By Nicolas Boussin - Maxime Guérin

Recipe Cookie 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% M.G.
    5 g salt
  • Cream cheese
    1 kg cream cheese
    400 g almond paste 50%
    80 g T55 flour
    160 g eggs
  • Chocolate croissant dough
    100 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 fondant
    200 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 filling
    QS cookie fondant
    QS cashew nut
    QS dark chocolate
  • Assembly
    350 g non turned chocolate croissant dough
    1500 g turned croissant dough, plain
    QS chopped dark chocolate

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

    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.

  4. 04

    Cookie fondant

    Soften the butter.

    Add the icing sugar, ground almonds, cornstarch and eggs as you go, followed by the warmed cream.

    Add chopped dark chocolate.

  5. 05

    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.

  6. 06

    Assembly

    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.


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