Pistachio Chocolate Cro-Crepe
Dough
Baker’s % | |
Bread Flour | 90 |
Cake Flour | 10 |
Instant Dry Yeast | 2 |
Bread Improver | 0.1 |
Sugar | 12 |
Salt | 1.6 |
Skim Milk Powder | 2 |
Egg | 10 |
PALFFY 780TLU | 8 |
Water | 48 |
Method
Mixing Time | (Fat)↓L5′ M1′ |
Dough Temperature | 26℃ |
Fermentation Time | 30 minutes |
Fermentation Room | 27℃/70% |
Dividing (Cut Weight) | 1800g |
1st Retard Time | -5℃ Overnight |
1st Folding | Three fold × 2 time |
2nd Retard Time | 2-4 hours |
2nd Folding | Three fold × 1 time |
3rd Retard Time | 60 minutes |
Final Layer | 27 Layers |
Make Form | Below refer |
Final Proofing Time | 60 minutes |
Final Proofing Temperature | 35℃/80% |
Baking Temperature | 170℃ (Up) 160℃ (Down) |
Baking Time | 22 minutes |
*The arrow shows timing to add margarine.
Roll in
%/Dough | |
CLASSICO LACTIS 20 | 27 |
Filling
20g/pc | |
ACE 200 (Whipped) | 50 |
DARK COMPOUND SOFT CHOCOLATE | 50 |
Process
- Fold in ACE 200 (Whipped) and DARK COMPOUND SOFT CHOCOLATE in a large mixing bowl, mix well.
Decoration
DARK CHOCOLATE | 15g |
Ground Pistachio (Roasted) | 12g |
Snow Powder | 1g |
Baked Almond (half) | 2 pcs |
Make Form
- Sheet the dough to 4mm thickness.
- Cut the dough into isosceles triangle: 140mm(W) ×110mm(L) ×6mm(H).
- Transfer to baking tray.
- Take final proofing for 60min at 35℃/80%.
- Bake it for 22min at 170℃/160℃.
Assemble
- Microwave DARK CHOCOLATE for 4 min and stir often to melt.
- Dip the top of crepe with DARK CHOCOLATE and remove the excess.
- Coat the top with Ground Pistachio (Roasted).
- Inject Filling from the bottom.
- Dust Snow Powder at half side of the Crepe.
- Lastly, add 2pcs of Baked Almond (half) dipped with DARK CHOCOLATE at the top to decorate.
Products Used for This Recipe
![PALFFY780LTU](https://www.vivo.sg/wp-content/uploads/2019/07/Blk-MG.jpg)
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](https://www.vivo.sg/wp-content/uploads/2019/05/G0A0274★.jpg)
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](https://www.vivo.sg/wp-content/uploads/2019/07/★P1010825.jpg)
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](https://www.vivo.sg/wp-content/uploads/2020/12/P1030272-scaled.jpg")
DARK COMPOUND SOFT CHOCOLATE
Easy-to-handle compound chocolate without the need for any tempering.
- Packing: 5kg*4
- Storage: 20-24℃
- Shelf Life: 12months
![](https://www.vivo.sg/wp-content/uploads/2021/05/DARK-CHOCOLATE.jpg)
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
![](https://www.vivo.sg/wp-content/uploads/2019/06/Path-64-copy-2.png)