Croissant dough

3600g flour - 360g sugar - 90g invert sugar - 180g yeast - 180g whole egg - 1360g water - 72g salt - 360g butter - 2000g butter for croissants (lamination)

METHOD. Mix all the ingredients, except the butters, until they form a homogenous dough. Add the first part of butter (360g) and knead the dough until 28°C. Cool down the dough as fast as possible in the freezer. Laminate the dough with the second part of butter (2000g) by giving it 2 double turns (2x4). Roll out the dough at 3mm. Cut a triangle of 10x27cm. Roll the dough in a croissant shape. Proof the croissants for +/-2h at 27°C. Bake for 19min at 210°C.

Pistachio pudding

1000ml water - 250g sugar - 100g whole egg - 80g pudding powder - 200g pistachio paste

METHOD. Mix the pudding powder and whole egg. Boil the milk and sugar. Pour the boiling mixture onto the pudding powder and whisk until it thickens. Allow to cool down. Whisk in the pistachio paste and set aside.

Sweet cherry compote

300g frozen sweet cherry - 125g sugar - 16g pudding powder - 18g water

METHOD. Heat the fruit with the sugar. Mix the pudding powder and water before adding to the fruit mixture. Boil until it thickens.

Assemblage

Cut the croissant open along the long side of the pastry. Pipe the pistachio pudding in a swirly pattern onto the croissant. Finish with sweet cherry compote, and some powdered sugar.