Baker-Pastry chef

Chocolate ring

70-80 rings

Chocolate ring

Croissant dough

835 g flour (T55)
835 g flour (T45)
65 g yeast
860 g milk
30 g salt
190 g sugar
165 g butter*
  • Mix together the plain and strong flours, salt, sugar and butter cut into pieces and the yeast that has been mixed together with the milk. Knead on the lowest speed setting for five minutes, then for 10 minutes on the second lowest speed setting.
  • Roll into a ball and let it rise for one hour. Knock back the dough and chill.

*For an even more pronounced roasted butter taste, you can replace the butter with Corman Roasted Butter in bucket 2 kg.

Chocolate croissant dough

250 g flour (T45)
250 g flour (T55)
80 g cacao powder
10 g salt
70 g sugar
20 g yeast
370 g milk
50 g butter*
  red food colouring
  • Mix together the plain and strong flours, cocoa powder, red food colouring, salt, sugar and butter (cut into pieces), and the yeast that has been mixed together with the milk. Knead on the lowest speed setting for 10 minutes. Roll into a ball and let it rise for one hour.
  • Knock back the dough and chill.
*For an even more pronounced roasted butter taste, you can replace the butter with Corman Roasted Butter bucket 2 kg.

Crumble

200 g Dairy Butter 82 % fat - Block
100 g cream cheese
300 g flour
340 g sugar
90 g grated coconut
  • Use a flat beater to mix all the ingredients together and then bake at 145 °C until slightly browned. 

Chocolate orange cream cheese garnish

1250 g cream cheese
125 g 66 % dark couverture chocolate melted at 40 °C
500 g marzipan 50 %
125 g flour
200 g eggs
125 g Sélection cream 35 % fat
250 g candied orange cubes
  • Mix all the ingredients together using a food processor, except for the candied orange cubes, which should be mixed in with a spatula.

Glazing syrup

250 g water
250 g brown sugar
100 g glucose
70 g gum arabic
  • Boil all of the ingredients together. 

Assembly

  • Using the butter sheet, carry out a double turn and then a single turn. Leave to rest in the cold. Place the chocolate dough on the piece of prepared pastry that has been lightly humidified using a brush.
  • Roll out to a thickness of 4 mm. Cut into 30×2 cm (approximately 50 g) strips.
  • Twist and arrange in the florentine Flexipan® moulds (reference: 112). Leave to rise for two hours at 28 °C.
  • Pipe 40 g of chocolate orange cream cheese garnish into the bottom of the mould and place 10 g of cooked coconut crumble on top.
  • Bake at 170 °C for 17 minutes. When removed from the oven, coat the puff pastries with the syrup.
  • Leave to cool. Sprinkle some icing sugar onto the coconut crumble and add two or three candied orange cubes.  

Corman's products of the recipe

Beurre Noisette 82 % fat - Sheet

Beurre Noisette 82 % fat - Sheet

The first sheet of Beurre Noisette

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Dairy Butter 82 % fat - Block

Dairy Butter 82 % fat - Block

The Easiest Traditional Butter to use

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Sélection cream 35 % fat

Sélection cream 35 % fat

Highly recommended by renowned pastry chefs

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