Pistachio rolls

Wondering what to have for breakfast ? Try these awesome pistachio rolls. Although it might take some time to get ready, these pistachio rolls are totally worth your while.
Made with a croissant dough that's filled with a pistachio cream, shredded pistachios and grated chocolate, these pistachio rolls are chewy from the inside and crunchy on the outside !
Ingredients
The Dough
250 g flour (2 cups)
10 g fresh yeast (1 tbsp)
5 g salt (3/4 tbsp)
30 g sugar (2 1/2 tbsp)
10 g honey (1 tbsp)
50 g butter (1/4 cup)
120 g milk (1/2 cup)
150 g butter (3/4 cup)
Pistachio cream
30 g soft butter (2 tbsp)
15g sugar (1 tbsp)
30 g almond powder (1/2 cup)
30 g shredded pistachios (1/4 cup)
30 g egg (1/2 a beaten egg)
Sugar syrup
25 g water (2 tbsp)
40 g sugar (1/4 cup)
How To
Start by mixing the ingredients together in a stand mixer bowl: flour, yeast, salt, sugar, honey, butter and milk.
Knead for approximately 15 minutes. Check that the dough is transparent when stretched out.
Cover with cling wrap and let cool in the fridge overnight.
The next day, prepare the butter into a square using some parchment paper.
Cover the butter square with the dough. The dough needs to be stretched so it is twice as large as the butter and until it has the same width.
Spred the dough out until it's three times as long as it is large.
Make a book fold turn: fold a small portion of the dough then the remaining part then fold again in the middle.
Cover with cling wrap and let rest in the fridge for 30 min.
Spread the dough out until it's three times as long as it is large.
Make a single turn: fold a third of the dough, then the other third on top of it.
Cover with cling wrap and let rest in the fridge for 30 min.
Spread the dough until it's 3 mm thick.
Pistachio cream
Mix the soft butter with the sugar until homogenous.
Add in the egg and almond powder and mix.
Add in the shredded pistachios and mix.
Cover with cling wrap and set at room temperature until assembly
Assembly
Spread the cream over the dough. Sprinkle some pistachios and chocolate
Roll the dough then let rest in the fridge for at least 30 min.
Cut 3 cm wide rolls, apply egg was on the edges and let rise for 1h30 min
Bake the rolls at 180 ° C (360 F) for 20 min.
Decoration
Mix the sugar and water in a pot and bring to a boil.
Spread over the rolls using a pastry brush.
Sprinkle some pistachios and chocolate on top of the rolls.
