Black Forest Croissant

Black Forest Croissant
Difficult
Makes: 18 Yield
The croissant's alternated layers of colors from red to gold with bright cherry filling are pleasing to the eye and tastebuds.
The croissant's alternated layers of colors from red to gold with bright cherry filling are pleasing to the eye and tastebuds.
Shelf life:
2 Days
Conservation:
Room temperature
Containing: 4 Components
Demonstration video<span>Black Forest Croissant</span>
Demonstration videoBlack Forest Croissant

Chocolate Croissant Dough

Red Dough

Cherry Confit

Ingredients

  • 400 g
    Boiron Dark Cherry Puree
  • 320 g
    sugar
  • 25 g
    Gellan Gum - Low Acyl

Preparation

  1. Warm dark cherry puree to 45 degrees celsius
  2. Dry mix sugar and gellan gum
  3. When puree reaches 45 degrees celsius add the sugar mixture
  4. Cool down on a tray, place it in blast freezer
  5. Portion out rectangular "baton" shapes the same size as the chocolate baton

View tools

  • Saucepan
  • Silicon mat
  • Whisk
  • Knife
  • Offset spatula
  • Sheet Tray
  • Infrared Thermometer
  • Cutting board
  • Rubber Spatula

Assembly

  1. Planetary Mixer: 3 minutes S1 + 8 minutes S2
  2. Dividing: 1890g Chocolate Dough and 640g Red Dough
  3. Resting: Overnight in chiller
  4. Folding: Add 500g of PDO Isigny Butter into the Chocolate Dough, Double Fold, Rest 30 Minutes in a chiller, Single Fold
  5. Shaping: Before final shaping add the red dough on top, then sheet down to 5mm thick, Portion into a chocolate croissant, Add 1 baton of cherry confit and 1 baton of chocolate
  6. Proofing: 130 minutes at 25C and 85% RH
  7. Baking: 170C for 20 minutes

View tools

  • Knife
  • Sheet Tray
  • Cutting board
  • Plastic wrap
  • Dough sheeter
  • Stand Mixer
  • Dough Hook Attachment

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Comments

Add comment

Submitted by Aires Reis on Sun, 02/05/2023 - 22:53

There is no cocao measurement but it clearly calls for it in the video

Submitted by Miranda K - Ch… on Mon, 02/06/2023 - 15:12

Hi, Aires. Thanks for catching that! We'll work on getting the recipe updated.
In them meantime, chef Romain used 50g of Cacao Barry Extra Brute cocoa powder for this size recipe.