Valentine Croissant Ribbons

Viennoiserie Dough

  500g Flour T55

  60g Sugar

  13g Yeast

  200g Water (3°C)

  50g Cream

  10g Salt

  40g Butter

  Instructions

• Combine all dough ingredients 24 hours in advance.
• Ensure the Desired Dough Temperature (DDT) is 25°C.
• Lamination (Alternative Lock Method): Give the dough one double fold, then rest in the chiller for one hour. Give one single fold, then roll until it reaches 3 mm thickness.

Lamination Butter

  250g Dry Butter

Lamination Steps

1. Let the dough reach a temperature of 18°C.
2. Prepare the dry butter for lamination (pliable but cool).
3. Give the dough one single fold.
4. Flatten the dough to 3 mm using a dough sheeter.
5. Cut the dough into 3.5 cm x 30 cm strips and roll them.
6. Place in triangle rings. Bake at 180°C for 18 minutes. Place a tray on top during baking to ensure a flat surface.

Berry Raspberry Coulis

  50g Raspberry puree

  50g Frozen strawberry

  15g Sugar

  1.5g Pectin

  30g Glucose

   Method

1. Heat the raspberry puree, frozen strawberries, and glucose to 40°C.
2. Premix the sugar and pectin, then whisk into the heated puree until smooth.
3. Bring the mixture to a boil to activate the pectin.

Raspberry Ganache

  120g Raspberry Puree

  150g Embassy Zen 33% White Chocolate

  5g Gelatine

  25g Water

  35g Melted Cocoa Butter

  30g Glucose

  20g Soft Butter

    Method

1. Heat the puree and pour it over the white chocolate; stir to combine.
2. Add the bloomed and melted gelatine to the chocolate mixture.
3. Incorporate the melted cocoa butter.
4. Add the soft butter and emulsify (preferably with an immersion blender).
5. Rest the ganache in the chiller for approximately 2 hours.