Recipe Strawberry cheesecake croissant
To make this dish
Ingredient list
-
Lievito Madre260 g Natural yeast starter (Mother starter)
312 g T45 flour
125 g water
-
First detrempe155 g T45 flour
178 g water
31 g dry yeast
-
Croissant dough1034 g T45 flour
273 g water
119 g milk
143 g sugar
36 g honey
155 g Lescure Unsalted 250g butter Roll 82% fat
24 g salt
119 g first detrempe
238 g Natural yeast starter (Mother starter)
751 g Unsalted 1kg butter Sheet 84% fat
-
Rhubarb confit1000 g rhubarb
300 g strawberry puree
200 g water (1)
380 g sugar
22 g cornstarch
22 g water (2)
20 g 200 Bloom gelatine
-
Cheesecake1360 g cream cheese
490 g sugar
68 g Flour T65
12 g salt
450 g egg
9 g vanilla paste
1020 g Lescure UHT Cream 35% fat
-
Strawberry glaze400 g strawberry puree
100 g Absolute cristal
-
Egg wash750 g egg
375 g Fresh egg yolk
150 g Lescure UHT Cream 35% fat
-
Assembly and finishing touchesSQ strawberries
SQ basil
SQ Strawberry glaze
Lescure Unsalted 250g butter Roll 82% fat
Unsalted 1kg butter Sheet 84% fat
Lescure UHT Cream 35% fat
The recipe, step by step
-
01
Lievito Madre
Refresh the Madre dough with the flour and water at 35 °C and use it for the main dough.
-
02
First detrempe
Mix 20 minutes before final mix.
-
03
Croissant dough
After mixing all the ingredients, with the water at a base temperature of 44 °C, into the first detrempe, let it rise overnight at a refrigerated temperature of 2-3℃.
Fold the dough and butter sheet into 1 x 3 and 1 x 4, then chill in a freezer at -7℃ for about 30 minutes.
Roll out and fold to the final thickness.
Let it rise at 27 °C for 2-3 hours.
-
04
Rhubarb confit
Boil strawberry puree, water①, sugar, and rhubarb.
Mix the cornstarch and water② and add to the boiling rhubarb mixture while stirring.
Add the hydrated gelatin.
-
05
Cheesecake
Add the ingredients to the mixing bowl in order and mix with a beater to remove any lumps.
Divide the liquid ingredients and mix them while cleaning the walls in the middle.
Holds 1,100g in a 25×30cm frame.
Place on a hot pan and bake at 200℃ for 15 minutes.
After completely cooling, cut into 5cm squares.
-
06
Strawberry glaze
Combine all the ingredients for the strawberry glaze and blend with a hand blender.
-
07
Egg wash
Blend all ingredients with a hand blender and strain through a fine sieve. Adjust the amount to suit your needs.
-
08
Assembly and finishing touches
Roll out the croissant dough to a final thickness of 3.6mm. Cut into 11×11cm squares / 70g.
Shape the croissant dough and let it rise.
Brush with egg wash, place the cheesecake on top and bake in a convection oven at 165℃ for 16-17 minutes.
Cut 4-5 small strawberries in half, place on the Danish and spread with the glaze.
Garnish with white micro flowers or micro basil.
Another recipes you might enjoy
Raspberry & Pistachio Twist
