Strawberry Mascarpone Croissant

Ingredients

Red détrempe, cutting, shaping and baking

● 300 g croissant dough
● 8 g red gel food color (water based)
● Laminated croissant dough
(already prepared)

Mascarpone and Strawberry Creams

Mascarpone cream
● 1 kg mascarpone cheese
● 500 g Valrhona Absolut Cristal
Nappage
Strawberry Cream
● 400 g strawberry puree
● 80 g simple syrup TPT (50:50
sugar and water)
● 30 g Gelcrem hot Sosa
● 30 g lemon juice

Finishing and presentation

Glaze:
● 500 g sugar
● 200 g water
● 150 g glucose

Preparation

Red détrempe, cutting, shaping and baking

● Laminate the dough as for the plain croissant
dough, carry out the turns and folds, and keep in
the fridge for 40-60 minutes.
● In a stand mixer with the hook or paddle
aachment add the 300 g croissant dough
(recipe on pg 5) and mix with the red color for 3-4
mins at medium-high speed or until well
combined. Stretch the dough into a square
shape. Wrap with plastic film.
● Keep it in the fridge overnight or freezer for 1
week.
● Take the laminated croissant dough from the
fridge. Stretch the red détrempe to the same
size as the croissant dough.
● Lay the red détrempe onto the croissant dough.
Flip the dough over and trim the excess
détrempe. Cut the sides of the dough to allow
the buer to spread. Roll out the dough to 40cm.
Turn the dough and roll out to 3 mm thickness.
Trim the edges of the dough.
● Cut the dough into 9 cm x 38cm triangles. Roll
them up. Place the croissants on a baking sheet
lined with parchment paper and proof for 2.5-3
hours at 28 oC and 85% humidity.
● Preheat the oven to 170°C. Bake in the oven for 18
minutes. Remove the croissants from the oven
and let cool on a rack.

Mascarpone and Strawberry Creams

● Mix all the mascarpone cream ingredients
together in a bowl with the whisk, until the
consistency of medium peaks is achieved.
Transfer the mascarpone cream into a pastry
bag with a round tip. Keep in the fridge for up
to one week.
● Blend all the strawberry cream ingredients
with the hand blender. Keep in the fridge for
at least 12 – 24 hours. Transfer the strawberry
cream into a pastry bag with a round tip. Keep
in the fridge.

Finishing and presentation

● Put the glaze ingredients in a saucepan and
bring to a boil.
● Make a hole on the boom of the croissants
and fill each one with mascarpone and
strawberry cream.
● Brush the croissants with the glaze and
decorate with Sosa strawberry crispy.