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RECIPE:
Croissant dough:
335g t45 flour
67g of milk
94g of water
7g salt
5g of honey
12g fresh yeast
33g sugar
85g of butter for turning
165g of butter
Pistachio cream:
400g milk
100g cream
2 eggs
100g sugar
40g cornstarch
50g pistachio paste
70g butter
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