2 Feb 2023
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Purple: Keep aside 25% of the dough non-laminated to place on top before rolling out and laminate the 75% remaining
Final fermentation: 120 min. at 28°C/85% in round silpat moulds.
Brush with Sunset Glaze
Oven temperature: 210°C in deck oven with initial steam
Baking time: 14 min
Glaze with cuberdon glaze. Fill from the top with raspberry crémeux. Top with a pipette of 1 ml filled with cuberdon glaze.
Raspberry-flavoured Cuberdons are one of Belgium’s most iconic sweets. We have taken the flavour and instantly recognisable shape of the Cuberdon, said to have been inspired by monk’s hats, and turned them into an equally iconic and totally irresistible raspberry flavoured croissant!