Text by Florent Mantey
For 50 rolls of 6. 5 cm
For one piece of croissant dough
INGREDIENTS:
2250 g T45 flour
310 g sugar
50 g salt
50 g yeast
125 g milk powder
1250 g water
1 kg sheet butter
METHOD:
Cut into strips 32 cm long and 3. 5 cm wide, to a thickness of 0. 5 mm.
The weight is around 100 g.
Roll up like a pain aux raisins and position in rings.
Leave to proof for 3 hours at 20°C. Bake for 20 to 25 minutes in a deck oven at 190°C between two perforated trays.
INGREDIENTS:
1 kg frozen peas
Toasted sesame oil as required
40 to 50 g lime purée
Chopped mint leaves as required
Salt as required
METHOD:
Cook the peas in boiling water. After cooling, process them in a Robot-Coupe® or mixer with a little toasted sesame oil.
Add the lime purée, mint leaves, season with salt, and keep chilled.
INGREDIENTS:
Fresh lobsters as required
METHOD:
Cook the lobsters in water. Cut them up and pan-fry.
INGREDIENTS:
Strawberries as required
Mixed shoots as required
METHOD:
Cut the rolls in 2, arrange the lime pea purée with pieces of lobster, strawberries and shoots.