Ingredients

• 160g Water
• 50g Unsalted Butter
• Pistachios as needed
• 60g Egg Yolk
• 90g Caster Sugar
• 20g Cornflour
• 250g Whipping Cream
• 1 teaspoon Vanilla Extract
• 250g Whole Milk
• 520g Plain Flour
• 10g Honey
• 10g Salt
• 10g Dried Yeast
• 100g Milk
• 240g Unsalted Butter
• 50g Pistachio Paste

Tools

• Oven
• Cooking Chef XL
• Piping bag
• Jug
• Medium bowl
• Ring mould
• Traybake tin - large

Method

1. Make the crème patisserie
2. Fit the Creaming Beater
3. Add the ingredients into the appliance bowl, fit the splashguard
4. Mix – 30 seconds, speed 1
5. Add the ingredients into a jug and mix to combine
6. Pour the vanilla mixture while machine is running - 30 seconds, speed 1
7. Cook – 7 minutes, 85ºC, speed Min
8. Transfer the mixture into a clean bowl, cover with plastic wrap and place in the fridge
9. Make the dough
10. Clean the appliance bowl and fit the Dough Tool
11. Add flour, sugar, honey, salt, dry yeast, water, and milk into the appliance bowl
12. Mix – 3 minutes, speed Min
13. Add butter
14. Mix – 8 minutes, speed 1
15. Remove the Dough Tool
16. Cover the dough with kitchen towel and let rest – 30 minutes
17. Place the whole butter in between the parchment paper and roll out into 20 cm x 20 cm square
18. Place in the fridge until needed
19. Place the dough on a lightly floured surface and roll out into 40 cm x 20 cm rectangle
20. Place the chilled flat butter in the centre of the dough
21. Fold two ends of the dough to the middle
22. Tightly pinch the seams to seal
23. Roll the dough to 60 cm x 20 cm ensuring the middle seam is rolled vertically
24. Fold the two ends of the dough to the middle
25. Fold the over in half and cover with plastic wrap
26. Place in the fridge – 1 hour
27. Place the chilled dough on a lightly floured surface
28. Roll the dough into 60 cm x 20 cm rectangle
29. Fold the bottom edge just over the centre and fold the top down to cover the first fold
30. Cover with plastic wrap and place in the fridge – 30 minutes
31. Place the chilled dough on a lightly floured surface
32. Roll until 4 mm thick and cut into 60 cm x 40 cm rectangle
33. Brush the dough with water then carefully roll the dough shorter side up into a log
34. Cover with plastic wrap and place in the fridge – 20 minutes
35. Grease the baking tray and line with parchment paper
36. Grease the ring moulds and place onto the baking tray
37. Remove dough log from the fridge and trim the ends
38. Cut the dough into 4.5 cm pieces
39. Place into the moulds and cover with a damp kitchen towel
40. Prove – 2 hours 30 minutes
41. Preheat the oven to 175ºC
42. Place a sheet of greaseproof paper on top of the ring moulds
43. Place another baking tray on top
44. Bake – 15 minutes, 175ºC
45. Remove from the oven and carefully flip the rolls
46. Place back into the oven and bake – 15 minutes, 175ºC
47. Remove from the oven and transfer to a wire rack to cool completely
48. Make the pistachio patisserie filling:
49. Clean the appliance bowl and fit the Whisk Tool
50. Transfer the chilled patisserie crème into the appliance bowl, fit the splashguard
51. Add paste
52. Mix – 2 minutes, speed Max
53. Transfer the filling into a piping bag fitted with a long tip
54. Carefully pierce two holes on top of each roll
55. Pipe the filling into and over the top of each roll to cover two holes
56. Sprinkle with crushed pistachios
57. Serve

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