Learn from us: Recipes

Matcha Strawberry Croissant, Black Sesame Croissant, Lemon Cheese Cake Croissant

Croissant Dough

• 952g High Protein Flour
• 150g Granulated Sugar
• 12g Salt
• 25g Instant Yeast
• 400g Milk
• 150g Ice
• 10g Fresh Milk Essence
• 8g Vanilla Cream Essence
• 55g FILMA^® Prestige
• 475g FILMA^® Puff Pastry

Bicolour Dough

• 365g Croissant Dough
• 10g Green/Black/Yellow Food Colouring

How to Make

Mix Flour, Sugar, Salt, Yeast, Milk, and Ice in the mixer bowl, then stir with speed 1 until completely mixed. Then, increase to speed 2 and stir until homogeneous, add FILMA^® Prestige and continue stirring until ¾ smooth. Take 365 gram of the dough, then add 10 gram of chocolate paste and continue stirring both dough until smooth. Rest the dough for a while, then roll the plain dough and shape into a 20 x 40 cm rectangle, and the chocolate dough into a 20 x 20 cm rectangle, then store in the freezer for 1 hour to overnight.

Roll out FILMA^® Puff Pastry into 20 x 20 cm. Place FILMA^® Puff Pastry at the center of the rested dough. Do 1 x single and 1 x double fold. During double fold, add the coloured dough that has been prepared. Roll out the dough to 3,5 mm thick and cut into 6 x 30 cm triangle, and roll up the dough to its end. Proof for 1 hour at 28° C degrees with 75 % humidity. Then, bake in a preheated oven at 200°C of bottom heat and 170° C of top heat for 25-28 minutes. If using a convection oven, bake at 170° C for 16 minutes.

Matcha Diplomat Cream

• 70g Granulated Sugar
• 15g Powdered Matcha
• 40g Egg Yolk
• 15g Cornstarch
• 200g Milk
• 5g Gelatin Powder
• 150g Whipping Cream

How to Make

Soak Gelatin Powder with 25g Cold Water. Mix Granulated Sugar and Powdered Matcha, then pour into a saucepan. Add milk,  then place over medium heat. Whisk Egg Yolk, add a little bit of warm milk, and continue whisking until smooth. Add Cornstarch that has been mixed with a little bit of cold milk, and pour into a sauce pan. Stir until it thickens, then add gelatin, bloom and continue stirring until completely mixed, pour Pastry Cream through a sieve, then set aside in a bowl and let it cool. Whip the Whipped Cream to soft peak, then fold with Pastry Cream gradually until fully incorporated.

Strawberry Coulis

• 210g Strawberry
• 60g Granulated Sugar
• 5g Lemon Juice

How to Make

Mash and soften the strawberry, then cook over medium heat until the water content decreases. Add Granulated Sugar and Lemon Juice, stir until completely mixed.

Dehydrated Strawberry

• 250g Strawberry

How to Make

Cut Strawberry into 4 parts, then put them on a baking tray that has been lined with parchment paper or silpat. Bake for 2 hours at 90⁰C. Then, flip the strawberry and continue to bake for 30 minutes.

Black Sesame Diplomat Cream

• 5g Sesame Oil
• 30g Black Sesame
• 20g Powdered Sugar
• 50g Granulated Sugar
• 40g Egg Yolk
• 15g Cornstarch
• 200g Milk
• 5g Gelatin Powder
• 150g Whipping Cream

How to Make

Soak Gelatin Powder with 25g Cold Water. Mix Powdered Sugar and Sesame Oil, and Black Sesame, then pour into a sauce pan. Add milk, then place over medium heat. Whisk Egg Yolk, add a little bit of warm milk, and continue whisking until smooth. Pour the egg mixture into the saucepan and stir well. Add Cornstarch that has been mixed with a little bit of cold milk, and pour into a sauce pan. Stir until it thickens, then add gelatin, bloom, and continue stirring until completely mixed. Pour Pastry Cream through a sieve, then set aside in a bowl and let it cool. Whip the Whipped Cream to soft peak, then fold with Pastry Cream gradually until fully incorporated.

Sesame Tuile

• 50g FILMA® Prestige
• 25g Glucose
• 10g Orange Juice
• 25g Black Sesame
• 25g White Sesame
• 25g All Purpose Flour
• 75g Powdered Sugar

How to Make

Heat FILMA® Prestige, Glucose, and Orange Juice over low heat. Sift flour and powdered sugar, then mix in a bowl with both sesame seeds (black and white). Add the dry ingredients into the saucepan and stir until fully mixed. Pour onto a baking tray that has been lined with parchment paper or silpat, spread evenly and set aside for a while. Bake at 180⁰C for 12 minutes. Let it cool and cut as needed.

Lemon Cheese Cake Filling

• 150g Cream Cheese
• 40g Powdered Sugar
• 15g Lemon Juice
• 150g Whipping Cream
• 35g Biscuit Crumble

How to Make

Whip the Cream Cheese until smooth, add Powdered Sugar and Lemon Juice, then continue whipping until fully incorporated. Add Biscuit Crumble, fold with spatula and set aside. Whip the Whipped Cream until soft peak. Gradually incorporate Whipped Cream into Cream Cheese mixture.

Finishing

1. Matcha Strawberry Croissant: 6.5 x 30 cm Mini Bicolour Croissant weighed 50-55 gram. Will be filled with Matcha Diplomat Cream and syringed with Strawberry Coulis. Then will be topped with Dehydrated Strawberry
2. Black Sesame Croissant: 6.5 x 30 cm Mini Bicolour Croissant weighed 50-55 gram. Will be filled with Black Sesame Diplomat Cream and topped with Sesame Tuile
3. Lemon Cheese Cake: 6.5 x 30 cm Mini Bicolour Croissant weighed 50-55 gram. Will be filled. With Cream Cheese and topped with Crumble/Candied Lemon