Recipe Rice pudding-filled croissant
To make this dish
Ingredient list
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Croissant dough302.2 g T45 flour
151.1 g T55 flour
8.8 g salt
219 g water
63 g caster sugar
9.3 g frozen dry yeast
32 g Lescure Unsalted 250g butter Roll 82% fat
224.5 g Unsalted 1kg butter Sheet 84% fat
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Coconut Rice Pudding192 g Risotto rice
2 pods vanilla
540 g water
182.3 g Coconut syrup
275 g coconut cream
121.1 g Malibu coconut liqueyr
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Strawberry gelée1010 g strawberries
49.1 g inulin
98.1 g raw sugar
49.1 g Trehalose
1 pod vanilla
15 g pectin NH
5 g agar agar
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Fruit tuile364 g water
149 g strawberry puree
149 g raspberry puree
66 g Flour T65
124 g icing sugar
149 g egg white
Lescure Unsalted 250g butter Roll 82% fat
Unsalted 1kg butter Sheet 84% fat
The recipe, step by step
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01
Croissant dough
In a mixing bowl fitted with the dough hook, combine the two types of flour, salt, sugar, water, cubed butter, and dry yeast.
Knead for 12 minutes on speed 1, then for 6 minutes on speed 2.
Let the dough rise for 40 minutes.
Place in the blast freezer for 30 minutes, then refrigerate for 30 minutes.
Perform one double turn followed by one single turn with the lamination butter.
Let rest in the blast freezer for 30 minutes, then refrigerate for 30 minutes at +4°C.
Roll the dough out to a thickness of 4 mm.
During the lamination phase (just after giving the dough its turns and allowing it to rest), roll the dough out to a thickness of 7 mm, then cut it into 1 cm wide strips.
Rotate the strips so that the layers of butter and dough are visible, then place the strips face down on the main dough parcel and press down slightly to affix.
Refrigerate for approximately 10 minutes before the final cutting and shaping.
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02
Coconut Rice Pudding
In a saucepan, combine the rice with water and bring to a boil for 3 minutes.
Drain, then add the remaining ingredients and bring to a simmer.
Stir every 2 minutes until the desired texture is obtained.
Transfer to a plastic container.
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03
Strawberry gelée
Weigh all the dry ingredients, then combine them with the strawberries.
Bring to a boil and let simmer until the desired texture is obtained.
Transfer to a plastic container
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04
Fruit tuile
Briefly bring the water, purées, and flour to a boil.
Let cool slightly, then add the sugar and egg whites. Mix well and let rest overnight in the refrigerator.
Spread onto a greased Silpat ®, then bake for 6 minutes at 165°C. Cut as needed.
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05
Assembly
Begin by preparing the croissant dough and let it rise before storing it in the freezer.
Meanwhile, prepare the gelée and let it set in the refrigerator at +4°C. Then prepare the rice pudding and let cool in the refrigerator at +4°C. Finally, prepare the last sub-recipe, the fruit tuile cookie and set aside in the refrigerator.
The next day, thaw the croissant dough, then prepare the croissants.
Once the dough has been given its turns, then cut it into 3x20 cm strips and roll them up. Proof for 2 hours at 27°C.
Preheat the oven to 210°C.
Using a pastry bag, fill the proofed viennoiseries with the rice pudding, then bake at 180°C for 20 minutes. Unmould and let cool completely. Fill with the strawberry jelly.
Preheat the oven to 165°C.
Spread the tuile batter onto a greased Silpat ®. Cut immediately after taking it out of the oven, curve the tuile cookies if possible, otherwise return them to the oven for a few seconds. Decorate the croissants.
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