RECIPES

PISTACHIO DANISH

INGREDIENTS

DANISH

1176g

Tower Brand Flour

20g

Salt

130g

Sugar

24g

Instant Dry Yeast Gold

12g

BBJ

400g

Milk

55g

Water

60g

Butter (Soft)

4

Whole Egg (190 - 210g)

 

PISTACHIO CREAM

150g

Whole Egg

150g

Almond Powder

150g

Icing Sugar

150g

Butter

100g

Cake Flour

140g

Pure Pate Pistachio

 

PISTACHIO FONDANT

MIX A 

1000g

Sugar

250g

Glucose

300g

Water

 

MIX B

100g

Water

100g

Sugar

 

MIX C

55g

Mix B

100g

Sevarome

 

MIX D

30g

Mix A

155g

Mix B

PROCEDURE

DANISH
 

Mixing Method

A. Mix Instant Dry Yeast & Water

B. Mix Tower Brand Flour + Salt + Sugar + BBJ + Milk + Whole Egg Low speed

C. Mix A + B

D. Add Butter until combine

E. Up 15-18°C, rest 1 hour in ambient temp

F. Keep in chiller overnight

 

Lamination Method

G. Single fold x 2 with 1000g of Butter. Rest in freezer 30min


H. Single fold x 1. Rest in freezer 30min

I. Roll until 2.5mm. Rest until it becomes hard

J. Cut


Baking Method


K. Keep in 30°C proofer

L. Bake in convection oven 175°C-185°C for 15-20min

 

PISTACHIO DANISH

 

Method for Pistachio Fondant

A. Sugar + Glucose + Water. Boil together until 115°C. Mix well on marble table until cool.

B. Water + Sugar. Boil until 20% loss

C. Mix B + Pure Pate Pistachio

D. A + B to form Pistachio Fondant