Apple Pistachio with Crème Pâtissière

Pastry made by Jimmy Griffin Master Baker

These lovely pastries are cut from pastry sheeted to 5mm thick using a ‘Matfer’ brand oval-shaped-cutter. (The oval cutter measurements I use are 12.5cm long x 9cm wide.)

The pastries are proofed without any toppings to full volume. Flat cut pastries like this take less time to proof as there is only one layer of pastry, which is not coiled like a croissant and as a result, the core temperature rises quickly. They generally take 60−90 minutes to proof. 

My top tip: use small apples when preparing these pastries.

My full recipe and more helpful tips are available in my book, The Art of Lamination: Advanced Technical Laminated Pastry Production.