Δύσκολο
Φτιάχνει: 18 Yield
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Good to go
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Good for freezing
The croissant's alternated layers of colors from red to gold with bright cherry filling are pleasing to the eye and tastebuds.The croissant's alternated layers of colors from red to gold with bright cherry filling are pleasing to the eye and tastebuds.The croissant's alternated layers of colors from red to gold with bright cherry filling are pleasing to the eye and tast...
- Διάρκεια ζωής:
- 2 Days
- Conservation:
- Room temperature
Περιέχει: 4 Συστατικά
Chocolate Croissant Dough
Συστατικά: Chocolate Croissant Dough
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1000 gbread flour
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100 gsugar
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20 gsalt
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45 gfresh yeast
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270 gwater
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100 gPDO Isigny Butter
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280 gWhole milk
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30 ghoney
Προετοιμασία: Chocolate Croissant Dough
- Planetary Mixer: 3 minutes S1 + 8 minutes S2
- Resting: Overnight in chiller
Tools
- Knife
- Sheet Tray
- Cutting board
- Plastic wrap
- Dough sheeter
- Stand Mixer
- Dough Hook Attachment
Red Dough
Συστατικά: Red Dough
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350 gbread flour
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54 gsugar
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7 gsalt
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14 gfresh yeast
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178 gwater
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17 gPDO Isigny Butter
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0.8 gRed 40 (Powdered Food Color)
Προετοιμασία: Red Dough
- Planetary Mixer: 3 minutes S1 + 8 minutes S2
- Resting: Overnight in chiller
Tools
- Knife
- Sheet Tray
- Cutting board
- Plastic wrap
- Dough sheeter
- Stand Mixer
- Dough Hook Attachment
Cherry Confit
Συστατικά: Cherry Confit
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400 gBoiron Dark Cherry Puree
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320 gsugar
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25 gGellan Gum - Low Acyl
Προετοιμασία: Cherry Confit
- Warm dark cherry puree to 45 degrees celsius
- Dry mix sugar and gellan gum
- When puree reaches 45 degrees celsius add the sugar mixture
- Cool down on a tray, place it in blast freezer
- Portion out rectangular "baton" shapes the same size as the chocolate baton
Tools
- Saucepan
- Silicon mat
- Whisk
- Knife
- Offset spatula
- Sheet Tray
- Infrared Thermometer
- Cutting board
- Rubber Spatula
Assembly
Συστατικά: Assembly
Προετοιμασία: Assembly
- Planetary Mixer: 3 minutes S1 + 8 minutes S2
- Dividing: 1890g Chocolate Dough and 640g Red Dough
- Resting: Overnight in chiller
- Folding: Add 500g of PDO Isigny Butter into the Chocolate Dough, Double Fold, Rest 30 Minutes in a chiller, Single Fold
- Shaping: Before final shaping add the red dough on top, then sheet down to 5mm thick, Portion into a chocolate croissant, Add 1 baton of cherry confit and 1 baton of chocolate
- Proofing: 130 minutes at 25C and 85% RH
- Baking: 170C for 20 minutes
Tools
- Knife
- Sheet Tray
- Cutting board
- Plastic wrap
- Dough sheeter
- Stand Mixer
- Dough Hook Attachment
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Comments
Υποβλήθηκε από Aires Reis στις Sun, 02/05/2023 - 22:53
There is no cocao measurement but it clearly calls for it in the video
Υποβλήθηκε από Miranda K - Ch… στις Mon, 02/06/2023 - 15:12
In reply to There is no cocao… by Aires Reis
Hi, Aires. Thanks for catching that! We'll work on getting the recipe updated.
In them meantime, chef Romain used 50g of Cacao Barry Extra Brute cocoa powder for this size recipe.
Υποβλήθηκε από Aires Reis στις Sun, 02/12/2023 - 14:20
In reply to Hi, Aires. Thanks for… by Miranda K - Ch…
Thank you for that! But now all the ingredients have disappeared, except for the confit, can they be restored?
Thanks again!
Aires
Υποβλήθηκε από Miranda K - Ch… στις Sun, 02/12/2023 - 14:30
In reply to Thank you for that! But now… by Aires Reis
Aires, we seem to have opened Pandora's recipe box here! Sorry to make you jump through a hoop, but if you'll fill out a contact form (click the "Contact Us" link at the bottom of the page, I can send you the recipe directly.