By Steve Thiery
Ingredients
Croissant Dough
- Flour T55 VIRON 1000
- Mineral Water 420
- Whole egg 50
- Sea salt 18
- White Sugar 130
- Fresh Yeast 40
- Candia Professional Signature Gourmet Butter 100
- old Dough 200
- Candia Professional Extra Puff Pastry Butter 500
Creme Glacee Pistache
- Full Milk 1750
- glucose powder 167
- Milk Powder 100
- White Sugar 350
- Trimoline 100
- Candia Cream 35% 500
- Yolk eggs 233
- Pistachio Paste 267
- Cremodan 15
- Stab 2000 23
Caramelised Pistachio
- Caramelised Pistachio 500
- White Sugar 200
- Water 50
- Sea Salt 2
Croissant Dough
🥐 Process – Croissant
Mixing: 5 min speed 1 + 7 min speed 2 → smooth dough (final temperature 22–24°C)
Dividing / bulk fermentation
Dough 1950 g / butter 500 g
Rest 45 min at room temperature, covered with cling film touching the surface
Roll out the dough, then freeze
Dough in 40×60 cm → freezer 24 h
Prepare the butter as a 40×30 cm sheet
Thaw the dough in the fridge
Enclose the butter
Laminating: 1 double turn + 1 single turn
Rest in the freezer 2 h
Roll out to 3 mm
Poofing at 27*C during 1h30 and 70% humidity
Cooking at 170*C during 20Min
Creme Glacee Pistache
🍦 PROCESS – PISTACHIO ICE CREAM
Dry-mix the caster sugar, milk powder, atomised glucose, Cremodan and Star 2000.
Heat the milk and the cream.
Add the dry mix, then the trimoline.
Stir in the egg yolks.
Pasteurise at 82–84°C.
Blend thoroughly.
Add the pistachio paste.
Cool quickly, then leave to mature for 4 to 6 hours at 4°C.
Blend again if needed, then churn.
Caramelised Pistachio
🟢 PROCESS – CARAMELISED PISTACHIOS
Bring the water and sugar to the boil to obtain a syrup.
Add the pistachios and stir constantly.
The sugar will sand, then recrystallise around the pistachios.
Continue cooking until they caramelise gradually.
Add a pinch of fleur de sel.
Turn out immediately onto a silicone mat or baking paper.
Leave to cool, then separate the pistachios.
Assembly
🥐🍦 ASSEMBLY – SIGNATURE ICED CROISSANT
Cut the croissant, keeping a wide, even base, then open the top slightly to create a lid.
Place the croissant in a cone or cup holder for stability.
Pipe a thin layer of seedless raspberry jam inside.
Fill straight away with vanilla ice cream from the soft-serve machine, forming a generous, even spiral.
Close carefully with the top of the croissant, setting it slightly at an angle for a signature look.
Serve immediately.
The Chef's Signature Touch
💡 Chef’s tip
Use a slightly warmed croissant to heighten the hot/cold contrast and bring out the lamination
