Photos ©gaelle bc photographer
For a 3240 g pastry dough plus 1 kg tourage butter, 4240 g piece of dough.
INGREDIENTS:
1780 g T45 flour
40 g salt
200 g sugar
50 g honey
45 g baker’s yeast in winter (35 g in summer)
360 g softened butter
720 g water
1000 g sheet butter
METHOD:
Mix all the ingredients except the tourage butter.
Knead for 3 minutes on the first speed then 8 to 10 minutes on the second speed on a beater fitted with with dough hook (smooth dough that comes away from the bowl).
Take a small piece of dough and stretch it to check the “gluten network”: the elasticity and strength of the dough. The temperature at the end of mixing must be 24°C.
Shape into a ball and cover with plastic.
Store in the freezer until the next day.
Remove from the freezer and let it come to 4°C.
Degas the first pastry dough. Roll out the tourage butter to 9-10 mm thick on the rolling mill.
Roll out the dough into a rectangle then place the rectangle of tourage butter in the center and close it up.
The dough must not overlap.
Make a double turn and then a single turn. Leave to rest for at least 1 hour in the refrigerator at 4°C.
INGREDIENTS:
1 l whole milk
90 g sugar
300 g whole eggs
150 g sugar
100 g “special freezing” custard powder
METHOD:
Heat the milk with the 90 g sugar.
Bring to a boil.
Whiten the eggs with the 150 g sugar and custard powder.
Cook like a classic pastry cream.
*Recipes taken from the book “Viennoiseries à la Française !”
For around 40 pieces
CHEF'S TIP:
For the chocolate, choose a good professional chocolate or a good couverture, this will be better than using chocolate chips.
INGREDIENTS:
1 kg “special freezing” pastry cream
500 g 65% dark chocolate couverture, chopped
in a Robot-coupe®
Egg wash as required
Decorative snow sugar as required
METHOD:
Roll out the piece of croissant dough to 4 on the rolling mill (a thickness of 4 mm).
Use the full width of the rolling mill so that the rolled-out pastry is 45 cm wide.
Spread the “special freezing” pastry cream.
Sprinkle with dark chocolate pieces.
Cut the sheet in 2 lengthwise and stack cream side to cream side.
Cut 2. 5 cm wide strips with a serrated knife and twist.
Place the chocolate sticks on trays, 8 per tray.
Place in the refrigerator, proofing cabinet, or freezer.
Proof the sticks for around 2. 5 hours at 25°C.
Brush with egg wash and bake in a deck oven for 16 to 18 minutes at 200/210°C.
Line the trays halfway through baking.
Remove from the oven.
Slide onto racks and leave to cool.
Dust the ends with neige décor icing sugar.
For around 45 pieces
CHEF'S TIP:
You can use apricots in syrup but the recipe is much better with good-quality frozen apricot halves.
INGREDIENTS:
Around 900 g “special freezing” pastry cream
Egg wash as required
90 frozen apricot halves
Homemade vanilla sugar as required
Nappage blond glaze as required
Decorative snow sugar as required
METHOD:
Roll out the piece of croissant dough to 4 ¼ on the rolling mill (4 mm thick).
Use the full width of the rolling mill to obtain a sheet of pastry 45 cm wide.
Trim the pastry sheet and cut into 11 cm squares.
Pipe a ball of 15 to 20 g of “special freezing” pastry cream onto each square.
Roll up the squares to form oranais (lunettes).
Place the oranais on trays, 6 per tray.
Brush with egg wash then put in the refrigerator, proofing cabinet, or freezer.
Proof the oranais for around 2. 5 hours at 25°C.
Brush with egg wash again.
Position 2 frozen apricot halves.
Sprinkle them with homemade vanilla sugar.
Bake at 200/210°C in a deck oven for 16 to 18 minutes.
Line the trays if necessary.
Remove from the oven.
Slide onto racks and leave to cool.
Glaze the apricots with nappage blond glaze.
Dust the center with snow sugar.
For around 45 pieces.
CHEF'S TIP:
For the raisins, you can use golden or dark according to your preference. I opted for half and half for the taste.
INGREDIENTS:
1500 g “special freezing” pastry cream
750 g raisins (½ golden raisins, ½ dark raisins)
Egg wash as required
30°B syrup as required
METHOD:
Roll out the piece of croissant dough to 4 ¼ on the rolling mill (4 mm thick).
Use the full width of the rolling mill so that the rolled-out pastry is 45 cm wide.
Spread the “special freezing” pastry cream, leaving a 5 cm strip without pastry cream at the front of the rolled-out pastry.
Brush this strip with egg wash.
Sprinkle with the raisins previously plumped in boiling water then drained.
Roll the sheet of pastry tightly.
Cut out 4 cm wide pains aux raisins with a serrated knife.
Place the pain aux raisins on trays, 6 per tray.
Place in the refrigerator, proofing cabinet, or freezer.
Proof for around 2. 5 hours at 25°C.
Brush with egg wash then place in greased 14 cm stainless steel rings.
Brush with egg wash and bake in a deck oven at 200/210°C for 16 to 18 minutes.
Line the trays halfway through baking.
Remove from the oven. Remove from the rings. Brush lightly with 30°B syrup. Slide onto racks and leave to cool.