- 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
Chocolate croissant dough100 g T55 flour
100 g farine T45 gruau
32 g cocoa powder
4 g salt
28 g sugar
8 g yeast
20 g Lescure Unsalted 250g butter Roll 82% fat
130 g milk
QS red food colouring
Cookie fondant200 g Lescure Unsalted 250g butter Roll 82% fat
160 g icing sugar
200 g ground almonds
20 g cornstarch
200 g eggs, room temperature
60 g cream
160 g dark chocolate
Cookie fondant fillingQS cookie fondant
QS cashew nut
QS dark chocolate
Assembly350 g non turned chocolate croissant dough
1500 g turned croissant dough, plain
QS chopped dark chocolate
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.
Chocolate croissant dough
Mix together the plain and strong flours, cocoa powder, salt, sugar, butter in pieces, food colouring, and the yeast which has been mixed together with the milk.
Knead on the lowest speed setting for 5 minutes, then for 3 minutes on the second lowest speed setting.
Shape into a ball, and leave to rise for an hour.
Knock back the dough, and then refrigerate.
Soften the butter.
Add the icing sugar, ground almonds, cornstarch and eggs as you go, followed by the warmed cream.
Add chopped dark chocolate.
Cookie fondant filling
Pipe 35 g of the cookie fondant filling into 4.5 / 5 cm diameter round silicone moulds.
Arrange 5 g of cashew nuts and 5 g of dark chocolate on each insert.
Place in the freezer.
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 chopped dark chocolate 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 cookie cream cheese filling in the centre.
Bake at 170 °C for 17 minutes.
Leave to cool.Chef's Tip
For different variations of the Cookie Twist, try using other nuts: almonds, hazelnuts, walnuts, etc.