Meet Alexis Bouillet, the illustrious French Pastry Chef who clinched the World Pastry Champion title in 2011. With an impressive career at elite venues like the Four Seasons George V in Paris and the iconic Taipei 101, Alexis is a true master of his craft. Co-founder of Taiwan's innovative "Twins' Creative Lab," Alexis continues to set new standards in the world of pastry.
"Our Cooperative is situated within an exceptional terroir, but the products obtained from it would be nothing without the milk producers who are involved in preserving know-how that has been passed down through several generations."
Isigny Sainte-Mère is an independent dairy cooperative based in Normandy, France, where local producers have been carrying on the tradition and know-how that made Isigny’s success centuries ago. With over 300 medals won, Isigny Sainte-Mère is the most awarded dairy company in France and is highly recommended by chefs and pastry chefs around the world.
Proud of the quality and tradition of their dairy production, their products are always associated with the high standards of Normandy's dairy heritage.
Recipe Breakdown
01
Cocoa Croissant dough
| INGREDIENTS | UNITS | PERCENT |
| Flour T55 Laucke | 455g | 40.92% |
| Cocoa powder (22-24 % fat content) | 23g | 2.05% |
| Salt | 10g | 0.9% |
| Sugar | 50g | 4.5% |
| Honey | 9g | 0.82% |
| Butter Tourage 82% - Isigny St mere | 45g | 4.09% |
| Freeze-dried golden yeast | 10g | 0.9% |
| Water (4 °C) | 245g | 22.09% |
| Milk powder (26% fat) | 14g | 1.23% |
| Butter Tourage 82% - Isigny St mere | 250g | 22.5% |
1. In the mixing bowl, place the T55 flour, sifted cocoa powder, salt, sugar, honey, cubed butter, and yeast.
2. Add the water and milk powder, then mix for 6 minutes on first speed, followed by 6 minutes on second speed.
3. The dough should be smooth. Final dough temperature: maximum 24°C.
4. Leave to proof at room temperature for 30 minutes. Shape into a flat square, then place in the freezer for 45 minutes before transferring to the fridge overnight at -3°C.
5. The following day, begin lamination with the butter sheet.
6. Fold the butter into the dough and give one double turn. Rest for 30 minutes in the freezer, then 30 minutes in the fridge at -3°C.
7. Complete with one single turn, then rest again, first in the freezer, then in the fridge for a total of 2 hours.
02
Isigny caramel pastry cream - special baking
| INGREDIENTS | UNITS | PERCENT |
| Water | 331g | 53.7% |
| Milk powder 0% | 33g | 5.4% |
| Isigny caramel cream "Full bodied" | 122g | 19.8% |
| Egg | 82g | 13.3% |
| Cornstarch | 49g | 8% |
- In a saucepan, heat the water to 40°C. Add the milk powder and dissolve with a whisk. Add the caramel and bring to a boil.
- In a separate bowl, combine the eggs and cornstarch.
- Pour the hot liquid over the egg mixture and cook together as a pastry cream.
- Blend until smooth.
- 5Cool quickly in the freezer, then store at 3°C.
- Before use, smooth the mixture in the Food Processor.
03
Syrup for viennoiserie
| INGREDIENTS | UNITS | PERCENT |
| Water | 40g | 40% |
| Sugar | 60g | 60% |
- Bring to a boil, then store in the fridge.
- Use at room temperature.
04
ASSEMBLY PROCESS
- Prepare the dough with two double turns.
- Roll out the dough to 4 mm thickness (3 CCFM), to a size of 30 cm wide × 70 cm
long. - Cut into strips 5.5 cm wide × 30 cm long (cut across the shorter side). Pipe 40 g
of caramel pastry cream along each strip and sprinkle with dark chocolate drops. Brush
water along the edge to seal, then roll and place on a tray lined with Silpain. - Proof for 2 hours at 27°C with 75% humidity.
- Baking:
– Convection oven (Rational): Preheat to 185°C, then bake at 175°C, damper open, fan
speed 2, for 18 minutes.
– Deck oven (Wachtel): Bake at 195°C (top) / 185°C (bottom), damper open, for 18–20
minutes. - Brush with syrup and sprinkle with caramel flakes. Cool on a wire rack.
Ingredients
| INGREDIENTS | UNITS | PERCENT |
| Flour T55 Laucke | 455g | 40.92% |
| Cocoa powder (22-24 % fat content) | 23g | 2.05% |
| Salt | 10g | 0.9% |
| Sugar | 50g | 4.5% |
| Honey | 9g | 0.82% |
| Butter Tourage 82% - Isigny St mere | 45g | 4.09% |
| Freeze-dried golden yeast | 10g | 0.9% |
| Water (4 °C) | 245g | 22.09% |
| Milk powder (26% fat) | 14g | 1.23% |
| Butter Tourage 82% - Isigny St mere | 250g | 22.5% |
Assembly
1. In the mixing bowl, place the T55 flour, sifted cocoa powder, salt, sugar, honey, cubed butter, and yeast.
2. Add the water and milk powder, then mix for 6 minutes on first speed, followed by 6 minutes on second speed.
3. The dough should be smooth. Final dough temperature: maximum 24°C.
4. Leave to proof at room temperature for 30 minutes. Shape into a flat square, then place in the freezer for 45 minutes before transferring to the fridge overnight at -3°C.
5. The following day, begin lamination with the butter sheet.
6. Fold the butter into the dough and give one double turn. Rest for 30 minutes in the freezer, then 30 minutes in the fridge at -3°C.
7. Complete with one single turn, then rest again, first in the freezer, then in the fridge for a total of 2 hours.
Ingredients
| INGREDIENTS | UNITS | PERCENT |
| Water | 331g | 53.7% |
| Milk powder 0% | 33g | 5.4% |
| Isigny caramel cream "Full bodied" | 122g | 19.8% |
| Egg | 82g | 13.3% |
| Cornstarch | 49g | 8% |
Assembly
- In a saucepan, heat the water to 40°C. Add the milk powder and dissolve with a whisk. Add the caramel and bring to a boil.
- In a separate bowl, combine the eggs and cornstarch.
- Pour the hot liquid over the egg mixture and cook together as a pastry cream.
- Blend until smooth.
- 5Cool quickly in the freezer, then store at 3°C.
- Before use, smooth the mixture in the Food Processor.
Ingredients
| INGREDIENTS | UNITS | PERCENT |
| Water | 40g | 40% |
| Sugar | 60g | 60% |
Assembly
- Bring to a boil, then store in the fridge.
- Use at room temperature.
Ingredients
Assembly
- Prepare the dough with two double turns.
- Roll out the dough to 4 mm thickness (3 CCFM), to a size of 30 cm wide × 70 cm
long. - Cut into strips 5.5 cm wide × 30 cm long (cut across the shorter side). Pipe 40 g
of caramel pastry cream along each strip and sprinkle with dark chocolate drops. Brush
water along the edge to seal, then roll and place on a tray lined with Silpain. - Proof for 2 hours at 27°C with 75% humidity.
- Baking:
– Convection oven (Rational): Preheat to 185°C, then bake at 175°C, damper open, fan
speed 2, for 18 minutes.
– Deck oven (Wachtel): Bake at 195°C (top) / 185°C (bottom), damper open, for 18–20
minutes. - Brush with syrup and sprinkle with caramel flakes. Cool on a wire rack.
USED IN THIS RECIPE
Products
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