Recipe kiss croissant - Professionals

Ingredients

• 1 000 g flour T45
• 420 g water
• 50 g eggs
• 100 g sugar
• 45 g fresh yeast
• 18 g salt
• 20 g honey
• 70 g hazelnut butter
• 500 g Debis crescent butter
• 500 g Debic crescent butter
• QS Red food coloring
• 200 g Debic Cake butter
• 140 g sugar
• 66 g almond paste
• 150 g eggs
• 200 g almond powder 100%
• 100 g pastry cream
• 424 g raspberry puree
• 21 g sugar syrup
• 20 g The Botanist® Gin 60%
• 15 g gelatin powder
• 75 g water
• 100 g water
• 200 g sugar
• 100 g glucose