Mascarpone & Strawberry Roll | L'Atelier
Antonio Bachour, a visionary pastry chef acclaimed as the world's best, is celebrated for his relentless dedication and pursuit of perfection.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at latelier.eustralis.com.au.
Cooking tools:
- Stand mixer
- Immersion blender
- Piping bag
- Kitchen scale
- Rolling pin
- Pastry brush
- Cooling rack
- Mixing bowl
- Whisk
- Baking sheet
- Parchment paper
- Plastic wrap
- Chef's knife
- Saucepan
- Stove
- Oven
- Refrigerator
- Freezer
Ingredients
- Flour (T45) 3750g
- granulated sugar 560g
- salt 60g
- Whole milk 1875g
- cold unsalted butter 250g
- fresh yeast 175g
- Non- stick spray, as needed.
- 500 grams of cold unsalted butter.
- Croissant dough 300g
- Red colouring (water base) 8g
- Mascarpone Cheese 1kg
- Clear Mirror Glaze 500g
- Boiron strawberry puree 800g
- Syrop 140g
- Coldtex Ingredium 60g
- Boiron lemon puree 50g
- Sugar 500g
- Water 200g
- Glucose 150g
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