Strudel Tartlet

Combine the flour, yeast, and milk using the paddle attachment. Once the gluten network has formed, add the honey and sugar. Finally, add the butter and salt, and knead until a complete gluten structure is developed.

Remove 180 g of croissant dough and incorporate the ingredients listed in the cocoa croissant dough recipe. Proof both doughs at 26°C until doubled in volume. Give the classic croissant dough one single fold, then roll it out in a sheeter to form a rectangle the size of the baking tray (40×60 cm). Cool to 0°C together with the coloured dough. Allow both doughs to rest for 12 hours in the refrigerator. Enclose the butter sheet in the croissant dough after the overnight rest. Give it one double fold and one single fold.

Apply the cocoa dough to the outer surface of the folded dough, having brushed it lightly with water to help it adhere, then roll the dough out to a size of 60×40 cm. Refrigerate the dough at 4°C for at least 30 minutes. Roll out the dough to a thickness of 1.4 cm. Starting from the right-hand side, cut thin strips of dough 2 mm thick and arrange them neatly side by side horizontally on the left-hand edge of the dough, following the direction of the folds. Roll the dough out again to a thickness of 3 mm and cut into rectangles measuring 4.5×23 cm.

Arrange the strips around the circumference of Ø9 cm×4.5 cm high Pavoni micro-perforated moulds. Let proof at 27°C for approximately 1½ hours.

Sauté the diced apples with the sugar until all the excess water has completely evaporated. Add the remaining ingredients and cook until a creamy consistency is obtained. Divide into 15 ml hemispherical silicone moulds.

Melt the butter at 45°C and add the remaining ingredients. Store at 4°C.

Distribute 8  g of walnut crumble in the bottoms of each croissant base. Generously fill with the apple mixture (about 30  g), then sprinkle crumble around the edges on the top of the strudels. Bake at 170°C for approximately 15 minutes. Remove from the oven and glaze the apples with clear glaze.