• Baker-Pastry Chef

Rasberry buns

  • 3 completion stages



  • Mix together the flour, the improver if needed, the water, salt, eggs, sugars and yeast until you obtain a smooth dough that is not too soft. Mix for about 4-5 minutes. 

  • Then, knead on the second speed setting.

  • After 2 minutes, add the butter.

  • Continue kneading for at least 5 minutes until the dough reaches a temperature of 27°C-29°C and to give it the best possible structure. 

  • Once kneaded, do the windowpane test.

  • Weigh out pieces of dough (from 1.05 kg to 1.5 kg), then leave to rest covered with clingfilm for 15 minutes.

  • Divide the dough pieces into smaller pieces (between 35 g and 50 g each depending on the weight required) then roll them into balls.

  • Leave them to rest covered in clingfilm for 10-15 minutes.

  • Press on the balls to flatten them slightly and make a small well in the centre of each one. Take care not to turn them into doughnuts!

  • Leave to rise at a maximum of 28°C.

  • After 30 minutes, glaze and leave to rise for another 30 minutes.

  • Just before baking, top each bun with a coconut disc.

  • Glaze again and decorate with flaked almonds.

  • Bake in the oven for 7 minutes until the buns are golden brown in colour.

  • Adjust the temperature of the deck oven according to the cooking time.

  • Once baked, leave to cool before adding small dots of crème suisse on top.

  • Decorate with fresh raspberries.

1000 g strong flour improver  SQ flaked almonds 400 g water at 3 °C 25 g milk powder 100 g eggs 50 g invert sugar 80 g sugar 80 g yeast 90 g Organic dairy butter 82% fat – Block 90 g Roasted butter 98% fat  SQ raspberries


Coconut filling

(approx. 136 pieces)

  • In a stand mixer fitted with a flat beater, mix together the softened butter and the sugar until the mixture becomes white.

  • Add the grated coconut, the vanilla and then the eggs.

  • Beat on a slow speed setting, then add the crème suisse and the cream cheese.

  • Lastly, quickly add the flour.

  • Use straight away.

  • Pipe the coconut filling into small individual discs on a silicone mat.

  • Use enough of the filling to ensure the final product is well balanced.

500 g Organic dairy butter 82% fat – Block 500 g sugar 500 g grated coconut 400 g eggs 200 g crème suisse 150 g cream cheese 20 g flour 1/2 vanilla pod (or vanilla extract)


Swiss cream

  • Make some crème pâtissière.

  • Add the melted hydrated gelatine to 1 kg of crème pâtissière and mix together.

  • Leave to cool to 32°C, then add the lightly whipped Sculpture cream.

  • Mix with a spatula until smooth.

  • Leave to solidify in the refrigerator.