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.

---