Corman

CROISSANT WITH PEACH AND SAGE NAMELAKA

  • An original recipe from Giambattista Montanari
  • Recipe calculated for 55 pieces
  • 3 completion stages
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Corman products used for this recipe
Traditional Butter 82% fat - Block Extra Butter 82% fat - Sheet Selection cream 35% fat
1
1

CROISSANT DOUGH

  • Dissolve the yeast in the cold milk. Combine the flour, salt, sugar, bloc butter and the yeast/milk mixture and knead for approximately 13 minutes.
  • Shape the dough into a ball and let rise for 1 hour. Roll out into a rectangle and refrigerate overnight.
  • Enclose the butter sheet** in the dough and give it a double turn, then give it a single turn. Let the dough rest in the refrigerator for 30 minutes.
  • Laminate to 2.8 mm and cut into triangles 26 cm long x 9 cm at the base (approximately 65 g each).
  • Shape the croissants and place them in the proofer at 26°C for approximately 2 hours (70-75% humidity).
  • Brush with a first coating of cream egg wash and refrigerate for 15 minutes.
  • Apply a second coat, then bake in a 170°C convection oven for approximately 17-18 minutes.
Corman tip

** you can choose the Corman Butter Sheet of your choice

2266 g Type 00 croissant flour 40 g salt 267 g sugar 87 g fresh yeast 220 g Traditional Butter 82% fat – Block 1147 g milk 1000 g Extra Butter 82% fat – Sheet 400 g Cream glaze*
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2

*CREAM EGG WASH

  • Combine the ingredients and set aside in the refrigerator.
100 g egg yolks 100 g eggs 200 g Selection cream 35% fat
3
3

PEACH & SAGE NAMELAKA

  • Finely chop the sage, add it to the purée and heat to 40°C.
  • Add the cream cheese chilled to 4°C and stir to combine, bringing the temperature back up to 40°C. Meanwhile, melt the white chocolate to 35°C.
  • Combine the two mixtures, creating a stable emulsion with an supple, glossy consistency.
  • Add the gelatine mass and cream. Refrigerate at 4°C for 12 hours.
  • Before using, transfer the namelaka to the bowl of a stand mixer, place in the freezer at -18°C for 10 minutes, then whip at medium speed.
  • Fill the croissants with the namelaka.
250 g red peach puree 2 g Fresh sage 100 g Soft style cream cheese Elle & Vire Professionnel® 300 g white chocolate 150 g gelatine mass 750 g Selection cream 35% fat
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Recipe - CROISSANT WITH PEACH AND SAGE NAMELAKA
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