Recipe73-Pistachio Chocolate Cro-Crepe

Pistachio Chocolate Cro-Crepe

Dough

Baker’s %
Bread Flour90
Cake Flour10
Instant Dry Yeast2
Bread Improver0.1
Sugar12
Salt1.6
Skim Milk Powder2
Egg10
PALFFY 780TLU8
Water48

Method

Mixing Time
(Fat)↓L5′ M1′
Dough Temperature26℃
Fermentation Time30 minutes
Fermentation Room27℃／70％
Dividing (Cut Weight)1800g
1st Retard Time-5℃ Overnight
1st FoldingThree fold × 2 time
2nd Retard Time2-4 hours
2nd FoldingThree fold × 1 time
3rd Retard Time60 minutes
Final Layer27 Layers
Make FormBelow refer
Final Proofing Time60 minutes
Final Proofing Temperature35℃／80%
Baking Temperature170℃ (Up)
160℃ (Down)
Baking Time22 minutes


*The arrow shows timing to add margarine.

Roll in

%/Dough
CLASSICO LACTIS 2027

Filling

20g/pc
ACE 200 (Whipped)50
DARK COMPOUND SOFT CHOCOLATE50

Process

  1. Fold in ACE 200 (Whipped) and DARK COMPOUND SOFT CHOCOLATE in a large mixing bowl, mix well.

Decoration

DARK CHOCOLATE15g
Ground Pistachio (Roasted)12g
Snow Powder1g
Baked Almond (half)2 pcs

Make Form

  1. Sheet the dough to 4mm thickness.
  2. Cut the dough into isosceles triangle: 140mm(W) ×110mm(L) ×6mm(H).
  3. Transfer to baking tray.
  4. Take final proofing for 60min at 35℃／80%.
  5. Bake it for 22min at 170℃/160℃.

Assemble

  1. Microwave DARK CHOCOLATE for 4 min and stir often to melt.
  2. Dip the top of crepe with DARK CHOCOLATE and remove the excess.
  3. Coat the top with Ground Pistachio (Roasted).
  4. Inject Filling from the bottom.
  5. Dust Snow Powder at half side of the Crepe.
  6. Lastly, add 2pcs of Baked Almond (half) dipped with DARK CHOCOLATE at the top to decorate.

Products Used for This Recipe

PALFFY780LTU
PALFFY 780LTU

Compound margarine with rich buttery taste which melts in your mouth with high overrun.

  • Packing: 15kg
  • Storage: 3℃-7℃
  • Shelf Life: 240days
CLASSICO MILK
CLASSICO LACTIS 20

Compound margarine for lamination made with naturally fermented buttery flavor, to deliver the richness of culture buttery taste.

  • Packing: 1kg*10
  • Storage: 3℃-7℃
  • Shelf Life: 240days
ACE 200
ACE 200

Cost-effective dairy compound whipping cream suitable for simple confectionaries and bakery applications.

  • Packing: 1000g*12
  • Storage: 3℃ – 7℃
  • Shelf Life: 270days
Dark Compound Filling
DARK COMPOUND SOFT CHOCOLATE

Easy-to-handle compound chocolate without the need for any tempering.

  • Packing: 5kg*4
  • Storage: 20-24℃
  • Shelf Life: 12months
DARK CHOCOLATE

Couverture chocolate with 55% cocoa content. It is suitable for moulding, enrobing and ganache.

  • Packing: 1kg*10
  • Storage: 20- 24˚C
  • Shelf Life: 16 months

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