By Nicolas Boussin - Maxime Guérin

Recipe Curry Twist

To make this dish

Ingredient list

  • Croissant dough
    420 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 cheese filling
    1 kg cream cheese
    110 g T55 flour
    160 g eggs
  • Yellow Croissant dough
    115 g farine T45 gruau
    115 g T55 flour
    4 g salt
    20 g sugar
    22 g Lescure Unsalted 250g butter Roll 82% fat
    4 g turmeric
    8 g yeast
    120 g milk
  • Turmeric croissant dough
    280 g T55 flour
    280 g bread flour (T45)
    10 g curcuma en poudre
    10 g salt
    50 g sugar
    20 g yeast
    55 g Lescure Unsalted 250g butter Roll 82% fat
    290 g milk
  • Cream cheese garnish
    1575 g Cream cheese Elle & Vire
    175 g T55 flour
    250 g eggs
    15 g curry
    Poulet, cacahuète, poivrons poêlés, copeaux de noix de coco (35g environ par viennoiserie)
  • Egg wash
    200 g egg yolk
    200 g milk
  • Assembly
    QS white sesame seeds
    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

The recipe, step by step

  1. 01

    Croissant dough

    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.

  2. 02

    Cream cheese filling

    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.

  3. 03

    Yellow Croissant dough

    Mix together the plain and strong flours, salt, sugar, butter in pieces, turmeric, and the yeast which has been mixed together with the milk.
    Use the lowest speed setting to knead for 5 minutes, then knead 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 refrigerate.

  4. 04

    Turmeric croissant dough

    Mix together the plain and strong flours, turmeric, salt, sugar and butter (cut into pieces), 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 speed setting.

    Roll into a ball and let it rise one hour.

    Knock back the dough and chill.

  5. 05

    Cream cheese garnish

    Mix the cream cheese, flour, eggs and curry powder in the food processor.

    Pipe 20g of this mixture into 4.5/5 cm round silicone moulds and add the fillings. In total, it should weigh approx. 55g.

    Place in the freezer.

  6. 06

    Egg wash

    Mix the ingredients together.

  7. 07

    Assembly

    Place the turmeric dough rolled out to 2.5 mm on the prepared croissant dough piece. Roll out to a thickness of 2.5 mm. Cut the pastry in half widthways. Moisten one of the halves with water and lay them on top of each other.

    Moisten the turmeric side with water and sprinkle with white sesame. Then press lightly with a rolling pin.

    Cut out 2 x 18 cm strips (35-40g). Twist and then seal together.

    Leave to rise in an 8 cm-diameter buttered food ring for 1 hour 30 at 28°C, then glaze.

    Insert the frozen cream cheese filling. Bake at 170°C for 17 minutes.


Another recipes you might enjoy

Content reserved for logged users

Login

Sweet Puff Pastry Twists with a modern touch