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Immersive Black Pistachio Croissant
1. Prepare the Dough: Mix all the dough ingredients and knead until a thin film forms when stretched. Let it rise at 28°C for 15-20 minutes. Roll the dough into a sheet and freeze for 30 minutes.
2. Prepare the Butter: Roll out the butter into thin slices and refrigerate. Warm slightly before use.
3. Laminate the Dough: Roll out the dough, wrap it with the butter, fold it once in quarters and once in thirds, then freeze for 30 minutes.
4. Shape the Croissants: Roll the dough to a width of 30cm and a thickness of 4-5mm. Cut into isosceles triangles with a base of 10cm and a height of 30cm. Roll the triangles slightly longer, adjust to 4mm thick, and then roll up to shape.
5. Fermentation: Let the shaped croissants ferment at 28°C for 1.5-2 hours until they feel light and airy.
6. Bake: Brush with egg wash and bake at 190°C for about 20 minutes.
7. Add the Filling: Once the croissants are out of the oven and cooled, fill them with the pistachio cream cheese.
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