By Nicolas Boussin - Maxime Guérin

Recipe Croissant Eclair

To make this dish

Ingredient list

  • Croissant Dough with a Modern Touch
    900 g T45 flour
    35 g Boiron® orange semi-confit
    65 g semi-confit de citron Boiron®
    5 g vanilla powder
    150 g Lescure butter roll 82% (use immediately once taken out of the refrigerator)
    375 g egg
    600 g milk
    75 g yeast
    20 g invert sugar
    115 g sugar
    30 g salt
    900 g T55 flour
    1 kg Unsalted 1kg butter Sheet 84% fat
  • Glaze
    300 g sugar
    30 g milk
    1 g salt

The recipe, step by step

  1. 01

    Croissant Dough with a Modern Touch

    Blend the semi-candied citrus fruits into a paste. Mix the milk and yeast together. Combine the flour, salt, sugar, yeast, butter, vanilla powder, inverted sugar, candied citrus fruit paste, milk and eggs at speed 1 for 4 minutes. Then knead (in the traditional manner, with a dough hook) for 10 minutes at speed 2. Shape into a ball and leave to rise for 45 minutes at approximately 25°C before rolling out onto a 60x40 cm baking sheet then chill rapidly in the freezer. Refrigerate until the dough reaches 4°C. Flatten the butter to cover 2/3 of the rolled out dough. Fold into 3, covering the butter with the remaining
    dough. Give the dough a double turn, freeze for 10 minutes then refrigerate for 10 minutes to give it time to relax. Give a single turn then chill once more. The dough is now ready to use.

  2. 02


    Combine the ingredients.

  3. 03

    Croissant Eclair

    Roll the croissant dough with a modern touch out to a thickness of 10 mm. Chill then cut out 3 cm x 14 cm approximately 70 g rectangles Leave to rise for approximately 2h15 at 25°C in a Silform® mould- Oblong Shape REF: SF0004. Lightly glaze the top and bake on a baking sheet at 165°C (fan-assisted oven) for between 15 and 17 minutes. Glaze while hot with maple syrup.

    Chef's Tip

    To dramatically increase sales of a new product, let people try a free sample!

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