Mix All ingedients together for 10min speed 1 & 5min speed 2 ( except the Butter Puff Pastry for Tourage * )

The dough should be at 24C at the end of the mix.

Scale 1 Paton at 1kg150gr , shape round and let it rest for 30min

Flat the dough into a square shape and cool down for few hours in the fridge ( or 30min in a freezer to fasten the process )

Laminate the dough folowing 1 single fold & 1 double fold ( give a 30min rest in betwen each folds )

Once the dought is laminated and cold, cut 1/4 inch slices of laminated dough starting from the opposite of the folding direction ( Turn your dough 90 degrees after your last fold to get to the side part of your dough )

Lay down the slices of dough upside down on the top of you paton. Layered of butter visible from the top view

Laminate the dough to 3mm thickness and cut rectangles ( 1inch wide X 7inch Long ) This should give you 70gr dough per pieces and you need 15 pcs total )

Using stainless steel cup mold ( 3inch diameter X 2.5inch tall ), cover the side and bottom of the mold by rotating the dought around. Make sure the layered butter dough is facing up

Proof for 2hours at 24C / 70% Humidity ( it’s better to bake them underproof to get the best look of the layer )

Bake at 155C in a convection oven for 18min wihtout eggwash. Please make sure to place a tray on top of the mold to press down

Mix eggs and sugar ( 2 ) together until smooth and whithen color . Set aside

Mix together lemon juice, sugar, butter and zest in a pot. Bring to boil.

Once boilling, add the first mix, reduce the heat and cook for 5min

Add the gelatin sheet soften in cold water and mix with hand blender for 30 second

Fill in piping bags and set aside in a fridge until complete cool down

Mix water and sugar ( 1 ) in a pot and heat to 110C

While the syrop is heating, mix on high speed in the stand mixer egg white with Sugar ( 2 ) until it tripled the size

Once the syrop is at 110C, lower the speed on the stand mixer and poor the syrop in slowly.

Higher the speed and mix until the merignue cool down

Dispose in a piping bag ready to use

Take one shell of the croissant swirl

Fill it with 70gr of lemon curd ( or to the top of the shell ) and smooth the surface using a spatula

Pipe a large drop of Italian meringue on top of the lemon curd to cover almost the entire filling

Using a torch burner, caramelize lightly the top of the meringue