Colored Croissants (Pistachio flavored)

Video Description

If life is colorful then croissants should be too. This recipe is only in grams! because for croissants you need specific measurements :( (I will try to see if I can calculate these in cups or other measurements and update). Ingredients For dough 250g bread flour (12.7% protein content, you can also use AP flour) 58g warm water 70g milk 50g softened butter 6g active dry yeast (or 13g fresh yeast) 5g salt 25g sugar Food coloring of your choice *cut 100g of dough from the main dough, which you'll use to color! For butter block 110g butter (also equals about 1 stick of butter) For sugar syrup 60g water 80g sugar - Place water and sugar in a saucepot and bring to a boil on medium high heat. Let boil for a minute till all the sugar dissolves, then take it off the heat. Cool, then store in a container in the fridge until you need to use it. For pistachio cream filling 500g pastry cream (recipe in my strawberry tart video! starting at 1:30 https://www.youtube.com/watch?v=CRuZmOpyyzs&t=21s) 90g pistachio butter or paste (or to taste) Notes: - This recipe is very similar to my previous croissant recipe! The folds are identical and so are the final measurements, that's why I used the same cuts for the folding. - On the first day, make the dough at night! It only needs 8 to 12 hours in the fridge overnight. Start laminating the dough on the morning of the second day. Once you're done laminating (if that's midday or afternoon), you can either bake the croissants right away, or place them covered in the fridge overnight again and then proof and bake the next morning (which would be the third day then). - At any stage of laminating, cutting, or rolling, if you feel like your dough is warming up, place it back on a baking tray covered with wrap, and leave in the fridge for 20 to 30 minutes (or freezer for 10) for it to cool down. Please let me know if you have any questions!