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Raspberry Bread
3 steps
Calamansi & Raspberry Striped Roll
The recipes are being created and will be available soon.
Valrhona School Chef
Viennoiseries
Brioches and pastries
Calamansi & Raspberry Striped Roll
4 steps
For
Step 1
Calamansi cream
ingredients
75.0g
* Quantité de gélatine
115.0g
Œufs entiers
30.0g
Sucre semoule
10.0g
Gelcrem chaud
20.0g
Beurre sec 84%
For 250.0g
Description
Mix the purée with the eggs, sugar and Gelcrem Hot, then bring to a boil.
Use an immersion blender to blend with the butter.
Leave to set in a container in the refrigerator.
Step 2
Plain puff pastry dough
ingredients
500.0g
Farine de Gruau
9.0g
Sel fin
40.0g
Sucre semoule
50.0g
Beurre sec 84%
20.0g
Levure biologique
255.0g
Lait entier UHT
250.0g
Beurre sec 84% (pour tourage)
For 1124.0g
Description
Mix the flour with the salt, sugar and butter and add the yeast dissolved in the milk.
Knead on the lowest speed for 4 minutes, then on the second lowest for about 10 minutes until it starts to take on air.
The final temperature should be around 75/77°F (24/25°C).
Take the dough out of the bowl, roll it into a ball and let it prove for 30 minutes at room temperature (approx. 70°F or 21°C).
Knock back and roll out the dough into a rectangle. Freeze for 15 minutes at -6°F (-21°C), then refrigerate at 35°F (1°C) for
12 hours.
Step 3
Super-fine raspberry dough
ingredients
1.0g
5 épices
100.0g
5 épices
For 101.0g
Description
Combine all the ingredients in a mixer fitted with a paddle attachment until smooth.
Roll out into a square and set aside in the refrigerator.
Step 4
Assembly and finishing: 24 raspberry inspiration sticks
Description
Make the calamansi cream and set it aside in the refrigerator. Make the puff pastry and super-fine raspberry dough. Wrap the butter in the plain dough, giving it a double turn
and a single turn, then place the super-fine raspberry dough on top.
Roll out lengthwise to a depth of 1cm. Cut it into 0.5cm-wide strips and lay them flat on the dough to create ridges. Roll out the dough in the direction of the ridges to a depth
of 4mm. Cut out some 10cm rectangles with a width of 15cm, cutting in the direction of the ridges.
Use a piping bag without a nozzle to pipe out a 14cm-long line of calamansi cream and place two RASPBERRY INSPIRATION STICKS on top. Roll out in the direction of
the ridges. Place in a 5×17cm travel-sized gateau mold. Leave to rise for approx. 1 hour at 80°F (27°C). Bake in a fan-assisted oven at 330°F (165°C) for approx. 15 minutes.
