Recipe – Bicolor Croissant (The Raspberry)

• Ciprian Dinu, pastry chef and Technical Advisor Puratos Romania, offers us a spectacular croissant recipe.

Recognized expert in artisanal bakery and pastry, Ciprian Dinu combines innovation Puratos with the tradition of pastry art to create surprising products with authentic tastes and special appearance. Demonstrates and implements innovative recipes using Puratos ingredients, inspiring bakeries and patisseries to enrich their offer with high-quality products.

Bicolor Croissant (The Raspberry)

Component:

• It took
• Color dough
• Filling

Ingredients:

It took:
• Flour 480 1000 gr.
• Cold water (0-1°C) 500 gr.
• Sugar 100 gr.
• Yeast 50 gr.
• Easy Croissant Puratos 150 gr.
• Mimetic Primeur 10% Puratos Butter 50 gr.

Colored dough:
Remove 250 g of dough 2 minutes before the end of kneading and mix with red food coloring + 5 ml of water.

Rolling:
250 gr Mimetic Primeur 10% Butter Puratos per 1 kg of dough.

Filling:
Topfil Raspberry 35% Puratos.

Working method:

Kneading

Kneading dough: 4 minutes slow + 6 minutes fast.

Dough temperature: 18 – 21°C.

Relaxation: 10 minutes in foil, at -18°C.

Lamination: The dough is PROCESSED In the laminating machine up to 7 mm thick, 2 folds are made in 4 (double) successive folds, each time rotating the dough 90° around the axis.

Relaxation: 10 minutes at -18°C.

modeling

Modeling: Apply the colored dough over the rolled dough so that it covers its entire surface. Roll it out to a thickness of 3,2 mm. Cut out triangles with a base of 9 cm and a height of 25 cm. Roll out each triangle. Cut the croissant in half in the middle and place them on the tray with the tip up.

Final proofing: 75 – 90 min at 35°C, relative humidity 70-80%.

ripening

Baking: With a little steam at the beginning of baking.

Baking temperature: 180°C, convection oven.

Baking time: 15 minutes.

Glaze after baking: Immediately after baking, glaze with Harmony Sublimo G&G.

Filling and decoration

After cooling, it is injected with Raspberry Topfil 35% and the base is glazed with Carat Coverlux White.

Read HERE in White Art and other delicious dessert recipes.