Raspberry Rose Almond Croissant

Recipe

For the Croissant:

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

For the Raspberry Almond Cream:

ingredients	preparation
190g raspberry puree 51g sugar 20g Cornstarch 238g MAN-AC-A094101	Make a pastry cream with raspberry puree, sugar, and cornstarch. Chill. In the food processor, combine the raspberry cream and the almond marzipan.

For the Rose Glaze:

ingredients	preparation
413g powdered sugar 74g water 12g rose essence (drops)	Combine everything together and brush on the baked croissant.

For the Assembly:

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

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