This November one of the world’s most charismatic and talented chefs, Johan Martin, comeback to Barcelona for three days masterclass, for that reason pastrybcn wants to bring you one of the most emblematic recipes that he taught us in his last masterclass in Barcelona.
The “Raspberry Flower” is a beautiful and lovely dessert, exclusive only to our pastry community
I hope you enjoy it and more importantly that you do it.
If you want more information about the masterclass that Johan Martin will give in Barcelona on November 4th, 5th & 6th, CLICK HERE.
Total: 2405g
Using a mixer, knead all the ingredients except the dry butter (500 g) at second speed for 6 to 8 minutes. Let the dough rise for one hour at room temperature, and place directly in the refrigerator at 2°C for 12 hours.
Total: 1908g
Using a mixer, knead all the ingredients except the dry butter (500 g) at second speed for 6 to 8 minutes. Let the dough rise for one hour at room temperature, and place directly in the refrigerator at 2°C for 12 hours.
Total: 1180g
In a saucepan, heat the water and raspberry puree to 40°C.
Stir in the caster sugar and Gellan mixture.
Bring to the boil and carry out a test on a frozen plate.
Pour into a half-sphere flexipan (diam. 4 cm), then freeze.
Store in freezer before use.
Total: 1430g
In a saucepan, heat the water and raspberry puree to 40°C.
Stir in the caster sugar and Gellan mixture.
Bring to the boil and carry out a test on a frozen plate.
Pour into a half-sphere flexipan (diam. 4 cm), then freeze.
Store in freezer before use.
Total: 1375g
In a saucepan, heat the water, glucose and trimoline to 40°C.
Add dry powders in rain form, then bring to a boil.
Cook for 2 mins. Add the citric acid and cook again for 1 min. Reserve in the fridge until the next day.
Make the usual rolling with the croissant dough, then superimpose the second colored dough. Roll out to 3mm thickness, and detail strips of (7 X 2.5cm) as well as bottoms (diam.9cm). Fold in half 7 strips of dough, keeping the red part on the outside. Prove in an oven at 27°C for 1 hour to 1 hour 30 minutes. Place the frozen raspberry cofit insert in the center then bake in a ventilated oven at 165°C for 20 mins. Glaze after cooking with the syrup, then leave to cool. Dip the domes of raspberry compote in the neutral topping, and place in the center of the viennoiserie. Finish with a little grated coconut around the edge. Decorate with using gold leaf.
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