Raspberry/Fig Cupidon

By Olivier Guillard

For 15 pieces 

CHEF'S TIP: 
Carefully respect the proofing time for the laminated yeasted dough (15 minutes) in order to obtain more strength, flavor and open crumb.

LAMINATED YEASTED DOUGH 

INGREDIENTS: 
250 g T55 flour
250 g T45 oatmeal flour
55 g sugar
7 g salt
8 g invert sugar
25 g yeast
140 g water
100 g milk
125 g butter
250 g sheet butter
30°B syrup as required (100 g sugar – 100 g water)

METHOD: 
Knead all the ingredients except the tourage butter. The dough must be firm. Knead for 10 minutes in the beater.
The dough must reach a temperature of 24°C at the end of kneading.
Leave to rest for 15 minutes.
Make a fold. Leave to rest for 30 minutes.
Place in the freezer for 40 minutes on a tray and turn the piece of dough over after 20 minutes.
Enclose the 250 g of sheet butter.
Laminate: 1 double turn and 1 single turn.
Leave to rest for 30 minutes. Roll out into a rectangle 40 x 42 cm and 4. 5 mm thick.
Leave to rest for 15 minutes at -20°C.
Cut rectangles of 14 cm x 8 cm and cut 3 identical strips lengthwise.
Stack the 3 strips leaving a 1 cm offset between each strip, then roll them upon themselves.
Place the viennoiseries in molds 7 cm in diameter and 6 cm high, greased beforehand, and put on a tray.
Proof for 1. 5 hours at 29°C. There is no need to brush with egg-wash.
Bake at 220°C in a deck oven for around 15/20 minutes or at 165°C in a convection oven for 12 minutes.
When they come out of the oven, brush syrup on top.
Leave to cool on a rack.

RASPBERRY/PRICKLY PEAR COMPOTE 

INGREDIENTS: 
125 g sugar
4 g pectin NH
125 g raspberry pieces
125 g prickly pear purée
Juice of 1 lemon

METHOD: 
Mix the sugar and pectin together.
Add the pieces and the purée then bring to the boil for 2 to 3 minutes.
Add the lemon juice.
Cover with film and store.

WHIPPED VANILLA/GINGER GANACHE 

INGREDIENTS: 
100 g 35% fat liquid cream
½ vanilla pod
2 g powdered gelatine 200 blooms
12 g water
60 g 35% ivory couverture
200 g 35% fat cold liquid cream
12 g ginger paste

METHOD: 
Heat 100 g of cream with the vanilla pod.
Add the gelatine previously hydrated with the water.
Pour over the couverture and make an emulsion.
Add the 200 g of cold cream and the ginger paste.
Blend.
Chill for at least 3 hours.

FINISH 

METHOD: 
When cold, fill with raspberry/fig compote.
Whip the ganache.
Pipe the whipped ganache on top and add a little compote and some lime zest.