By Nicolas Boussin - Maxime Guérin

Recipe Raspberry & Pistachio 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% M.G.
    5 g salt
  • Cream cheese
    1 kg cream cheese
    400 g almond paste 50%
    80 g T55 flour
    160 g eggs
  • Red croissant dough
    100 g plain flour
    100 g T55 flour
    32 g cocoa powder
    4 g salt
    18 g sugar
    7 g yeast
    20 g Lescure Unsalted 250g butter Roll 82% fat
    110 g milk
    QS red food colouring
  • Pistachio cream cheese filling
    1000 g sweetened cream cheese filling
    40 g pistachio paste
  • Raspberry compote
    250 g raspberry puree
    250 g broken raspberries
    250 g sugar
    10 g pectin NH
    20 g lemon juice
  • Assembly
    350 g non turned red croissant dough
    1500 g turned croissant dough, plain
    QS raspberry compote
    QS fresh raspberries

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

    Red croissant dough

    Mix together the plain and strong flours, cocoa powder, salt, sugar, butter in pieces, food colouring, and the yeast which has been mixed together with the milk.

    Knead on the lowest speed setting for 5 minutes, then for 3 minutes on the second lowest speed setting.

    Shape into a ball, and leave to rise for an hour.

    Knock back the dough, and then refrigerate.

  4. 04

    Pistachio cream cheese filling

    Mix the ingredients together.

    Pipe 30 g of this preparation into 4.5 / 5 cm diameter round silicone moulds.

    Place in the freezer.

  5. 05

    Raspberry compote

    Heat the puree and raspberry pieces to 40 °C.

    Mix together the pectin NH, diluted in part of the sugar, then add to the raspberry mixture.

    Bring to the boil, add the rest of the sugar.

    Cook until boiling, and add the lemon juice.

  6. 06

    Assembly

    Lay the red non-turned croissant dough over the turned croissant dough piece.

    Roll both layers out to a thickness of 4 mm.

    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 pistachio cream cheese filling in the centre. Bake at 170 °C for 17 minutes.

    Allow to cool and gently warm the raspberry compote, then pipe 15 g to 20 g in the centre.

    Decorate with a fresh raspberry.


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