Easy
KM 0 PASTRIES There's more to life than cinnamon rolls. Our ambassador proves it with this crispy croiossant dough pastry roll with a fluffy Montseny cherry filling.
KM 0 PASTRIES There's more to life than cinnamon rolls. Our ambassador proves it with this crispy croiossant dough pastry roll with a fluffy Montseny cherry filling.
Containing: 2 Components

Pastry roll

Ingredients: Pastry roll

  • 2850 g
    Strong flour
  • 60 g
    Salt
  • 90 g
    Honey
  • 360 g
    Sugar
  • 60 g
    Yeast
  • 700 g
    Milk
  • 750 g
    Water
  • 330 g
    Sourdough
  • 410 g
    Beurre noisette
  • 2000 g
    Butter for the folds 82% dairy butter sheet
  • drops As needed
    Chocovic Ocumare

Preparation: Pastry roll

Mix all the ingredients together in the kneading machine and knead for about 20 min.
When the dough becomes elastic remove from the machine.
Spread out the dough in a 60 x 40 min.
Once the dough has rested and the folds done, spread the doughout to a 2 mm thickness and sprinkle chocolate chips over the top.
Cut a 60x40 cm slice.
Roll up the slice until you obtain a 60 cm long roll.
Cut out pastry rolls 3 cm thick and place in 6 cm diameter stainless steel moulds.
It's very important to line the mould with baking paper so the pastry roll doesn't stick.
Leave to ferment for 2 and a half hours at 28°C.
Before placing in the oven insert half a sphere of cherry.
Bake at 165°C for 20 min.
When the pastry roll is cold arrange a semi-sphere of glacé cherry and cover with chocolate popping candy.
Sprinkle powdered sugar on the sides.

Algin cherry jelly

Ingredients: Algin cherry jelly

  • 400 g
    Cherries
  • 100 g
    Mineral water
  • 125 g
    Sugar
  • 8 g
    Algin
  • 3 g
    Powdered citric acid
  • 3,5 g
    Gluco
  • 3 g
    Citras

Preparation: Algin cherry jelly

Mix the sugar and algin while dry.
Mix the citras, the purée and the water in the Thermomix.
Sprinkle in the sugar and algin.
Heat to 70°C stirring all the time, add the gluco and the citric acid.

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