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Makes 50 pieces
Recipe Step by Step
30g Inverted sugar
40g Baker's yeast
200g Dry butter 84%
480g Whole UHT milk
500g Dry pastry butter 84%
265g Raspberry pieces
125g Caster sugar
5g Pectin NH
190g Brown sugar
135g Whole eggs
165g Dry butter 84%
95g 4663 EXTRA AMER 67%
80g wheat flour
PEPITES BLANCHES 7500/KG 24%
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.
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.