By Jeffrey Cagnes

Recipe Rolled Croissant

To make this dish

Ingredient list

    800 g bread flour
    100 g Lescure Unsalted 250g butter Roll 82% fat
    45 g yeast
    20 g honey
    130 g sugar
    20 g salt
    250 g water
    200 g milk
    200 g Flour T65
    500 g Unsalted 1kg butter Sheet 84% fat
    750 g raspberry puree
    150 g fresh raspberries
    100 g sugar
    2 lemon peel
    2 lemon juice
    25 g pectin NH
    SQ freeze-dried raspberry powder (optional)

The recipe, step by step

  1. 01


    Combine the two types of flour, milk, water, salt, sugar, honey, crumbled yeast and butter, cut into pieces.

    Knead on speed 1 for 8 minutes, then on speed 2 for 3-5 minutes until the gluten begins to develop.

    Shape into a ball and let the dough rise for 20 minutes at room temperature.

    Punch the dough down, then fold and let rest in the refrigerator for 2 hours.

    Incorporate the butter sheet, giving the dough two single turns.

    Let it rest for at least 1 hour in the refrigerator.

    Roll out the pastry to a thickness of 3.5 mm using a dough sheeter and cut into 20 cm x 3 cm strips.

    Roll the strips up and place in Ø 80 mm x 45 mm high moulds.

    Let rise for 2 hours at 26°C.

    Bake in a 170°C convection oven for approximately 30 minutes.

  2. 02


    Combine the pectin and the sugar.

    Heat the raspberry purée and fresh raspberries.

    Add the pectin/sugar mixture.

    Add the lemon zest and juice.

    Set aside.

  3. 03


    Fill the inside of the croissants with the raspberry confit using a piping bag.

    Brush the croissants with a light syrup when you take them out of the oven, then sprinkle with the raspberry powder.

    Decorate the tops of the croissants with a dab of confit.

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