By Nicolas Boussin - Maxime Guérin

Recipe Normandy 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% fat
    5 g salt
  • Cream cheese
    1 kg cream cheese
    250 g thick crème fraiche
    150 g T55 flour
    200 g eggs
  • Polignac almonds
    170 g flaked almonds
    17 g egg whites
    66 g fine sugar
  • Apples
    40 g Lescure Unsalted 250g butter Roll 82% fat
    40 g fine sugar
    750 g pommes Pink Lady
  • Normandy cream cheese filling
    700 g cream cheese filling - savoury
  • Assembly
    350 g non turned croissant dough, plain
    1500 g turned croissant dough, plain
    QS flaked almonds
    QS Polignac almonds

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

    Polignac almonds

    Combine the almonds with the egg whites, and then the sugar.

    Dry out in the oven for 10 minutes at 140 °C.

  4. 04


    Make a light brown dry caramel.

    Lower the cooking temperature with the butter.

    Cut the apples into 1.5 cm cubes, then add them to the caramel and cook. The apples should remain slightly crunchy. Set aside.

  5. 05

    Normandy cream cheese filling

    Pipe 20 g of this Normandy cream cheese filling into 4.5 / 5 cm diameter round silicone moulds.

    Lay over 16 g to 18 g of the apples.

    Place in the freezer.

  6. 06


    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 with chopped flaked almonds. 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 Normandy cream cheese filling in the centre.

    Sprinkle over Polignac almonds.

    Bake at 170 °C for 17 minutes.

    Leave to cool.

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