Roll out the dough at 1,8 mm. Cut in the shape of a croissant with a base of 4 cm, and a length of 30 cm.
Final Fermentation
00:45:00 – 30°C – 60% Humidity
Fryer
00:02:20
170°C
Pipe the Carat Supercrem Pistachio from the side. Warm the Carat Coverflex to approximately 40°C. Dip the top of the donut into the melted coating. When the coating is almost set, sprinkle with PatisFrance Pistaches Vertes en Poudre.
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