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Piécemonte Piécemonte\ Butter campaign 2024
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Ingredients

For 25 servings

Cocoa croissant

3 g yeast

55 g milk

100 g flour (360w)

10 g sugar

10 g Debic Cake Butter

2 g salt

15 g cocoa powder

5 g lio coffee

15 g water

Croissant

30 g yeast

550 g milk

1000 g flour (360w)

125 g sugar

22 g salt

100 g Debic Cake Butter (melted)

500 g Debic Croissant Butter

Pastry cream

800 g milk

200 g Debic Stand & Overrun

250 g sugar

1 vanilla pod

160 g egg yolks

75 g cornstarch

Hazelnut and coffee cream

400 g pastry cream

20 g gelatin mass

125 g mascarpone

250 g hazelnut praline

10 g soluble coffee

Debic products used

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Debic Incorporation Butter Cake 4x2.5KG

  • Constant quality, throughout the year
  • Made from fresh dairy cream
  • A pleasant butter taste in your preparations
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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

Cocoa croissant

Dissolve the yeast in the milk and knead everything together for approximately 15 minutes until you obtain a fine and elastic dough.

Let it rest in the fridge.

Croissant

Dissolve the yeast in the milk and knead everything together for approximately 15 minutes until you obtain a fine and elastic dough.

Let it rest in the fridge until the next day.

Laminate with Croissant Butter and give a simple and a double turn.

Let it rest and give one last turn with the cocoa croissant mass on the outside.

Let it rest in the cold avoiding fermentation.

Laminate to 2 cm and cut transverse sheets that we will put on the top of the dough.

Laminate again until 3 mm and form cylinders.

Ferment at 26 to 28°C for approximately two and a half hours.

Preferably bake in an air oven at 185°C for 15 to 17 minutes.

Pastry cream

Heat the milk, Stand & Overrun and half of the sugar, previously infused with vanilla, to 80°C.

Pour over the mixture of yolks, starch and the rest of the sugar.

Boil everything together and pass through a blender.

Reserve cold until filling the piece.

Hazelnut and coffee cream

Mix the very hot pastry cream with the gelatin, mascarpone, praline and coffee.

Let it cool.

Decorate the top of the piece with a spaguetti nozzle and add a macadamia nut.

Recipe tags Piécemonte Piécemonte\ Butter campaign 2024 Daniel Alvarez Debic Butter Cake Butter Croissant Butter Stand & Overrun
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