Corman
  • Baker-Pastry Chef
  • Baker-Pastry Chef

Crème Brûlée & raspberry viennoiserie

  • An original recipe from Giambattista Montanari
  • Recipe calculated for 38 pieces
  • 4 completion stages
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Corman products used for this recipe
Traditional Butter 82% fat - Block Express Butter 82% fat - Sheet Selection cream 35% fat
1
1

Croissant dough

  1. Place all ingredients in the mixer and begin kneading, continuing for 10–12 minutes.
  2. The finished dough should reach approximately 22°C. Bulk ferment at 22°C for 45 minutes, then roll out without butter to the size of a tray.
  3. Wrap in plastic film and refrigerate overnight.
  4. The following day, remove the butter sheet from the refrigerator and incorporate it into two-thirds of the dough, close with one four-fold turn, then give the dough a five-fold turn.
  5. Let the dough rest in the refrigerator at 4°C for 15–20 minutes.
720 g Type 00 flour W 320 P/L 0.50 220 g Firm sourdough 38 g Osmotolerant baker's yeast 355 g cold milk 95 g sugar 40 g Whole milk powder 15 g salt 75 g Traditional Butter 82% fat – Block 500 g Express Butter 82% fat – Sheet
2
2

Crème brûlée

  1. Combine the yolks with half the sugar and 100 g of the cream.
  2. In a small saucepan, heat the remaining cream with the remaining sugar and vanilla until boiling.
  3. Pour over the yolks and cook to 79°C. Cool before using.
500 g Selection cream 35% fat 110 g caster sugar 130 g egg yolks 2 g vanilla pulp
3
3

Raspberry hemisphere

  1. Combine the pectin with the sugar.
  2. In a saucepan, heat the fruit and purées with the glucose syrup, then add the sugar-pectin mixture and bring to the boil.
  3. Once boiling, add the gelatine mass.
  4. Pour into hemispherical moulds and freeze.
112 g granulated sugar 16 g pectin NH 680 g frozen raspberries 236 g raspberry puree 100 g passion fruit puree 56 g glucose syrup 120 g gelatin mass
4
4

Assembly

  1. Roll out the dough to a thickness of 3 mm and cut discs according to the size of the fluted mould.
  2. Line the moulds with the dough and proof at 26°C for 60 minutes.
  3. Pour the crème brûlée into the moulds to ¾ full and bake at 170°C for approximately 15-18 minutes.
  4. Chill immediately.
  5. Decorate each portion with a frozen raspberry hemisphere and fresh raspberries.
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Recipe - Crème Brûlée & raspberry viennoiserie
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