By Michael Bartocetti
Ingredients
Croissant Dough
- T45 Oatmeal Flour 1538gr
- Acacia Honey 46gr
- Salt 31gr
- Organic Cane Sugar 92gr
- Yeast 77gr
- Fermented Dough 154gr
- Candia Professional Signature Gourmet Butter 185gr
- Rapadura Sugar 100gr
- Candia Professional Whole Milk 769gr
- Candia Professional Signature Gourmet Butter 1000gr
Pastry cream for frangipane
- Candia Professional Whole Milk 445gr
- Madagascar Vanilla Bean 1
- Egg Yolks 110gr
- Organic Cane Sugar 88gr
- Cornstarch 45gr
- Soft Butter 45gr
Almond frangipane cream
- Candia Professional Signature Gourmet Butter 648gr
- Icing Sugar 576gr
- White Almond Powder 648gr
- Cornstarch -390 Tempered Whole Fresh Eggs 73gr
- Bally Rum 45gr
- Custard Cream 720gr
Croissant Dough
Recipe for 1 dough piece, 2 dough pieces are needed to make the cakes
Mix the whole milk with the rapadura sugar to dissolve it. Pour the sweetened milk into the bottom of the bowl, add the salt, sugar, flour, honey, soft butter and yeast. Knead for 10 mins on 1st speed, add the fermented dough, knead for 2 mins again on 1st speed then 8 mins on 2nd speed. Roll out into a 25 x 20 cm rectangle and store in the freezer. Once frozen, store the dough in a cool place for 1 night. Fold the dough with 2 double turns using the laminating butter. Roll out the dough to a thickness of 1 cm. Take 3/4 of the dough and cut 1 cm wide strips. Using the remaining quarter of the dough, roll out to 2 mm. Place the strips on the 2 mm rolled-out dough and keep in a cool place. When the dough has cooled, roll it out to 3 mm using a dough sheeter and then cut into 4 cm strips, turning the sheets at 10° so that they are diagonal. For the second dough: Roll out to a thickness of 10 mm, cut into strips 1 cm wide and 30 cm long. Count 7 strips per cake.
Pastry cream for frangipane
Heat the milk with 1/3 of the sugar and the vanilla bean. Leave to infuse for 25 minutes. Strain. Mix the remaining sugar with the egg yolks and starch. Bring the infused milk to the boil and pour over the egg yolks, pour back into the pan and bring to the boil. Add the butter at the end of cooking. Cool and store.
Almond frangipane cream
Mix the butter with the icing sugar, almond powder and starch until smooth. Add the tempered eggs gradually, then the rum. Smooth the pastry cream and mix the two masses together. Mold discs with a diameter of 16 cm and a thickness of 2 cm Add the fava bean. Freeze this insert. Line the insert with the leftover croissant dough, rolled out as thinly as possible using a rolling pin
Assembly
Line a circle 18 cm in diameter and 6 cm high with baking parchment and place a strip of puff pastry. Lightly brush the insert with egg white.
Place the insert in the centre of the lined circle and fold the edges over the insert, taking care to gently press the two pastries together.
Place the 7 strips of croissants, nicely and irregularly criss-crossed over the insert.
Leave to proof for around 1 hour.
Cooking
20 min 140°C ventil 5 oura closed without circle
