Raspberry Blossom

Croissant dough

In a mixer, combine all the ingredients (except the 500 g of butter for the folding) and mix for 6-8 minutes. Leave the dough at room temperature for an hour, then cover with cling film and put directly into the fridge at 2°C for 12 hours.

Raspberry-red dough

In a mixer, combine and mix all the ingredients for 6-8 minutes. Let the dough rest at room temperature for 1 hour, then leave overnight in the fridge at 2°C. The next day roll out to 3 mm thickness and store in the freezer.

Raspberry jam

In a saucepan, heat the water and raspberry purée to 40°C. Stir in the caster sugar and Gellan gum. Bring to the boil and test on a frozen plate. Place the mixture in a FR003 semi-sphere mould (4 cm diameter), then freeze. Store in the freezer before use.

Raspberry compote

In a saucepan, heat the raspberry purée and chopped raspberries to 40°C, then pour in the NH pectin and sugar mixture. Bring to the boil, then whisk. Cool and store before use.

Arrangement and finishing

Make the traditional croissant dough and overlap with the second coloured dough. Roll out to 3 mm and cut out seven 2.5 cm strips. Fold the 7 strips of dough into two, keeping the red part on the outside. Place the dough in the XF51 ring in the proofing cabinet at 27°C for 1.5 hours. Place the frozen confit insert in the centre and bake in a ventilated oven at 165°C for 20 minutes. Glaze after baking with syrup and then leave to cool. Dip the raspberry compote semi-spheres in the neutral glaze and place in the centre of the creation. Decorate with gold leaf.