Chocolate and Griottines Croissants

Original recipe by Jean-Louis Lagneau, Cointreau Gastronomie.

Croissant dough

• Strong flour (200 W) - 1000 g
• Salt - 20 g
• Sugar - 100 g
• Fresh yeast (mixed with the milk) - 40 g
• Whole milk - 170 g
• Cold water - 400 g
• Lecidor (pastry enhancer) - 100 g

For the lamination

• Butter - 500 g

For the filling

• Chocolate cream
• Original Griottines

Preparation

Kneading: Mix all the ingredients together and knead until the dough becomes elastic.
Dough temperature: 18–20°C. Shape into a ball and refrigerate (for approx. 12 hours at 5°C).

Folding: Make three simple folds with the butter, then chill for a further 2 hours.
Roll out the dough to approximately 4 mm thick and cut into triangles of 40 g (+-).
Pipe the chocolate cream using a 1 cm plain nozzle onto the top of each triangle, stopping short of the edges, and place 4 griottines on top of the cream.
Fold the ends as usual and roll up like a straight croissant.

Proofing: Approximately 1 hour 30 minutes (+-) in a proofing chamber at 25°C with 80% humidity.

Baking: Bake in a moderate oven at 200 or 210°C for approximately 18 minutes (+-).

Related articles SOC CHEF

GRIOTTINES ORIGINAL 15º

Different sizes available

Choose size

Choose size