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Croissant with pastry cream and namelaka

Viennoiserie is completely back! Craftsmanship and creativity come together in this delicious pastry.By Bart de Gans.

Ingredients

500gStrong flour
100gDry butter 84%
240gWhole UHT milk
250gDry butter 84% (touring butter)
20gYeast
60gVending machine sugar
12gFine salt
15gInvert sugar

80gVending machine sugar
1000gWhole UHT milk
70gcornstarch
300gChocolate, milk, white, dark
180gWhole eggs

200gWhole UHT milk
400gUHT cream 35%
340gIvoire chocolate
4gGelatine

500gSugar

Preparation

  1. Base temperature: 50°C.
  2.  

  1. Bring the milk to a boil and pour it over the mixture of eggs, sugar, and starch.
  2. Cook everything to boiling point.
  3. Remove from the heat and emulsify the preparation with a silicone spatula by gradually pouring it over the chocolate.
  4. Mix thoroughly as soon as possible to complete the emulsion. Cool quickly.

  1. Bring the milk to a boil and add the soaked gelatin.
  2. Emulsify with a silicone spatula while gradually pouring the mixture over the partially melted chocolate.
  3. Mix thoroughly as soon as possible to complete the emulsion. Pour out at 45 to 50°C.
  4. Preferably let crystallize for 12 hours in the refrigerator at 4°C.

  1. Make a dry caramel by adding portions of sugar to a hot pan. Pour out and grind to powder using a food processor and use over the puff pastry.
  2. Bake and caramelize at 180°C.

  1. Prepare your own croissant dough as desired, cut it into a triangle of 6 by 30 cm, and roll it up.
  2. Process according to the desired procedure.
  3. Caramelize using caramel powder and cut the croissant in half to fill with pastry cream and namelaka.
  4. Top with blackberries and sunflower seeds.