Raspberry Croissant

Prepare Croissant Dough

1. Mix flour, sugar, yeast, milk, salt, and butter.

2. Knead until smooth.

3. Rest overnight at 4°C.

4. Laminate with butter using three single folds.

5. Rest between folds.

6. Roll to 3–4 mm thickness.

2. Shape

1. Cut triangles approximately 10 × 25 cm.

2. Pipe a small amount of raspberry filling at the base.

3. Roll into croissant shape.

4. Proof at 26–28°C until doubled.

3. Bake

• Egg wash twice.

• Bake at 190°C for 16–18 minutes.

• Cool completely.

4. Fill

1. Inject vanilla pastry cream from the sides.

2. Add raspberry compote for a balanced fruit-to-cream ratio.

5. Finish

1. Brush with raspberry glaze.

2. Sprinkle caramelized nut crumble.

3. Garnish with freeze-dried raspberry powder if desired.

Chef's Notes

• Use premium European-style butter (82% fat) for excellent lamination.

• Freeze-dried raspberry powder enhances flavor and appearance.

• Best served within 4–6 hours of filling.

• Can be warmed slightly before service.

Allergens

• Gluten

• Milk & Dairy

• Eggs

• Tree Nuts (if garnish is used)

Approximate Nutritional Value (Per Croissant)

Suggested Menu Description

Raspberry Croissant Hand-laminated all-butter croissant filled with silky vanilla pastry cream and tangy raspberry compote, glazed with raspberry and finished with caramelized nut crumble.