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Raspberry Flower Recipe by Johan Martin

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.

Raspberry Flower Recipe

Croissant Dough

Ingredients

  • Croissant Dough T55 flour         1000g
  • Fine salt                                           20g
  • caster sugar                                   100g
  • Trimoline                                           15g
  • Fresh yeast                                      40g
  • Cold water at 4°C                         280g
  • Cold milk at 4°C                            200g
  • Dry butter 82% fat                        250g
  • Dry butter 82% fat (tourage)       500g


Total:                                           2405g

Procedure

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.

Raspberry red croissant dough

Ingredients

  • Farine T55                                    1000g
  • Salt                                                   20g
  • caster sugar                                   100g
  • Trimoline                                           15g
  • Fresh yeast                                      40g
  • Cold water at 4°C                         280g
  • Cold milk at 4°C                            200g
  • Dry butter 82% fat                        250g
  • Raspberry red coloring powder       5g

Total:                                           1908g

Procedure

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.

Confit Framboise

Ingredients

  • Raspberry Pureè                       1000g
  • Mineral Water                                20g
  • Sugar                                           100g
  • Gellan Gum                                    15g

Total:                                          1180g

Procedure

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.

Raspberry Compote

Ingredients

  • Raspberry Pureè                       800g
  • Broken Raspberries                     20g
  • Sugar                                          100g
  • NH Pectin                                     15g

     

Total:                                        1430g

Procedure

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.

Neutral Glaze

Ingredients

  • Water                                        600g
  • Glucose                                     130g
  • Sugar                                        350g
  • Trimoline                                     20g
  • Dextrose                                   255g
  • NH Pectin                                    15g
  • Citirc Acid Solution                       5g

Total:                                        1375g

Procedure

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.

Assembly

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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