Complete guide on how to make best bicolor croissant/ pistachio bicolor croissant.

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Hi guys i made this video for you to further understand the process on how to make the best quality bicolor croissant in the bakery shop.
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Pistachio dough recipe.
300g croissant dough
5ml natural green food color (brand I used sosa)
5ml water
5g pistachio paste.
Pistachio filling.
250g pastry cream
40g melted white chocolate
15g strong pistachio paste
A drop of green natural food color.
Method : Melt the chocolate using double boiler or just melt in the microwave .
In a bowl combined all ingredients and mix using wire whisk till properly incorporated.
Transfer to piping bag attached with cream piping
nozzle refrigerate till needed.
Please note: Natural food coloring is optional you can also use regular food coloring instead.
For croissant recipe please click👇
• How to Make french Cro...

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Опубликовано:

1 июл 2021

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Комментарии : 77

@marcellalee1999 2 года назад

Amazing !!! 👍

@macjalimao9011 3 года назад

Hope to find my purpose to follow my passion! haha thanks for sharing this video.

@macklim 3 года назад

Your welcome 😂

@sandraromero521 3 года назад

Beautiful beautiful croissant!!! 😍😍

@macklim 3 года назад

Thank you

@iamdawn3518 3 года назад

Wow! Perfect...thanks for sharing

@macklim 3 года назад

Your welcome 😍

@dodongallado3118 3 года назад

Thank you for sharing this wow amazing!

@macklim 3 года назад

Welcome thank you for watching

@YashSharma-hv3cp 3 года назад

THANK YOU SO MUCH FOR SHARING THIS VIDEO HERE❤️

@macklim 3 года назад

Your welcome

@MiKa-bz2xg 3 года назад

Absolutely Brilliant Perfect 👌 as always. Thank you very much Chef Lim You're the Best 👑

@macklim 3 года назад

@Mi ka thank you so much for watching and your support! God bless!

@unicejardin9331 3 года назад

Great job thank you!

@macklim 3 года назад

Thank you

@user-sm3hq1bf5t 3 года назад

Wow ! Thank you~🥐🥐🥐

@macklim 3 года назад

Hi your welcome! thank you for watching!

@junjun9833 3 года назад

Excellent work chef!

@macklim 3 года назад

Thank you for watching

@dizzynpl4833 2 года назад

Lot of respect on him.he sharing his experience knowledge in this beautiful art.one of the best channel if you really willing to learn an gain knowledge on lamination art🙏🙏🙏🙏thank you chef

@macklim 2 года назад

Thank you!

@javeriyamazhar7378 3 года назад

Always a fan of or work!!! 😀

@macklim 3 года назад

Thank you!

@WL1006 3 года назад

Nice thanks you

@macklim 3 года назад

Your welcome thank you for watching!

@Kiioo513 Год назад

Nice😊

@macklim Год назад

Thanks 😊

@69cbakery 3 года назад

My guy, these are amazing croissants as always! Thanks for your advice last time for me to do more folds. That really opened up the crumb. But now I ran into a new problem. The tip of the triangle always breaks during baking, even though I roll very loosely during shaping and tuck the tip under. Maybe not enough moisture causing crust to form too early?

@macklim 3 года назад

@Michael Dai yes check your proofer humidity and temperature. The ideal temperature and humidity for croissants is 26-27degree Celsius with 70-75 percent humidity. If you follow this and still breaks during proofing and baking add more 2 mins. while mixing the dough to increase elasticity and gluten development.

@rutasc Год назад

Hello. thank you for video! you are very talented! do you have a recipe/guide for pastry cream and can share with me?

@macklim Год назад

Hi thank you for asking i will make a video for sure and share the recipe.

@rainelorien Год назад

Thank you for the lovely video. May I know can I use same temperature setting for unox / fan convection oven?

@macklim Год назад

Hi Raine mostly preheat you oven at 180c Then turn down into 170•c 18-20mins Pan 3.

@macklim Год назад

But think that always depends on your oven performance.

@rainelorien Год назад

Thank you so much 😊 will giv it a try 😊 do u set humidity / steam ?

@macklim Год назад

If you want a flaky croissant then set 10-15% for a couple of mins. From the beginning.

@annie9489 3 года назад

chef! Exited to see you back! What is the glaze you use to brush the croissant? just Syrup?

@macklim 3 года назад

Thank you!

@macklim 3 года назад

I used avocado oil as glazed, and the aroma and taste was really amazing. But you can use also regular sugar syrup.

@annie9489 3 года назад

@@macklim never heard about! But will definitely try. It comes in spray bottle here in US so it’s easier and less time consuming to do that haha!

@thalliah Год назад

Chef, when you cut the dough in half( 1:54) Did you put it on top of each other? Then put it in roll then the pistachio dough on top ? I didn’t get that part.

@macklim Год назад

@thalliah nope before sheeting the final dough you have to put it on top. For further understanding please watch my other videos. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-ySFUHehBWiE.html

@ssmm6811 Год назад

Thank you for the most wonderful recipe. You mentioned that the amount of green dough is 300 grams, but you did not mention the amount or weight of the regular dough, and for any amount of croissant dough. How can I determine the appropriate amount for the colored dough, is there a certain percentage? Another question isn't it 160 degrees Celsius low for croissants? Or do I have to heat the oven to a temperature 200 or 190 and as soon as I put the pastries, I lower the temperature to 160?

@macklim Год назад

2kg laminated dough with 300 colored dough

@jimmyhuynh7563 9 месяцев назад

amazing chef! I have one question though, how did you put the cream inside the croissant?

@macklim 8 месяцев назад

Hi I piped it from the bottom using long piping tips.

@jimmyhuynh7563 8 месяцев назад

Thank you so much. You are a huge inspiration!

@jimmyhuynh7563 8 месяцев назад

hi chef, one more question. at :25 second into the video, the inside layers are green. But I didn't see any other green layers except for the top band that you laminated on top. I'm just curious how did it turn green. Thank you!@@macklim

@macklim 8 месяцев назад

@jimmyhuynh7563 hi sorry for the late answer. Yes the color should be on the top only, but when you shaped it , the color will will distribute from outside and inside. Its create beautiful honeycomb color.

@Georgisima 8 месяцев назад

Hei, after you fill up the croissant with cream are you put them in the fridge?

@macklim 8 месяцев назад

Yes you can , or in showcase display with 18-20cm temperature for up to 3hrs.

@leilaan9344 Год назад

What is pit on top to make them shiny?

@macklim Год назад

Just use a sugar syrup

@wwendell84 2 месяца назад

what do you put on top of the croissant to make it shinny

@macklim 2 месяца назад

Hi you can use cold glazed or a sugar syrup.

@YashSharma-hv3cp 3 года назад

Please share the recipe for palmiers

@macklim 3 года назад

@yash sharma sure please stay tuned.

@TechTails 2 года назад

Hi Mack - I made these today but I dont get the color to be greenish on the inside. Was the detempre colored also? Really confused how yours shows green cross section...mine is not that way. Its more white with thin layer of green dough. Is possible your color is staining the rest of the dough?

@macklim 2 года назад

Hi you might need to increase little bit color to your colored dough in order to give you a nice green color. As i mentioned to my video I am using Sosa green natural food coloring. But this is a optional you can also use a normal food coloring. But you have to try more to get which brand of food coloring is good for you. As some food coloring burn so fast inside the oven and will not give you a good outer appearance.

@TechTails 2 года назад

@@macklim hi sorry to clarify - the inside isn't green...there are color layers but the rest of croissant is whitish..aka the detempre is not colored like this video by the end. I see color on outside and inside fine but it looks like pattern..not widespread color through whole croissant

@macklim 2 года назад

@@TechTails please send me the picture @macariolim on IG.

@orenmeir8706 2 года назад

@@macklim Hi Mack. Thank you for sharing your knowledge. What is the ratio between the croissant dough and the pistachio dough (If I use 450g of croissant dough for 6 pieces of croissant, what should be the weight of the croissant dough that I will use for the pistachio dough?). You mentioned 300g. Is it for 450g of the croissant dough or for more? Sosa green colorant - I see that they have only “mint natural green colorant in powder” - is this what you use? What is the baking temperature and time? Thank you very much in advance. Meir

@macklim 2 года назад

For 450g you will need just 75g of colored dough. Nope I’m using not powder but you can have a try the powder . Baking temp 160c for 20-22 mins. Oven should be preheated before you put in .

@Alex-sm9yy 3 года назад

Did u give any egg wash before baking and wht did u apply for final glazing after baking..

@macklim 3 года назад

@Alex for any colored croissant theres no need to egg wash them. Once you do egg wash it will burn so quickly and the color turn nothing. I use avocado oil as glazed the smell and taste more wonderful.

@TechTails 3 года назад

What is the glaze after baking???

@macklim 3 года назад

You can use mirror glazed bought from market or just sugar syrup.

@TechTails 3 года назад

@@macklim do you have a brand of glaze you can recommend plz?

@macklim 3 года назад

Sure why not! Miroir neutre cold glaze from puratos.