By Nicolas Boussin - Maxime Guérin

Recipe Puff pastry Patchwork

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.
  • Croissant Dough
    250 g T55 flour
    165 g Lescure Unsalted 250g butter Roll 82% fat
    580 g milk
    180 g sugar
    30 g salt
    1 kg T45 flour
    415 g T45 flour
    330 g milk
    65 g yeast
    1 kg Unsalted 1kg butter Sheet 84% M.G.
  • Citrus Sugar
    5 g lemon peel
    150 g brown sugar
    100 g flaked almonds

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

    Croissant Dough

    Combine 250 g of strong white flour with the yeast and 330 g of milk. Add 415 g of plain flour. Leave to ferment until the flour starts to appear cracked (approx. 1h). Add the 1000 g of plain flour, salt, sugar, 580 g of cold milk and 165 g of butter. Knead at speed 1 for 3 minutes, then speed 2 for
    6 minutes. Shape into a ball and leave to rise in a proofing cabinet at between approximately 20° to 23°C for one hour. Knock down the dough and roll out onto a 60x40 cm baking tray to chill rapidly in the freezer. Finish in the refrigerator so that the dough is very cold. Flatten the butter to cover half of the rolled out croissant dough. Fold the dough over the butter. Give a double turn then a single turn. Leave to rest in the refrigerator. Once cold, the dough can be used.

  3. 03

    Citrus Sugar

    Combine the ingredients. Leave to infuse.

  4. 04

    Puff Pastry Patchwork

    - 300 g croissant dough with a modern touch trimmings or 350 g croissant dough
    - 15 g Lescure butter roll 82%, melted
    - 25 g citrus sugar

    Fill the ring moulds with croissant dough with a modern touch trimmings or croissant dough, cut into small approximately 2 cm wide pieces. Leave to rise for approximately 2h30 at 25°C. Pour the melted butter and citrus sugar on before baking. Bake at 165°C for approximately 25 minutes on a Silpat® on a baking tray.

    Chef's Tip

    • Use either croissant dough or croissant dough with a modern touch. • This recipe was made with croissant dough trimmings: It is the ideal recipe for reducing wastage in your lab! • Offer different varieties by adding pieces of apple, cinammon or other seasonal ingredients to the recipe.