- 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
Rice pudding with vanilla220 g rice
700 g milk
1 unité vanilla pod
5 g salt
55 g sugar
Rice pudding cream cheese filling260 g sweetened cream cheese filling
790 g rice pudding
21 vanilla pod
Semi-liquid caramel200 g sugar
410 g thick crème fraiche
40 g glucose
100 g Lescure Unsalted 250g butter Roll 82% fat
3 g salt
Assembly350 g non turned croissant dough, plain
1500 g turned croissant dough, plain
QS Blended nuts
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.
Rice pudding with vanilla
Blanch the rice for 3 minutes in boiling water.
Plunge into cold water, then continue cooking in the boiling milk until the rice is soft.
Off the heat, mix in the sugar (weight once cooked: 830 g approx.).
Rice pudding cream cheese filling
Mix the ingredients together.
Pipe 30 g of this preparation into 4.5 / 5 cm diameter round silicone moulds.
Place in the freezer.
Make a brown dry caramel with the sugar.
Lower the cooking temperature with the cream and hot glucose.
Heat to 105 °C. Once cooled to 35 °C, add the softened butter and the salt.
Blend, then set aside.
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 blended nuts. 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.
Place the rice pudding cream cheese filling in the centre.
Bake at 170 °C for 17 minutes.
Leave to cool. Pipe 12 g to 15 g of caramel into the centre.
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