Recipe Curry Twist
- For 30 people / 30 parts
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To make this dish
Ingredient list
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Croissant dough420 g T55 flour
420 g T45 flour
32,5 g yeast
430 g milk
85 g Lescure Unsalted 250g butter Roll 82% fat
500 g Unsalted 1kg butter Sheet 84% fat
5 g salt
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Cream cheese filling1 kg cream cheese
110 g T55 flour
160 g eggs
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Yellow Croissant dough115 g farine T45 gruau
115 g T55 flour
4 g salt
20 g sugar
22 g Lescure Unsalted 250g butter Roll 82% fat
4 g turmeric
8 g yeast
120 g milk
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Turmeric croissant dough280 g T55 flour
280 g bread flour (T45)
10 g curcuma en poudre
10 g salt
50 g sugar
20 g yeast
55 g Lescure Unsalted 250g butter Roll 82% fat
290 g milk
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Cream cheese garnish1575 g Cream cheese Elle & Vire
175 g T55 flour
250 g eggs
15 g curry
Poulet, cacahuète, poivrons poêlés, copeaux de noix de coco (35g environ par viennoiserie)
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Egg wash200 g egg yolk
200 g milk
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AssemblyQS white sesame seeds
420 g T45 flour
32,5 g yeast
430 g milk
85 g Lescure Unsalted 250g butter Roll 82% fat
500 g Unsalted 1kg butter Sheet 84% fat
5 g salt
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
Mix together the plain and strong flours, salt, sugar, butter roll cut into pieces and the yeast which has been mixed together with the milk.
Use the lowest speed setting to knead for 3 minutes, then knead for 3 minutes on the second lowest speed setting.
Make into a ball and let it rise for one hour.
Roll out the dough.
Using the butter sheet, perform a double turn then a single turn.
Leave to rest in the refrigerator. -
02
Cream cheese filling
Mix all the ingredients together.
Pipe the cream cheese filling into 4.5 / 5 cm diameter round silicone moulds.
Arrange the ingredients according to recipes. Place in the freezer. -
03
Yellow Croissant dough
Mix together the plain and strong flours, salt, sugar, butter in pieces, turmeric, and the yeast which has been mixed together with the milk.
Use the lowest speed setting to knead for 5 minutes, then knead for 3 minutes on the second lowest speed setting.
Shape into a ball, and leave to rise for an hour.
Knock back the dough and refrigerate. -
04
Turmeric croissant dough
Mix together the plain and strong flours, turmeric, salt, sugar and butter (cut into pieces), and the yeast which has been mixed together with the milk.
Knead on the lowest speed setting for 5 minutes, then for 3 minutes on the second speed setting.
Roll into a ball and let it rise one hour.
Knock back the dough and chill.
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05
Cream cheese garnish
Mix the cream cheese, flour, eggs and curry powder in the food processor.
Pipe 20g of this mixture into 4.5/5 cm round silicone moulds and add the fillings. In total, it should weigh approx. 55g.
Place in the freezer.
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06
Egg wash
Mix the ingredients together.
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07
Assembly
Place the turmeric dough rolled out to 2.5 mm on the prepared croissant dough piece. Roll out to a thickness of 2.5 mm. Cut the pastry in half widthways. Moisten one of the halves with water and lay them on top of each other.
Moisten the turmeric side with water and sprinkle with white sesame. Then press lightly with a rolling pin.
Cut out 2 x 18 cm strips (35-40g). Twist and then seal together.
Leave to rise in an 8 cm-diameter buttered food ring for 1 hour 30 at 28°C, then glaze.
Insert the frozen cream cheese filling. Bake at 170°C for 17 minutes.
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