Source: https://www.paris-brest.fr/historique.html
