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Raspberry croissant

François Galtier

By François Galtier

Ingredients

EXTRA PUFF PASTRY BUTTER
EXTRA PUFF PASTRY BUTTER

1140g

CROISSANTS DOUGH

  • Flour T55 2000g
  • Water 900g
  • Salt 40g
  • Yeast 100g
  • Sugar 200g
  • Honey 80g
  • Brittany Puff Pastry Butter / Extra Puff Pastry Butter 140g
  • Brittany Puff Pastry Butter / Extra Puff Pastry Butter 1000g
  • Red Food Color SQ

RASPBERRY CREAM

  • Sugar 120g
  • Hot Custard Cream Powder / Corn Starch 48g
  • Raspberry Puree 450g
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