Corman
  • Baker-Pastry Chef

Corman knot

  • Recipe calculated for 60 pieces
  • 6 completion stages
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Corman products used for this recipe
Extra concentrated butter 99.9% fat - Sheet Extra Concentrated Butter 99,9% fat - Block
1
1

Cocoa croissant dough

  • Mix together the plain and strong fl our, cocoa powder, red food colouring, salt, sugar, butter (cut into pieces), and the yeast which has been mixed together with the milk.
  • Knead on the lowest speed setting for 5 minutes, then for 3 minutes on the second speed setting.
  • Roll out and let it rise for one hour.
  • Knock back the dough and chill.
250 g T55 flour 250 g 80 g cocoa powder QS red food colouring 10 g salt 70 g sugar 20 g yeast 330 g milk 50 g Extra concentrated butter 99.9% fat – Sheet
2
2

Croissant dough

  • Mix together the plain and strong fl our, the salt, sugar, butter (cut into pieces), and the yeast which has been mixed together with the milk.
  • Knead on the lowest speed setting for 5 minutes, then for 3 minutes on the second speed setting.
  • Roll out and let it rise for one hour.
  • Knock back the dough and chill.
  • Using the butter, carry out a double turn then a single turn.
  • Leave to chill in the refrigerator.
835 g T55 flour 835 g T45 flour 65 g yeast 860 g milk 30 g salt 190 g sugar 165 Extra Concentrated Butter 99,9% fat – Block 1 kg Extra concentrated butter 99.9% fat – Sheet
3
3

Assembly

  • Place the cocoa dough, rolled out to a thickness of 2.5 mm, on the prepared croissant dough piece.
  • Roll out to a thickness of 3 mm.
  • Cut the rolled out dough in half.
  • Moisten with water and place one on top of the other to form the edges.
  • Cut out strips which are 2 cm by 20 cm (between 55 g and 60 g) and make a knot.
  • Leave to rise in a 6.5 cm Silform® mould for 2 hours at 28°C.
950 g Gianduja chocolate
4
4

Glaze

  • Mix the ingredients together.
200 g egg yolks 200 g milk QS salt
5
5

Glazing syrup

  • Bring the water, brown sugar, glucose and the gum arabic to the boil.
250 g water 250 g raw sugar 100 g Glucose syrup (43 DE) 70 g gum arabic
6
6

Finish and baking

  • Using a piping bag, pipe 15 g of melted Gianduja in the middle of each pastry.
  • Glaze, then bake at 170°C for 10 minutes, then reduce the temperature to 165°C and bake for a further 7 minutes.
  • Coat the pastries with the glazing syrup when they come out of the oven.
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Recipe - Corman knot
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