Raspberry Rose Almond Croissant

For the Croissant:

Ingredients Preparation
  • 750g
    bread flour
  • 15g
    crushed fleur de sel
  • 90g
  • 15g
  • 112g
    butter in small cubes
  • 48g
    fresh yeast
  • 150g
    Milk, 4°C
  • 210g
    water, 4°C
  • 375g
    butter sheets
  1. Mix the dough for 7 minutes (speed one).
  2. Let it rise for 1 hour at room temperature.
  3. Degaz and put in the freezer for 1 hour.
  4. Let it rest in the fridge overnight.
  5. Incorporate butter and give a double fold.
  6. Let it rest in the freezer for 30 to 45 minutes and give a single fold.
  7. Laminate at 3 mm.

For the Raspberry Almond Cream:

Ingredients Preparation
  1. Make a pastry cream with raspberry puree, sugar, and cornstarch.
  2. Chill.
  3. In the food processor, combine the raspberry cream and the almond marzipan.

For the Rose Glaze:

Ingredients Preparation
  • 413g
    powdered sugar
  • 74g
  • 12g
    rose essence (drops)
  1. Combine everything together and brush on the baked croissant.

For the Assembly:

  1. Laminate the dough at 3 mm thick and cut triangles at 9 cm base by 32 cm high.
  2. Pipe the raspberry filling at the base and roll the croissant.
  3. Let proof for 2.5 hours and bake at 160ºC for 18 minutes.
  4. Once cooled off, glaze the croissants with the rose glaze and sprinkle with freeze-dried raspberries.

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