Recipe Pop’Roll
To make this dish
Ingredient list
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Croissant Dough with a Modern Touch900 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 whole eggs
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
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Pistachio Garnish500 g pâte d’amande 55%
100 g pâte de pistache colorée
50 g pistaches hachées
150 g Lescure UHT Cream 35% fat
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Hazelnut Garnish500 g pâte d’amande 55%
70 g hazelnut praline 50%
100 g praligrain
150 g Lescure UHT Cream 35% fat
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Citrus Garnish500 g almond paste
3 zestes orange
3 zestes lime
150 g Lescure UHT Cream 35% fat
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Cream Cheese Garnish500 g Cream Cheese Crème Elle & Vire Professionnel®
150 g sugar
3 zestes citron jaune
80 g egg yolks
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Red Berry Garnish50 g raspberries
70 g strawberries
400 g pâte d’amande 55%
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Glaze300 g eggs
30 g milk
1 g salt
Lescure Unsalted 250g butter Roll 82% fat
Unsalted 1kg butter Sheet 84% fat
Lescure UHT Cream 35% fat
The recipe, step by step
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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..
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02
Pistachio Garnish
Blend the ingredients and pipe rolls using a 12 mm nozzle. Freeze and cut 3 cm long tubes.
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03
Hazelnut Garnish
Blend the ingredients and pipe rolls using a 12 mm nozzle. Freeze and cut 3 cm long tubes.
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04
Citrus Garnish
Blend the ingredients and pipe rolls using a 12 mm nozzle. Freeze and cut 3 cm long tubes.
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05
Cream Cheese Garnish
Blend the ingredients and pipe rolls using a 12 mm nozzle. Freeze and cut 3 cm long tubes.
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06
Red Berry Garnish
Blend the ingredients and pipe rolls using a 12 mm nozzle. Freeze and cut 3 cm long tubes. After cooking, coat in neutral red coloured glaze.
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07
Glaze
Combine the ingredients.
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08
Pop’ Roll
Roll the Croissant dough with a modern touch out to a thickness of 2.5 mm x 30 cm wide. Cut in 2 lengthways to obtain 2 x 15 cm wide strips. Use a pastry brush to lightly brush water onto the dough. Roll the dough on itself lengthways. Refrigerate the rolls and then cut out 2 cm wide (18 g) cylinders. Fold the key under the pastries and place them in Silform® Mince Pies moulds REF: SF 1066. Leave to rise for approximately 2h at 25°C. Once risen, glaze and insert the garnish in the middle pushing right down to the base. Bake at 165°C on a baking tray with holes for approximately 17 minutes. Glaze while hot with
maple syrup.Chef's Tip• Change your Pop’Roll garnish in line with what is in season. An easy way to change what you have to offer to your customers! • Present the range with self-service sachets to encourage impulse buying!
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