- 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 egg
Citrus coconut sugar100 g fine sugar
30 g desiccated coconut
1 lemon zest
1 orange zest
1 lime zest
Orange cream cheese filling900 g sweetened cream cheese filling
2 orange zest
80 g candied orange, cut into pieces
Orange marmalade300 g oranges
1200 g water
300 g sugar (1)
6 g lemon juice
3;5 g pectin NH
58 g sugar (2)
Assembly350 g non turned croissant dough, plain
1500 g turned croissant dough, plain
QS coconut citrus sugar
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.
Citrus coconut sugar
Mix the ingredients together and set aside.
Orange cream cheese filling
Mix the ingredients together and pipe 35 g of orange cream cheese filling into 4.5 / 5 cm diameter round silicone moulds.
Place in the freezer.
Wash and quarter the oranges, then cut into thin slices. In the water, simmer over a low heat for 30 minutes.
Add the sugar (1) and the lemon juice.
Reduce, then add the pectin which has been dissolved in a small part of the sugar (2).
Bring to the boil.Total weight once reduced: 1,200 g
Lay the chocolate non-turned croissant dough over the turned croissant dough piece.
Roll both layers out to a thickness of 4 mm.
Moisten, then sprinkle with the sugar-coco-nut-citrus mixture. Gently roll with the roll-ing 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 orange cream cheese filling in the centre.
Bake at 170 °C for 17 minutes.
Leave to cool.