Recipe kiss croissant - Professionals
www.remycointreaugastronomie.com
Preparation steps: crescent dough, red crescent dough, almond cream, raspberry jelly, super bright syrup, ...
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Cooking tools:
- Stand mixer
- Plastic wrap
- Rolling pin
- Baking sheet
- Oven
- Freezer
- Refrigerator
- Chef's knife
- Mixing bowl
- Whisk
- Saucepan
- Kitchen scale
- Measuring cup
- Measuring spoon
- Pastry brush
- Cube mold
- Piping bag
- Cooling rack
- Spatula
- Stove
- Fine-mesh sieve
- Parchment paper
- Cutting board
- Kitchen timer
- Instant-read thermometer
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
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