By Nicolas Boussin - Maxime Guérin

Recipe Bostock Twist

To make this dish

Ingredient list

  • Croissant dough
    420 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
  • Cream cheese
    1 kg cream cheese
    400 g almond paste 50%
    80 g T55 flour
    160 g eggs
  • Brioche
    190 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 syrup
    450 g water
    125 g sugar
    50 g rum
  • Almond cream
    170 g Lescure Unsalted 250g butter Roll 82% fat
    170 g sugar
    170 g almond powder
    170 g eggs
    6 g vanilla extract
    2 g orange blossom
  • Assembly
    350 g non turned croissant dough, plain
    1500 g turned croissant dough, plain
    QS raw almonds
    QS almond cream
    QS brioche

The recipe, step by step

  1. 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.

  2. 02

    Cream cheese

    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.

  3. 03


    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.

  4. 04

    Soaking syrup

    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.


  5. 05

    Almond cream

    Combine the butter and sugar, followed by the ground almonds and eggs.

    Next, add the vanilla extract and orange blossom.

  6. 06


    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.

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