这个漂亮的双色可颂
配方来自帅锅MOF Johan Martin
TWO COLOURED RASPBERRY CROISSANT
By Johan Martin
for: 15 croissants
A-CROISANT PASTE
500 g flour T55
500 g flour T65
20 g salt
100 g sugar
15 g inverted sugar
50 g fresh yeast
280 g water at 4℃
200 g milk at 4℃
250 g dry butter cut into small cubes
B-COLOUR FOR THE PASTE
5 g raspberry red food colouring (water soluble)
C-COMPLETE THE FOLDS
375 g dry butter
Procedure:
1.Combine in a mixing bowl, with the a hook attachment for 2 minutes on first speed, all the ingredients:flours,salt,sugar,inverted sugar,yeast,water,milk then add the small cubes of butter and continue to mix for 6 minutes on the second speed. The final temperature of the paste should not exceed 24℃.
2.Remove 500g of this paste and combine in a mixer with the food colouring diluted in hot water. Roll out the paste in between two sheets of plastic to 2 cm in thickness and allow to rest in the refrigerator overnight. The following day, roll out the paste to 2 mm in thickness in the shape of a plaque. Place into the freezer for a few minutes.
3.For the remaining paste, 1415g, allow to prove for 30 minutes at room temperature then place into the freezer for 45 minutes, then place into the refrigerator overnight at 4℃.
4.The following day, take the paste (1415g) and roll out to 40cm x 60cm then place into the freezer for 10 minutes.
5.Roll out the butter to 1/2, of the size of the paste and place on top of the "detrempe" and close. Give one simple turn,lengthen then place into the refrigerator. Once again, roll out the paste then give one simple turn then rool out to 60cm x 30cm. Place into the freezer for a few minutes. Place over the top of the paste, the coloured paste, then roll out to 3 mm in thickness.
6.Cut out triangles of 8 cm by 28 cm in length then, roll the croissant, being careful to have the coloured paste on the outside.
7.Allow to rise for two hours in a proover at 25℃ then bake in an oven at 160℃ for 20 minutes. Cool down on wire racks.
RASPBERRY FILLING
300 g raspberry puree
200 g frozen crushed raspberries
200 g sugar
15 g pectin NH
Procedure:
1.In a saucepan, heat to 40℃ the puree with the crushed raspberries. Then, sprinkle in the sugar and pectin NH. Bring to the boil and cook for 3 to 4 minutes.
2.Cool down and stock for the finishing.
3.Using the point of a small nozzle, poke holes in each croissant then fill with the raspberry filling.
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