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FRAMBOISE

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Ingredients

For 28 servings

Croissant dough

800 g T45

200 g T65

16 g dry yeast

100 g sugar

15 g inverted sugar

20 g salt

80 g Debic Brioche Butter

420 g water

50 g whole egg

567 g Debic Croissant Butter

Pink colour croissant dough

500 g croissant dough

6 g pink colouring

Red colour croissant dough

250 g croissant dough

12 g red colouring

Almond frangipane

300 g almond paste

150 g Debic Brioche Butter

150 g whole egg

1 vanilla pod

100 g ground almond

15 g corn starch

100 g crème patissière

Crème patissière

225 g milk

25 g Debic Stand & Overrun

50 g egg yolk

50 g sugar

25 g corn starch

25 g Debic Brioche Butter

Debic products used

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Debic Incorporation Butter Brioche 4x2.5KG

  • Made from fresh cream
  • A butter ideal for all dough applications
  • Consistent texture and taste all year round
  • Guarantees smooth and reliable processing
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Debic Tourage Butter Croissant 5x2KG

  • Constant quality, throughout the year
  • Firm, Easy to handle sheets. Made from fresh cream
  • A pleasant butter taste in your preparations
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Debic Stand & Overrun 1L

  • An average overrun of 160%
  • Superb stand without the risk of collapsing
  • Rich cream taste and smooth mouthfeel

Preparation

Croissant dough

Mix all ingredients together in a mixing bowl using a hook attachment on low speed for 12 minutes until the dough temperature reaches 24°C.

Bulk ferment for 30 minutes, then place the dough in the freezer to cool down to 4°C.

Transfer the dough to the chiller for 12 to 15 hours overnight.

Pink and red colour croissant dough

Knead the croissant doughs and colouring at low speed.

Almond frangipane

Blend all the ingredients together in a food processor until it becomes a smooth paste.

Crème patissière

Bring the milk and Stand & Overrun to a boil in a saucepan.

Meanwhile, whisk the egg yolks, sugar and corn starch in a separate bowl.

Gradually pour the boiling milk over the egg mixture while continuously whisking to temper the eggs.

Pour everything back into the saucepan and continue cooking until the mixture thickens.

Add the Brioche Butter and store the crème patissière in the refrigerator.

Assembly

Laminate the croissant dough with the Croissant Butter sheet by making 1 double fold.

Then place 500 g of the pink colour croissant dough on top.

Make a single fold before placing 250 g of red colour croissant dough on top.

Roll the dough to 6 mm thickness.

Evenly slice a part of the dough into 5mm thick strips, twist both ends into a rope and arrange them neatly on the remaining dough.

Proceed to roll the dough to 4.5 mm thickness and cut them to 23 cm x 5.5 cm rectangles.

Pipe almond frangipane in the middle, then place strips of raspberry couverture and some frozen raspberries on the frangipane.

Fold both ends of the dough to the center and carefully line them on a baking tray.

Proof at 30°C for 2 hours. Bake at 160°C for 16 minutes.

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