Jewellery Box

Brioche

In a mixer, combine the flour, fine salt, caster sugar, fresh yeast, whole eggs and milk and mix for 10 minutes. Add the butter and mix well for 10-15 minutes.. Once the dough is smooth, let it rest for 20 minutes at room temperature. Fold the dough in half and then store at 2°C for 12 hours. Bake in gianduiotto-shaped PX068 moulds at 180°C for 15 minutes. Cool and demould.

Raspberry-red Croissant dough

Add the raspberry red colouring to the liquids. Mix all the ingredients in the mixer with a dough hook. Knead for about 6-8 minutes. Cover the croissant dough covered with cling film and put into a freezer for an hour to stop fermentation. Store overnight in the fridge at 2°C. The next day roll the croissant dough out to 3mm thickness, then place it on the cake. Bake in a ventilated oven at 160°C for 20 minutes. Leave to cool.

Croissant Dough

In a mixer, mix the T55 flour, fine salt, caster sugar, inverted sugar, cold water, cold milk, fresh yeast and butter (1) for 6-8 minutes. Place in the freezer for 1 hour, then transfer to and keep overnight in the fridge at 2°C. The next day, fold twice, then once with butter (2). Lay the raspberry-red croissant dough on top of the white croissant dough and roll out to 1.2 cm thickness, then roll out to a 3 mm thickness. Roll the previously baked and cooled brioche in the two-coloured croissant dough and place in the buttered XF52 ring. Bake in a ventilated oven at 160°C for 20 minutes. Leave to cool.

Strawberry compote

Heat the strawberry purée to 40°C, then sprinkle in the caster sugar and pectin mix. Cook by bringing to the boil. Store in the fridge and use for finishing.

Arrangement and finishing

Garnish with strawberry compote in the centre of the croissant.