California Raisin & Beetroot Croissant - California Raisins Asean.
Yong Ming Choong| Executive Pastry Chef, Mandarin Oriental Singapore I was inspired by one of my traditional childhood games, "Gasing Top", to create this California Raisin beetroot croissant as the...
Ingredients
- 850 g bread flour, sifted
- 850 g cake flour, sifted
- 10 g bread improver
- 10 g dry yeast
- 3 g salt
- 216 g sugar
- 50 g milk powder
- 480 ml water
- 120 g egg
- 250 g beetroot purée
- 150 g raspberry powder
- 1000 g lamination butter
- 680 ml water
- 150 g egg
- 100 g California Golden Raisins
- 310 g eggs
- 110 g egg yolk
- 120 ml water
- 60 g California Raisin paste
- 120 g yuzu purée
- 10 g corn flour
- 330 g caster sugar
- 60 g gellan gum
- zest of 2 oranges
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