Corman
  • Baker-Pastry Chef

Individual Patchwork Puff Pastry Rounds

  • An original recipe from Sébastien Léger
  • Recipe calculated for 55 pieces
  • 4 completion stages
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Corman products used for this recipe
Traditional Butter 82% fat - Block Extra Butter 82% fat - Sheet
1
1

Croissant dough

  • Dissolve the yeast in the cold milk.
  • Combine the two types of flour, salt, sugar, butter (1) cut in cubes and yeast/milk mixture on Speed 1 of the mixer for 5 minutes.
  • Knead on Speed 2 for 8 minutes.
  • Shape into a ball and let rise for 1 hour.
  • Punch down, roll out into a rectangle and refrigerate overnight. 
835 g plain flour (T55, approximately 11% protein) 835 g strong flour (T45, approximately 14% protein) 65 g yeast 860 g milk 30 g salt 200 g sugar 165 g Traditional Butter 82% fat – Block 1000 g Extra Butter 82% fat – Sheet
2
2

Citrus-scented sugar

  • Combine all ingredients
150 g raw sugar 5 g lemon zest 100 g flaked almonds
3
3

Finishing touches

200 g Traditional Butter 82% fat – Block  SQ icing sugar
4
4

Shaping and baking

  • Enclose the butter sheet in the croissant dough and perform 1 double turn.
  • Then give the dough 1 single turn and let rest in the refrigerator for 30 minutes.
  • Roll out the dough to a thickness of 3 mm and cut into 1 cm cubes.
  • Fill the buttered rings with 70 g of croissant dough cubes (or trimmings).
  • Let rise for approximately 2 hours at 28°C.
  • Brush the tops of each patchwork round with melted butter and sprinkle with citrus-scented sugar.
  • Bake in a 165°C convection oven for approximately 20 minutes.
  • Unmould, let cool and sprinkle partially with icing sugar.
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Recipe - Individual Patchwork Puff Pastry Rounds
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