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.