Black Forest Croissant
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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.
- Level:
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Difficult
- Makes:
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18 Yield
- Shelf life:
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2 Days
- Conservation:
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Room temperature
Chocolate Croissant Dough
Ingredients: 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
Preparation: 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
Ingredients: 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)
Preparation: 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
Ingredients: 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
Preparation: 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
Ingredients: Assembly
Preparation: 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
Comments