Recipe Croissant Eclair - Lescure Butter – PDO Charentes Poitou Butter – Lescure Recipes – Pastry Re

Recipe Croissant Eclair - Lescure Butter – PDO Charentes Poitou Butter – Lescure Recipes – Pastry Re

www.beurre-lescure.com

To make this dish Ingredient list - Croissant Dough with a Modern Touch900 g T45 flour 900 g T55 flour 30 g salt 115 g sugar 20 g invert sugar 75 g yeast 600 g

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  • Stand mixer
  • Mixing bowl
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  • Refrigerator
  • Chef's knife
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  • Candy mold
  • Pastry brush
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  • Spatula
  • Plastic wrap

Ingredients

  • 900 g T45 flour
  • 900 g T55 flour
  • 30 g salt
  • 115 g sugar
  • 20 g invert sugar
  • 75 g yeast
  • 600 g milk
  • 375 g egg
  • 150 g Lescure butter roll 82% (use immediately once taken out of the refrigerator)
  • 5 g vanilla powder
  • 65 g semi-confit de citron Boiron®
  • 35 g Boiron® orange semi-confit
  • 1 kg Unsalted 1kg butter Sheet 84% fat
  • 300 g sugar
  • 30 g milk
  • 1 g salt

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