Pistachio Moon

Knead all ingredients into a pastry dough. Remove 150g of dough (before laminating) and mix with 5g of green fat-soluble food colouring. Use a blender to distribute the colour quickly and evenly throughout the dough. Knead the pastry dough with the laminating butter: do it twice before leaving it to rest for 30 minutes. Knead twice once again then put it in the fridge for 30 more minutes. In the meantime, roll out the green-coloured dough to a 2mm thickness and leave to rest in the freezer. Press the finished laminated dough onto the green dough sheet and cut to size with a cutter. Put the dough block in the freezer for 30 minutes. Use a ruler to cut 1cm wide strips, and place them on the block with the laminated side facing up. Cut enough strips to cover the entire block, then leave to rest in the fridge for another 30 minutes. Roll out the dough to a 3.5mm thickness and leave to rest in the fridge for 30 minutes. Cut out circles using a 16cm baking ring or cookie cutter. Place the coloured side down on baking paper and top off with 65g of pre-rolled pastry filling. Roll up evenly, seal the ends and smooth the bottom evenly to prevent bursting in the oven. Place the little moons on an air mat or silicone baking mat, centred based on the 16cm ring, and adjust the shape using a 5.5cm baking ring. Leave to rise gently in the proofing chamber for approx. 1 hour. Bake at 175°C (fan oven) for approx. 20–25 minutes. Depending on the colour, adjust the baking temperature halfway through if necessary. Dust the baked moons with the milk powder and bake briefly at 195°C on a high fan setting until the powder has completely dissolved and the surface is shiny. Garnish with pistachio sticks and candied orange.

Mix the pistachios, saffron and candied oranges thoroughly until they are fine but not yet pasty. Mix these with the CARMA® Almond Baking Paste 24% and form into rolls weighing 65g each.