Mille feuille heart

Weight of raw dough for CV4 heart mould: 75 g

For the croissant dough: for the poolish, dissolve the brewer's yeast in the milk and heat everything to 20°C, add the flour and mix by hand. Let it rise for 1 hour at 28°C or until doubled in size.

Dough: the doubled poolish obtained from the first step

Place the milk, salt and sugar in a blast chiller at -20°C for the entire time the poolish is rising. Place all the other ingredients except the flour in the refrigerator.

When the poolish is ready, mix all the ingredients together inside the spiral. Run for the first 5 minutes at speed 1, then switch to speed 2 for 12/15 minutes.

The dough must not exceed 24°C.

Break into 1750 g balls, shape into balls and leave to rise for about 40 minutes at room temperature. Spread out on a baking tray covered with a food bag and place in a negative blast chiller for 10 minutes.

Store overnight at +4°C.

the next day, take 500 g of butter and fold it in 4 and then in 3 consecutive folds. Leave to rest for 3/4 hours at -10°C.

Break and shape and insert into the appropriate molds.

Let it rise for 3 hours at 26°C 75% humidity.

Pistachio glaze: melt the chocolate and add the rest of the ingredients. Temper at 24/25°C and use to glaze the heart cut in half.

Pistachio cream: bring the milk to a boil, add the gelatin previously hydrated with its water. Pour on the praline and emulsify very well. Complete with the cream, mixing until obtaining a perfect emulsion. Cool and let rest 12 hours in the refrigerator.

Candied pistachios: Bring the sugar and water to 115°C and add the toasted pistachios. Lower the heat and sandblast the dried fruit so that the sugar crystallizes evenly. Add salt. After baking, fill the croissant with the cream, glaze halfway using the tempered glaze, decorate with the ganache and the sandblasted pistachios.