Made this for my parents’ birthdays. Everyone loved it and I still get compliments about how good it was til this day! The moist cake and crunchy pistachios came together in perfect nutty, chocolatey harmony.
First attempt at croissants. Overnight bulk fermentation. Overnight fermentation after folding. Total of 72 hour fermentation. Orange peel for more aromatic dough. Used tradicional brioche dough recipe (1/10 of recipe - yielding 460g): https://www.youtube.com/watch?v=jCtiWexZj-o
