Recipe Berry Puffy Bun
To make this dish
Ingredient list
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Croissant dough835 g plain flour (T55, approximately 11% protein)
835 g strong flour (T45, approximately 14% protein)
30 g salt
200 g sugar
65 g fresh yeast
165 g Lescure Unsalted 250g butter Roll 82% fat
860 g milk
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Red croissant dough209 g plain flour (T55, approximately 11% protein)
209 g strong flour (T45, approximately 14% protein)
8 g salt
38 g sugar
15 g fresh yeast
42 g Lescure Unsalted 250g butter Roll 82% fat
230 g milk
0.271 g Water-soluble raspberry red colouring
0.46 g Water-soluble strawberry red colouring
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Berry compote207 g blackberry puree
207 g strawberry puree
207 g IQF raspberries
17 g sugar (1)
16.6 g pectin NH
111 g sugar (2)
127 g dextrose
11 g lemon juice
55 g gelatin mass
6 drops Violet flavouring
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Gelatine mass8 g powdered 200-bloom gelatine
47 g water
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Cream cheese pastry cream631 g milk
158 g egg yolks
126 g sugar
38 g plain flour (T55, approximately 11% protein)
38 g Pastry cream powder
82 g cream cheese
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Berry Puffy Bun finishing touchesSQ maple syrup
SQ Crispy raspberries (Sosa)
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Shaping and baking1000 g Unsalted 1kg butter Sheet 84% fat
Lescure Unsalted 250g butter Roll 82% fat
Unsalted 1kg butter Sheet 84% fat
The recipe, step by step
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01
Croissant dough
Dissolve the yeast in the cold milk. Combine the two types of flour, salt, sugar, butter cut into pieces and the milk/yeast mixture on speed 1 of the stand mixer for 5 minutes. Increase speed to 2 and knead for 8 minutes. Shape into a ball and let rise for 1 hour. Punch down, roll out into a rectangle and refrigerate overnight.
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02
Red croissant dough
Dissolve the yeast in the cold milk. Combine the two types of flour, salt, sugar, butter cut into pieces, red colourings and the milk/yeast mixture on speed 1 of the stand mixer for 5 minutes. Increase speed to 2 and knead for 8 minutes. Shape into a ball and let rise for 1 hour. Punch down, roll out into a rectangle and refrigerate overnight.
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03
Berry compote
Heat the fruit purees and IQF raspberries to 40°C. Add the combined pectin and sugar (1). Bring to the boil and stir in the sugar (2) and dextrose then bring back to the boil. Add the lemon juice, gelatine mass and violet extract. Transfer to a container and let cool.
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04
Gelatine mass
Rehydrate the gelatine in the cold water for at least 20 minutes. Melt in the microwave then store in the refrigerator.
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05
Cream cheese pastry cream
Prepare a traditional pastry cream. When cooked, add the cream cheese.
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06
Berry Puffy Bun finishing touches
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07
Shaping and baking
Enclose the butter sheet in the dough and give it 1 single turn. Lay 700 g of rolled-out red dough on top of the dough parcel. Perform 2 single turns, letting the dough rest in the refrigerator in between turns.
Roll the dough parcel out to a width of 39 cm and a thickness of 2 cm. Cut into strips 5 mm wide (be careful to cut in the same direction as the dough was rolled out). Place the strips on top of the dough parcel also in the same direction in which the dough was rolled out (horizontally). Roll out to a thickness of 6 mm and cut into strips 15 cm (vertically) then cut into rectangles that are 5 cm wide (horizontally) (70 g). Make two lengthwise incisions (leaving 1 cm on one of the short sides) then braid. Roll the braid around itself then press to seal. Let rise in the moulds for 2 hours at 26°C (70% humidity). Let sit at room temperature (20°C) for 10 minutes. Preheat the convection oven to 190°C, turn down to 170°C and bake the buns for 12 minutes then at 165°C for approximately 4 minutes (ensure that the red dough does not darken too much).
Remove from the oven and glaze with maple syrup. Sprinkle with the crispy raspberries. Let cool. Fill with 15 g of cream cheese pastry cream followed by 15 g of berry compote.
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