Black and White Cruffin | Paris Gourmet

By Léo Désémery

 For 25 cruffins 

LAMINATED YEASTED DOUGH 

INGREDIENTS: 
625 g T45 oatmeal flour
375 g T65 flour
20 g salt
120 g sugar
55 g organic yeast
30 g milk powder
60 g butter
395 g water
153 g fermented dough
40 g invert sugar
25 g intense cocoa
500 g P. D. O. sheet butter
30°B vanilla syrup as required

METHOD: 
Knead for 8 minutes on the first speed, then 10 minutes on the second speed.
Divide the dough in 2, then mix one part with the cocoa (add water if needed).
Leave to proof for 20 minutes then place in the freezer.
The next day, bring the dough back to room temperature and laminate the two pieces separately, making 2 single turns and letting the dough rest for 10 minutes in the refrigerator between the two turns.
Keep in the refrigerator for at least 30 to 40 minutes.
Roll out to a thickness of 3. 5 mm then cut strips 4 x 18 cm (weight 75 g).
Stack 1 classic strip and 1 dark strip with an offset, then roll up.
Proof at around 28°C for 1. 5 hours then bake for 15 minutes at 170°C.
Brush with syrup at the end of baking.

CHOCOLATE–PRALINE GANACHE 

INGREDIENTS: 
405 g 35% fat liquid cream
55 g invert sugar
165 g 68% dark chocolate couverture
165 g 47% milk chocolate couverture
65 g 65% hazelnut praline
40 g butter

METHOD: 
Bring the cream and invert sugar to a boil, then pour over the chocolates and hazelnut praline.
Make an emulsion by blending.
Add the softened butter, then blend again until you obtain a smooth, shiny texture.
Store at room temperature for 24 hours before use.

FINISH

METHOD: 
Fill the cruffins with 20 to 25 g of ganache and decorate as desired.

Léo Désèmery

24 years old, Léo Désèmery is passionate about his craft and sharing know-how.  Laminator in the bakery–pastry shop, Au Pain Par Naturin Cugnaux, Haute-Garonne, since 2019, Léo also challenges himself through competitions where he knows how to support and push his colleagues to give their very best.  A Best Young Baker of France himself, he also recently took part in the national best butter croissant competition, where he finished in a very fine thirdth following some hard work. He embodies know-how and craftsmanship.