Fraise d’amour

Composition:

This application is made using 3 recipes

  1. Croissant Dough
  2. Strawberry Creamy
  3. Berries Glaze

1. Croissant Dough

Flour - 1000 g
Fermented dough - 100 g
Egg - 100 g
Whole milk - 250 g
Water - 250 g
Salt - 20 g
Sugar - 140 g
Fresh Yeast - 40 g
Browned butter - 100 g
Puratos Aristo Croissant - 650 g

Method

Mix all ingredients (except the fat for the folds) together 10 min. on
the 1st speed and 3 min. on the 2nd speed.
Let it proof during 30 min., give a flap and put in the fridge for the next day.
Give 3 simple folds with Puratos Aristo Croissant. Roll it out to 5 mm and cut it in squares of 5 x 5 cm. Proof at 28 °C and bake it in a convection oven at 190 °C during ± 15-20 min.

2. Strawberry Creamy

PatisFrance Starfruit Strawberry - 250 g
Granulated Sugar - 30 g
Egg yolk - 75 g
Belcolade Blanc Intense, X516/J or G - 200 g
Belcolade Blanc Selection, X605/J or G - 70 g
Belcolade Pure Prime Pressed
Cocoa Butter - 45 g

Method

Make an English cream with the PatisFrance Starfruit Strawberry, sugar and egg yolks: boil the PatisFrance Starfruit Strawberry add the sugar mixed with egg yolks and cook at 85 °C.
Pass true a sieve onto the Belcolade Blanc Intense, Belcolade Blanc Selection and Belcolade PPP Cocoa Butter, and blend to create a good emulsion. Pour in half sphere of Ø 4,5 cm and let it crystallize at 4 °C.
Then, freeze it.

3. Berries Glaze

Puratos Miroir l’Original Neutral - 500 g
Puratos Topfil Wild Berries - 70 g

Method

Mix all ingredients together, warm to 35-40 °C and apply on the frozen strawberry creamy.

Final assembly

After the baked croissant dough has cooled down, sprinkle with icing sugar with sifter and dispose the frozen glazed strawberry creamy on the top in the center.