Page 17 - Pastry & Baking Magazine

Double “California Raisin”
Whole Wheat Croissant
by Philippe Sanchez
PROCEDURES
Final Dough
My preferment is my final dough. Keep at 1-1.5 hours at room temperature for the first
fermentation and then place the dough in a rectangular shape covered in plastic and
place in the refrigerator overnight.
Robot coupe” thewater and raisins vigorously to obtain a paste. Combine all ingredients
in a 20-quart bowl and mix on first speed until clean up stage approximately four
minutes. Mix dough on speed 2 for 2-4 minutes. Dough temperature should be 75-
78
ºF. Soften butter with a rolling pin, roll out to a perfect rectangle exactly half of the final dough size. Refrigerator
overnight. The next day place the dough in freezer for 30 minutes. Work butter with rolling pin to make a pliable
consistency.
Roll in the fat and immediately give tri-folds. Rest dough in freezer for 30 minutes and then give an additional tri-
fold. Rest dough in refrigerator for 1½ hours then place in the freezer for 30 minutes. Use a sheeter at #3 and cut
into 3”x5” pieces. With a long edge of the rolled dough facing you, brush the bottom half of the rectangle with egg
wash. Place the raisin filling in pairs the entire length of the dough, starting one-third of the way from the top of
the rectangle. Fold the top of the dough over the filling, leaving 1½ inches of dough at bottom. Fold once more the
dough containing the raisin again, so the seam is centered on the bottom of the dough. Put on parchment paper
5
x 4 and proof at room temperature for 4 hours. When dough has doubled in size, egg wash and top with candied
pecans. Bake at 350ºF for 21 minutes.
Filling
Put the apple juice in a narrow container and add the Tica-Algin mixing with a bar mixer. In a sauce pan put the
mixture of the apple juice and the raisins and heat until boiling. Scoop out 30g portions in Silpat Rectangular 24
molds: 18” x 26”. Cut the raisin filling in half.
Candies Maple Pecan Topping
Roast pecans in a pan at 340ºF until they are golden and set them aside. In a saucepan put the maple syrup
and cook at 240ºF. Combine with a spatula then mix until the pecans develop a granular coating of maple sugar.
Reserve.
California Raisin Marketing Board
P 559.248.0287
|
F 559.224.7016
|
|
More recipes at LoveYourRaisins.com
INGREDIENTS
Final Dough Ingredients
Metric/g
Flour, bread
1900
g
Wheat Germ
100
g
Egg
200
g
Butter
100
g
Instant Yeast
80
g
Salt
40
g
Water
550
g
California Raisins
600
g
Milk
500
g
Rollin Butter
800
g
Total
4870
g
California Raisin Filling
California Raisins
908
g
Apple Juice
908
g
Tica-Algin SQ933
Alginate
36
g
Total
1852
g
Candies Maple Pecan
Topping
Maple syrup
500
g
Pecan pieces
400
g
Total
900
g