Baker-Pastry chef

PRALINE TWISTS

Original recipe by Gaëtan Paris, MOF 1997, Best Baker Craftman

PRALINE TWISTS

CROISSANT DOUGH

480 g water at 20 °C
400 g Dairy Butter 82 % fat - Sheet
40 g yeast
40 g trimoline
240 g sugar
40 g salt
1520 g bread flour
480 g T55 flour
40 g yeast
480 g whole milk
Whisk together the water and yeast, then add the flour (poolish). Cover with cling film and leave to ferment at room temperature for about 1 hour (the mixture should double in volume). Once the poolish has doubled in volume, knead on the lowest speed in a mixer together with all the ingredients. Knead on the second lowest speed setting for 8 to 10 minutes (the dough should be smooth). Keep the dough at a temperature of 24 °C. Form the dough into a ball, then place on a baking sheet and cover with cling film. Leave to rest at 2 °C overnight.

PRALINE TWISTS

3,76 kg croissant dough
1 kg Dairy Butter 82 % fat - Sheet
560 g hazelnut almond praliné
560 g pastry cream
QS  egg wash
400 g flaked almonds
Roll out the dough and place 1 kg of the butter sheet on it. Give a double turn, and then a single turn. Leave to rest in the refrigerator for 30 minutes.
Roll out the dough until you have a 46 cm × 50 cm rectangle and 3.5 mm thick. Working upwards, spread the praline crème pâtissière across half of the dough piece, then fold the dough in half. Use a chef's knife to cut out 2.5 cm x 25 cm strips, twist and arrange on a baking sheet. Proof at 25 °C for 2 hours. Brush the egg wash, then add the flaked almonds. Bake at 220 °C in a conventional oven or 170 °C in a fan oven for about 15 minutes.

Corman's products of the recipe

Dairy Butter 82 % fat - Sheet

Dairy Butter 82 % fat - Sheet

The easiest traditional butter to use

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