Croissant dough :

1 kg flour

150 g Sugar

20 g salt

30 g instant yeast

100 g milk

100 g eggs

350 g cold water

Preparation :

Kneading: 6min 1st speed, 4 to 5 min 2nd speed

Time: 35 min ambient temperature

270/300 g excelior margarine for 1 kg of dough

Lamination: 2 double turns or 3 single turns

Pistachio paste :

260g pistachio powder

200 g sugar

70 g egg white

Mix all the ingredients together to have a firm pistachio paste, shape into sausages and put in the fridge

For the chocolate buns

Stick: gold Excel

Gilding :

80 g egg yolk

20 g unsweetened whipping cream