Raspberry Rose Almond Croissant

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Raspberry Rose Almond Croissant

For the Croissant:

Ingredients

  • 750g   Bread flour
  • 15g   Crushed fleur de sel
  • 90g   Sugar
  • 15g   Honey
  • 112g   Butter, cubed
  • 48g   Fresh yeast
  • 150g   Milk, 4ºC
  • 210g   Water, 4ºC
  • 375g   Butter sheet

Directions

  1. Mix the dough for 7 minutes (speed one).
  2. Let it rise for 1 hour at room temperature.
  3. Degaz and put in the freezer for 1 hour.
  4. Let it rest in the fridge overnight.
  5. Incorporate butter and give a double fold.
  6. Let it rest in the freezer for 30 to 45 minutes and give a single fold.
  7. Laminate at 3 mm.

For the Raspberry Almond Cream:

Ingredients

  • 190g      Raspberry puree
  • 51g        Sugar
  • 20g        Cornstarch
  • 238g      American Almond® almond marzipan

Directions

  1. Make a pastry cream with raspberry puree, sugar, and cornstarch.
  2. Chill.
  3. In the food processor, combine the raspberry cream and the almond marzipan.

For the Rose Glaze:

Ingredients

  • 413g    Powdered sugar
  • 74g      Water
  • 12g      Rose essence (drops)

Directions

  1. Combine everything together and brush on the baked croissant.

For the Assembly:

Directions

  1. Laminate the dough at 3 mm thick and cut triangles at 9 cm base by 32 cm high.
  2. Pipe the raspberry filling at the base and roll the croissant.
  3. Let proof for 2.5 hours and bake at 160ºC for 18 minutes.
  4. Once cooled off, glaze the croissants with the rose glaze and sprinkle with freeze-dried raspberries.

Recipe courtesy of American Almond® – www.americanalmond.com