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Made with Praliné Amande 70% - 9015

An original École Valrhona recipe

2 steps

Recipe Step by Step

01

Croissant Pastry

1000g Groats
25g Salt
120g Sugar
30g Inverted sugar
40g Baker's yeast
200g Dry butter 84%
480g Whole UHT milk
500g Dry butter 84%

Starting temperature: 125°F (52°C). Mix all the ingredients (except the dry pastry butter) at your mixer’s lowest speed. The dough should have under 60% hydration. Knead for 8 to 10 minutes at your electric mixer’s second slowest speed. Check your dough is at 75°F (24°C). Weigh out 900g rounds of dough and cover with plastic film. Leave to rest overnight at 35°F (2°C). Place on baking trays in the freezer for 45 minutes (flip the dough after 20 minutes). Fold in 250g of butter for each 900g round of dough to make the pastry. Fold using a book turn, followed by a letter turn. Leave to sit in the refrigerator for 30 minutes. Spread out and cut. Glaze with egg wash. Leave to sit for 2 hour at 80°F (25°C). Glaze with egg wash. Bake at 430°F (220°C) in a deck oven.
02

Almond Praline Sponge

140g Powdered almonds
40g Maïzena corn starch
320g Caster sugar
200g Whole eggs
280g Thick crème fraîche
4 Tahitian vanilla pods
4g Baking powder
4g Lemon zest
88g Egg yolks
140g PRALINE AMANDE 70% FRUITE

Mix together all the ingredients, then pour them into a 12cm-diameter silicone mold.

Assembly and finishing