- For 30 people / 30 parts
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
Brioche190 g plain flour
65 g T55 flour
7,5 g yeast
7,5 g salt
25 g sugar
125 g eggs
50 g Eggs (2)
175 g Lescure Unsalted 250g butter Roll 82% fat
Soaking syrup450 g water
125 g sugar
50 g rum
Almond cream170 g Lescure Unsalted 250g butter Roll 82% fat
170 g sugar
170 g ground almonds
170 g eggs
6 g vanilla extract
2 g orange blossom
Assembly350 g non turned croissant dough, plain
1500 g turned croissant dough, plain
QS raw almonds
QS almond cream
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.
Chill all the ingredients the night before.
Knead the flours, yeast, salt and sugar with the eggs (1) on the lowest speed setting for 5 minutes.
Knead on the 2nd lowest speed set-ting for 20 minutes, adding the eggs (2) gradually.
When the dough comes away clean, add in the butter.
Leave to rise for 1 hour at room temperature.
Knock back and then refrigerate overnight.
Roll out a 30 cm x 20 cm rectangle of dough to a thickness of 2.5 mm.
Leave to rise and bake in the oven at 170°C.
Leave to cool.
Make a syrup by combining the in-gredients, then soak the brioche slice in the warm syrup, and then place in the freezer.
Cut out 5 cm diameter rounds of Brioche.
Combine the butter and sugar, followed by the ground almonds and eggs.
Next, add the vanilla extract and orange blossom.
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 finely blended unblanched almonds. 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 diameter round moulds.
Pipe 20 g of almond cream onto the frozen soaked brioche round.
Sprinkle with flaked almonds.
Place in the centre and bake at 170 °C for 17 minutes.
Leave to cool.
Dust with icing sugar.