Crème Brûlée Croissant

Method

1. Kneading: put all the détrempe ingredients (flours, sugar, salt, Saf-instant^® Blue, water, milk, honey and butter) in the bowl. Speed 1: 4 min, then speed 2: 4 min. Target dough temperature: 22 to 24 °C.
2. Round the dough and rest for 30 min. Roll out to a rectangle of about 3 mm, freeze briefly to firm it up, then keep in the fridge.
3. Lamination: prepare a 250 g sheet of dry butter at the same consistency as the détrempe. Enclose the butter and give 1 double fold and 1 single fold, with a rest in the fridge between folds.
4. Roll out to 3.5 mm, cut and shape to the required format (dimensions and moulds to be defined).
5. Proofing: about 2 h at 27 °C, 75% humidity.
6. Baking: convection oven 165 °C, 18 to 20 min, with a weight or insert to keep the cavity. Cool on a rack.

Method

1. Bring the milk, cream, vanilla paste and sugar to the boil.
2. Whisk the eggs and yolks with the caster sugar until pale, then add the corn starch.
3. Pour a third of the hot liquid over this mixture, stir, return everything to the pan and cook like a pastry cream, 1 to 2 min after it returns to the boil, whisking constantly.
4. Transfer to a tray, cover with film in contact and cool quickly (blast chiller).
5. Smooth the cream and fill the cooled croissants (weight per piece to be defined). Keep refrigerated.
6. Finish: just before serving, sprinkle with sugar and caramelise with a blowtorch.