Chocolate Raspberry Croissant King Pie

Chocolate cream

1. Boil the milk
2. Mix the eggs, egg yolk and sugar till smooth with white consistency.
3. Add in the custard powder and mix till smooth consistency.
4. Add in a small amount of boiled milk to “relax” the mixture.
5. Add the mixture into the boiled milk and whisk till the cream boils.
6. Add in the chocolate drops and mix.
7. Place the cream in a plastic film and place in the freezer for 20 minutes to allow it to cool down.
8. Whisk the cream before use.

1. Place all the dough ingredients into the mixer except for the folding butter.
2. Mix the ingredients for 4 minutes on low speed and 6 minutes on high speed.
3. Final dough temperature should be approximately 21˚C.
4. Place the dough into a bowl, cover with plastic bag and let it rest for 30 minutes at -18˚C.

1. Incorporate the softened folding butter into the dough.
2. Give one double folding and one single folding.
3. Let the dough rest in the chiller for 30 minutes.
4. Laminate the dough at 3mm thickness.
5. With a knife, cut out 2 circle dough pieces with a diameter of 20cm.
6. Spread 150g of chocolate cream and 50g of frozen raspberry on one of the circle dough.
7. Place the 2^nd circle dough on top of the filling to close the pie.
8. Let the dough rest for 150 minutes at around 30˚C.

1. Preheat oven at 160˚C.
2. Brush a layer of egg-wash.
3. Bake the pie for 55 minutes at 160˚C.