By Nicolas Boussin - Maxime Guérin

Recipe Pop’Roll

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
    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% M.G.
  • Pistachio Garnish
    500 g pâte d’amande 55%
    100 g pâte de pistache colorée
    50 g pistaches hachées
    150 g Lescure UHT Cream 35% fat
  • Hazelnut Garnish
    500 g pâte d’amande 55%
    70 g hazelnut praline 50%
    100 g praligrain
    150 g Lescure UHT Cream 35% fat
  • Citrus Garnish
    500 g almond paste
    3 zestes orange
    3 zestes lime
    150 g Lescure UHT Cream 35% fat
  • Cream Cheese Garnish
    500 g Cream Cheese Crème Elle & Vire Professionnel®
    150 g sugar
    3 zestes citron jaune
    80 g egg yolks
  • Red Berry Garnish
    50 g raspberries
    70 g strawberries
    400 g pâte d’amande 55%
  • Glaze
    300 g eggs
    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

    Pistachio Garnish

    Blend the ingredients and pipe rolls using a 12 mm nozzle. Freeze and cut 3 cm long tubes.

  3. 03

    Hazelnut Garnish

    Blend the ingredients and pipe rolls using a 12 mm nozzle. Freeze and cut 3 cm long tubes.

  4. 04

    Citrus Garnish

    Blend the ingredients and pipe rolls using a 12 mm nozzle. Freeze and cut 3 cm long tubes.

  5. 05

    Cream Cheese Garnish

    Blend the ingredients and pipe rolls using a 12 mm nozzle. Freeze and cut 3 cm long tubes.

  6. 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.

  7. 07

    Glaze

    Combine the ingredients.

  8. 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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