Two-tone pistachio chocolatine
Materials used
– Brush
– Tefal baking tray
– Micro-perforated baking mat
– Cutter
– Rectangular silikomart mold
Ingredients
Distemper
✔260 g flour
✔5 g salt
✔25 g caster sugar
✔10 g fresh baker’s yeast
✔60 g (6 cl) cold milk
✔60 g (6 cl) cold mineral water
✔30 g cold butter PDO Poitou Charentes
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✔125 g Lescure or PDO tourage butter
✔Chocolate sticks
Green distemper
✔90 g pre-made dough
✔Green coloring
Pistachio praline
✔150g pistachios
✔75g caster sugar
Syrup
✔30g water
✔30g sugar
The recipe
For 5 two-tone pistachio chocolatines
Pistachio Praline
✔150g pistachios
✔75g caster sugar
Pour the pistachios onto a baking tray and bake at 150°C for 15 minutes. In a saucepan, pour the caster sugar and make a caramel. Pour onto a sheet of parchment paper and leave to cool. Place the pistachios and chopped caramel in the bowl of a blender and blend until praline is obtained.
I filled the silikomart tartelette rectangle mould with pistachio praline and placed it in the freezer. You’ll have some pistachio praline left over for another recipe. You can store it in a closed jar. When the praline had set, I cut the praline rectangles in half, then trimmed the length a little so that my sticks were the same length as the chocolate sticks.
Distemper
✔260 g flour
✔5 g salt
✔25 g caster sugar
✔10 g fresh baker’s yeast
✔60 g (6 cl) cold milk
✔60 g (6 cl) cold mineral water
✔30 g cold butter PDO Poitou Charentes
Combine the flour, salt, sugar, yeast, butter, water and milk in the bowl of a food processor. Blend for around ten minutes. Work the dough a little by hand. Take 90g to make the green tempera…
Place in a bowl, filter and leave to grow for 45 minutes at room temperature.
Green distemper
✔90 g pre-ground dough
✔colorant green
Mix, in the bowl of a food processor, the 90g of previously removed dough and the green colorant. Knead for 4-5 minutes to thoroughly incorporate the dye. Shape into a square, wrap and chill overnight.
After 45 minutes, degas the dough and flatten with your hands to form a rectangle. Place in a cool place to firm up.
Soften the 125g butter and form a rectangle (1/2 the size of the dough). If you don’t have tourage butter, you can use AOP Poitou Charentes butter.
On a lightly floured work surface, roll out the dough into a rectangle and place the butter in the middle. The butter should be between 12 and 15°C and the tempera between 6 and 8°C. Overlap the two ends of the dough.
Then fold into a wallet. Cover with film and chill for at least 30 minutes.
Roll out the dough into a long rectangle and make a single turn. Fold the right-hand side towards the center and then the left-hand side. Place in a cool, film-covered place.
Make a second single turn and place in a cool place, filmed, for at least 30 minutes.
Shaping the breads
The next day, roll out the green dough to the same size as the white. Brush the white dough with water and place the green dough on top. Cover with film and chill for at least 45 minutes.
Roll out the dough into a 30cm x 30cm square. Cut the square in half, then cut 8.5 x 15 cm strips (8.5cm for the length of your chocolate sticks).
Turn the dough over on the green side. The dough needs to be cold before cutting, so don’t hesitate to chill it again. On each rectangle, make very shallow cuts on the green side using a cutter, leaving a 5 mm margin around the edges. Turn the pastry over.
Place 2 sticks of chocolate and 1 stick of pistachio praline on each rectangle of dough, then roll out the pains au chocolat loaves loosely.
Place on a baking sheet lined with silpain.
Leave to bake for 2 hours at room temperature.
Bake at 170°C for 15 to 20 minutes.
The syrup
✔30g water
✔30g sugar
Bring sugar and water to the boil in a saucepan. Apply hot to the chocolatines as soon as they come out of the oven, using a brush.
