- For 30 people
To make this dish
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% M.G.
5 g salt
Cream cheese1 kg cream cheese
400 g almond paste 50%
80 g T55 flour
160 g eggs
Blueberries800 g blueberries, frozen
400 g hot glaze
Orange zest cream cheese filling900 g sweetened cream cheese filling
2 orange zest
Assembly350 g non turned croissant dough, plain
1500 g turned croissant dough, plain
QS green anise seeds
The recipe, step by step
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.
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.
Bring the glaze to a boil and add the frozen blueberries.
Stir over the heat for 5 minutes, long enough for the blueberries to thaw.
Orange zest cream cheese filling
Mix the ingredients together and pipe 35 g of orange zest cream cheese filling into 4.5 / 5 cm diameter round silicone moulds.
Place in the freezer.
Lay the plain non-turned croissant dough over the turned croissant dough piece.
Roll both layers out to a thickness of 4 mm.
Moisten, then sprinkle over the finely chopped almonds and green anise seeds. Gently roll with the rolling pin to press the seeds into the dough.
Cut out strips measuring 2 cm by 24 cm (35 g to 37 g).
Leave to rise for an hour and a half at 26 °C in 8 cm diam-eter round moulds.
Place the orange zest cream cheese filling in the centre.
Bake at 170 °C for 17 minutes.
Leave to cool.
Pipe 20 g to 25 g of blueberries in the centre.