2 Feb 2023
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Ingredients
Dough Ingredients
Filling
Raspberry cremeux
- Starfruit Raspberry
- Eggs 100g
- Egg yolks 150g
- Sugar 100g
- 4 leaves of gelatin
- Butter 150g
- Add some cuberdon chunks before pipping 100g
Cuberdon glaze
- Cuberdon syrup 100g
- Sugar 50g
- Water 75g
Bicolor
Purple: Keep aside 25% of the dough non-laminated to place on top before rolling out and laminate the 75% remaining
Working method
Mixing
- Mixing spiral: 4 min. slow speed - 4 min. fast speed
- Dough temperature: 18°C
- Freezing: 30 min. at -20°C
- Lamination: 2 double folds on main dough
- Cooling: 30 min. at 4°C
Make up
Make up:
- Place the small dough on top then roll out at 2 mm.
- Cut triangles of 17 x 6,5 cm, roll into croissants (20g).
- Cut the croissant in half by the middle and place on a tray with the tip facing up.
Final fermentation: 120 min. at 28°C/85% in round silpat moulds.
Before baking
Brush with Sunset Glaze
Baking
Oven temperature: 210°C in deck oven with initial steam
Baking time: 14 min
After baking
Glaze with cuberdon glaze. Fill from the top with raspberry crémeux. Top with a pipette of 1 ml filled with cuberdon glaze.
Recipe for Crazy Croissant Cuberdon
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!
