Ryo Croissants

Made with Pépites Blanches 24% - 15073

An original recipe by Rémi Montagne

3 steps

Makes 50 pieces

Recipe Step by Step


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 pastry butter 84%

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).

Raspberry Chips

265g Raspberry pieces
125g Caster sugar
5g Pectin NH

Heat the raspberry pieces. Add the pectin NH mixed with the caster sugar. Bring to the boil.


190g Brown sugar
135g Whole eggs
165g Dry butter 84%
95g 4663 EXTRA AMER 67%
80g wheat flour

Briefly mix the brown sugar with the eggs just until the sugar crystals dissolve. Melt the butter and chocolate and check the temperature is 115-120°F (45 -50°C). Incorporate this into your first mixture. Add the sifted flour and finally the raspberry chips.

Assembly and finishing

Make the croissant dough and the raspberry chips.
Use a piping bag to garnish the bottom of a 4.5cm diameter, 2cm tall silicone mold with approx. 7g of mixture. Store in the refrigerator.
Make the brownie and use it to fill the rest of the mold (approx. 17g apiece). Freeze.
The next day, freeze these rounds for 45 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 to a thickness of approx. 5mm to obtain a sheet of approx. 36 x 36cm.
Freeze briefly.
Cut out 7cm squares.
Place them on a baking tray and leave for two hours at a temperature of approx. 75°F (25°C).
Bake at 340°F (170°C) for approx. 15 minutes.
Once the pastries have cooled, glaze their tops then sprinkle them all over with icing sugar.