- For 30 people / 30 parts
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
250 g thick crème fraiche
150 g T55 flour
200 g eggs
Polignac almonds170 g flaked almonds
17 g egg whites
66 g fine sugar
Apples40 g Lescure Unsalted 250g butter Roll 82% fat
40 g fine sugar
750 g pommes Pink Lady
Normandy cream cheese filling700 g cream cheese filling - savoury
Assembly350 g non turned croissant dough, plain
1500 g turned croissant dough, plain
QS flaked almonds
QS Polignac almonds
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.
Combine the almonds with the egg whites, and then the sugar.
Dry out in the oven for 10 minutes at 140 °C.
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.
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.
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.