Elle & Vire Recipes
For
55 pieces
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To prepare this dish

Ingredient list
Step 1: Croissant dough
835 g plain flour (T55, approximately 11% protein)
835 g strong flour (T45, approximately 14% protein)
30 g salt
200 g sugar
65 g fresh yeast
165 g Elle & Vire all Purpose butter 82% fat
860 g milk
Step 2: Cream egg wash
200 g egg yolk whisked
100 g milk
100 g Excellence whipping cream 35% fat
Step 3: Brown sugar almond cream
612 g Elle & Vire all Purpose butter 82% fat
612 g ‘Vergeoise’ black sugar
612 g egg
612 g finely ground almonds
352 g plain flour (T55, approximately 11% protein)
Step 4: Brown sugar imbibing syrup
331 g water
165 g ‘Vergeoise’ black sugar
4 g grated lemon peel
Step 5: Crookie finishing touches
600 g Dark chocolate "ganache" 53%
600 g whole raw almonds
SQ icing sugar
Step 6: Shaping and baking
1000 g Extra dry butter 84% fat
Elle & Vire products used

The recipe,
step by step

  1. 1

    Step 1: Croissant dough

    Dissolve the yeast in the cold milk. Combine the two types of flour, salt, sugar, butter cut into pieces, and the yeast/milk mixture in the bowl of a stand mixer and mix on speed 1 for 5 minutes. Knead on speed 2 for 8 minutes. Form into a ball and let rise for 1 hour. Punch down, roll out into a rectangle and refrigerate overnight.

  2. 2

    Step 2: Cream egg wash

    Combine all ingredients and set aside in the refrigerator.

  3. 3

    Step 3: Brown sugar almond cream

    Cream the softened butter with the brown sugar, then add the ground almonds and flour. Gradually incorporate the eggs.

  4. 4

    Step 4: Brown sugar imbibing syrup

    Combine the ingredients, bring to the boil, strain and set aside in the refrigerator.

  5. 5

    Step 5: Crookie finishing touches

    Coarsely chop the almonds and dark chocolate with a knife.

  6. 6

    Step 6: Shaping and baking

    Enclose the butter sheet in the dough and give it a double turn. Then give the dough parcel a single turn and let rest in the refrigerator for 30 minutes. Roll out to a thickness of 2.5 mm and cut into triangles that are 28-30 cm long and 9 cm at the base (75 g each). Roll up the croissants. Store in the freezer or proof directly for 1¾ hours at 28°C (80% humidity). Let rest in the refrigerator for 15 minutes, then glaze. Preheat a convection oven to 190°C, then bake at 170°C for approximately 17 minutes. Store any unsold croissants in the freezer at the end of the day. Make the brown sugar almond cream and pipe out beveled strips of 13 cm by 3 cm (25 g) using a smooth railroad nozzle (REF: RU5 Matfer) of 1.5 cm by 0.5 cm. Sprinkle with coarsely crushed raw almonds (5 g) and chopped dark chocolate (5 g). Press down slightly and put in the freezer. When needed, defrost the croissants, cut in half into the thickness, up to 2 cm from the edge with a serrated knife. Top each croissant with an insert of frozen almond cream. Close the croissants. Place another strip of frozen almond cream on the croissants. Bake in a 180°C convection oven for approximately 7 minutes. Remove from the oven and spray with syrup. Let cool, then dust with icing sugar.


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A few words about the author…

Maxime Guérin

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