Recipe Rolled Croissant
To make this dish
Ingredient list
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LEAVENED PUFF PASTRY800 g bread flour
200 g Flour T65
200 g milk
250 g water
20 g salt
130 g sugar
20 g honey
45 g yeast
100 g Lescure Unsalted 250g butter Roll 82% fat
500 g Unsalted 1kg butter Sheet 84% fat
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RASPBERRY CONFIT750 g raspberry puree
150 g fresh raspberries
100 g sugar
2 lemon peel
2 lemon juice
25 g pectin NH
SQ freeze-dried raspberry powder (optional)
Lescure Unsalted 250g butter Roll 82% fat
Unsalted 1kg butter Sheet 84% fat
The recipe, step by step
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01
LEAVENED PUFF PASTRY
Combine the two types of flour, milk, water, salt, sugar, honey, crumbled yeast and butter, cut into pieces.
Knead on speed 1 for 8 minutes, then on speed 2 for 3-5 minutes until the gluten begins to develop.
Shape into a ball and let the dough rise for 20 minutes at room temperature.
Punch the dough down, then fold and let rest in the refrigerator for 2 hours.
Incorporate the butter sheet, giving the dough two single turns.
Let it rest for at least 1 hour in the refrigerator.
Roll out the pastry to a thickness of 3.5 mm using a dough sheeter and cut into 20 cm x 3 cm strips.
Roll the strips up and place in Ø 80 mm x 45 mm high moulds.
Let rise for 2 hours at 26°C.
Bake in a 170°C convection oven for approximately 30 minutes.
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02
RASPBERRY CONFIT
Combine the pectin and the sugar.
Heat the raspberry purée and fresh raspberries.
Add the pectin/sugar mixture.
Add the lemon zest and juice.
Set aside.
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03
FINISHING TOUCHES AND DECORATION
Fill the inside of the croissants with the raspberry confit using a piping bag.
Brush the croissants with a light syrup when you take them out of the oven, then sprinkle with the raspberry powder.
Decorate the tops of the croissants with a dab of confit.
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