Raspberry croissant

Name: Raspberry croissant
Ingredients: 20g yeast; 92ml water; 260g flour (T45); 30g sugar; 5g salt; 1g bread improver; 40g butter; 14g milk powder; 85g raspberry purée (reduced to 40g); A drop of red liquid food colouring; 12g yeast; 126ml water; 260g flour (T45); 30g sugar; 1g improver; 40g butter; 14g milk powder; 5g salt; 280g butter; 250g raspberry jam; 175g marzipan; 1 free-range egg plus 1 egg yolk; 10ml water; 1g salt; 1g sugar; red liquid food colour (optional)

Come and try a fruity twist on the beloved breakfast treat – you won't regret trying these delicious raspberry croissants!

Brought to you by Le Cordon Bleu London

A much loved French pastry, the croissant is taught within the Diplôme de Boulangerie course at Le Cordon Bleu London. Below, you'll find the recipe that's taught on this very course – good luck, and remember, we'd love to see your raspberry croissants if you try your hand at making some!

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Servings

Ingredients

For the raspberry dough

20g yeast
92ml water
260g flour (T45)
30g sugar
5g salt
1g bread improver
40g butter
14g milk powder
85g raspberry purée (reduced to 40g)
A drop of red liquid food colouring

For the plain dough

12g yeast
126ml water
260g flour (T45)
30g sugar
1g improver
40g butter
14g milk powder
5g salt

For the lamination butter

280g butter

For the filling

250g raspberry jam
175g marzipan

For the egg wash

1 free-range egg plus 1 egg yolk
10ml water
1g salt
1g sugar
red liquid food colour (optional)

Instructions

For the raspberry dough

Reduce the raspberry purée to 40g on the stove, allow to cool.

For the lamination butter

Roll to a rectangular shape about 40x25cm (15½x10in) between two sheets of baking paper, then chill.

For the filling

Combine the ingredients in a mixer fitted with a paddle attachment until smooth. Place into a piping bag and reserve until needed.

For the egg wash

Combine the ingredients, then sieve.

For both doughs (prep separately)

Dissolve the yeast in the water.

Add all the ingredients, except the salt, to a machine mixing bowl, then mix for 9 minutes on low speed. Add the salt and mix for another 2 minutes on high speed.

Chill for a minimum of 2 hours.

For the layering

Roll both doughs separately on a floured surface into 40x25cm (15½x10in) rectangles.

Place the plain dough on top of the raspberry dough, then lay the butter on top.

Roll the dough out again to 40x25cm (15½x10in). Fold both short ends in to meet in the middle, then fold the dough in half again to look like a closed book, leaving the raspberry dough on the outside. Wrap in clingfilm and chill for 30 minutes.

Roll the dough out to 40x25cm (15½x10in), then divide the dough into 3 lengthwise. Fold the top short end down onto the middle section, then fold the bottom short end up onto the layered dough in the centre, so that it forms 3 layers (single turn), leaving the raspberry dough on the outside. Wrap in clingfilm and chill for at least 30 minutes.

Roll out on a floured surface to 6mm (¼in) thick. Trim to straighten the long ends. Cut into 10x15cm (4x6in) triangles (80g each).

Apply a small hazelnut-sized bulb of filling in the centre of the 10cm (4in) edge and fold the cut edge of the dough over, then continue to roll towards the pointed end of the dough to form a croissant. Place on baking trays, leaving space between them to expand.

Prove in a warm place until doubled in size. 8 Preheat the oven to 165°C/Gas Mark 3. Brush the tops with egg wash and bake for 16-17 minutes.

Last updated one year ago

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