- For 30 people
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
400 g almond paste 50%
80 g T55 flour
160 g eggs
Red croissant dough100 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 filling1000 g sweetened cream cheese filling
40 g pistachio paste
Raspberry compote250 g raspberry puree
250 g raspberry nibs
250 g sugar
10 g pectin NH
20 g lemon juice
Assembly350 g non turned red croissant dough
1500 g turned croissant dough, plain
QS raspberry compote
QS fresh raspberries
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.
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.
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.
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.
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.