By Ester Roelas
Ingredients
Filled Croissant Roll
- Strong flour 500g
- Fleur de sel 10g
- Sugar 60g
- Fresh yeast 30g
- Cold water 250g
- Milk powder 20g
- Candia Professional Signature Gourmet Butter 100g
- Candia Professional Classic Puff Pastry Butter (laminating) 300g
Whipped ganache
- Candia Professional Signature Whipping Cream 35% 150g
- Candia Professional Signature Whipping Cream 35% (cold-infused with 1/2 vanilla pod) 400g
- Glucose 16g
- Invert sugar 16g
- White chocolate 216g
Filled Croissant Roll
-Knead all the ingredients except the laminating butter for about 15 min.
-Leave the dough to rest in a block for 15 minutes.
-Roll out into a rectangle and chill at 4ºC for 2 h.
-Prepare the laminating butter as a rectangle half a centimetre thick and chill to 10ºC.
-Place the butter in the centre of the dough and close it.
-Give three single turns: thanks to the melting point of our butter (35ºC), the turns can be given one after the other with no resting time.
-Chill for 5 min in the fridge and roll out to a thickness of 4 mm.
-Divide the dough in two and roll each part into a log.
-Chill for 30 min at 4ºC.
-Cut 4 cm thick portions and place them in the centre of greased rings 7 cm in diameter and 4 cm high.
-Proof for about 2 h at 28ºC.
-Bake at 160ºC, with fan, top and bottom heat, for about 20 min.
-As soon as they come out of the oven, roll them quickly in sugar.
Whipped ganache
Cold-infuse the 400 g of cream with 1/2 scraped vanilla pod for 8 h in the fridge.
-Heat the 85 g of cream with the sugars, pour over the chocolate and emulsify.
-Add the 400 g of cold cream and perfect the emulsion with a hand blender.
-Leave for 8 h in the fridge.
-Whip, fill the rolls, then finish filling with pure pistachio paste.
