To make this dish
LEAVENED PUFF PASTRY800 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
RASPBERRY CONFIT750 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
LEAVENED PUFF PASTRY
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.
Combine the pectin and the sugar.
Heat the raspberry purée and fresh raspberries.
Add the pectin/sugar mixture.
Add the lemon zest and juice.
FINISHING TOUCHES AND DECORATION
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.