280 g T55 flour 280 g Gruau flour (high gluten flour) Red food colouring as desired 10 g salt 65 g sugar 20 g yeast 290 g Elle & Vire Whole Milk 55 g Elle & Vire gourmet butter 82% fat
Croissant dough (B)
835 g T55 flour 835 g Gruau flour (high gluten flour) 30 g salt 190 g sugar 65 g yeast 860 g Elle & Vire Whole Milk 165 g Elle & Vire gourmet butter 82% fat 1000 g Extra dry butter 84% fat
Matcha tea and cream cheese filling
1000 g Original american cream cheese 34% fat 400 g almond paste 50% 80 g flour 160 g eggs 10 g matcha powder
Glaze
200 g egg yolk 200 g Elle & Vire Whole Milk Salt to taste
Raspberry compote
500 g raspberry puree 500 g raspberry nibs 500 g sugar 20 g pectin NH 40 g lemon juice
Mix together the plain and strong flour, the salt, sugar, butter (cut into pieces), and the yeast which has been mixed together with the cold 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 for one hour. Knock back the dough and chill.
2
Croissant dough (B)
Mix together the flours, the salt, sugar, 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 out and let it rise one hour. Knock back the dough and chill. Using the butter, carry out a double turn then a single turn. Leave to chill in the refrigerator.
3
Matcha tea and cream cheese filling
Mix all the ingredients together using a food processor.
4
Glaze
Mix the ingredients together.
5
Raspberry compote
Heat the purée and the raspberry pieces to 40°C (104°F).
Mix together the pectin NH, diluted in part of the sugar, then add to the raspberry mixture.
Bring to the boil, add the rest of the sugar. Cook until boiling and add the lemon juice.
6
Finishing and presentation
Place the red croissant dough (A), rolled out to a thickness of 2.5 mm, on the prepared croissant dough piece (B). Roll out the dough to a thickness of 3 mm. Cut the rolled out dough in half. Moisten with water and place one on top of the other to form the edges. Cut out strips which are 2 cm by 20 cm (between 55 g and 60 g). Twist and arrange in the florentine Flexipan® moulds (reference: 112). Leave to rise for 2 hours at 28°C (82.4°F).
Pipe 20 g of almond and matcha tea cream cheese filling in the base of the mould.
Glaze, then bake at 170°C (338°F) for 10 minutes, then reduce the temperature to 165°C (329°F) and cook for a further 7 minutes. Take out of the oven and coat with syrup. Leave to cool and pipe with 20 g of raspberry compote.
Recipes
