Chocolate & Hazelnut Croissant

Christophe Devoille

Meet Christophe, a remarkable pastry chef who trained at La Côte Basque in New York and refined his craft alongside Chef Alain Ducasse in Paris. After leading global dessert operations for Alain Ducasse Enterprise and Annabel's in London, Christophe is now Executive Pastry Chef at the one and only Atlantis, The Royal, Dubai.

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RECIPE CREATED WITH

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DISCOVER THE BRAND

Master in the delicate art of blending, Weiss is a “Bean to Bar’’ luxury French chocolate manufacturer.

Eugène Weiss, the Maison's creator, pioneered the "Weiss taste" by skillfully blending cocoa from various sources, mirroring the craft of winemakers and perfumers. Since 1882, Weiss travels the world in search of the best raw materials to offer the most promising aromatic profiles. By only selecting the finest varieties of cocoa beans, Weiss guarantees an excellent and inimitable chocolate.

With three artisanal areas of expertise - chocolatier, praline maker, and confectioner - Weiss brings to life the skillful combination of its artisans.

Method

RECIPE #1 - Croissant Dough

Flour T45	810g
Flour T55	810g
Sugar	130g
Salt	35g
Fresh Yeast	80g
Honey	65g
Butter	115g
Eggs	80g
Water	330g
Milk	330g
CORMAN Butter Sheet	1000g

Mix all together excepting the butter sheet during 3 min 1st speed and 7 min 2nd speed. Wrap the dough and rest the dough 30 min outside. Make it rectangular and put in the freezer 2 hours. Make 3 simple fold with the butter sheet as a normal croissant dough. Cut long pieces of dough to make the special lamination on the top.

RECIPE #2 - Gianduja Sticks

WEISS Milk Gianduja	240g
WEISS Milk Galaxie 41%	60g
Chopped Hazelnut	20g

Melt all together in the Bain Marie, then add the chopped hazelnut. Cold down in an appropriate frame keep in chiller to crystalize then cut sticks 8cm long by 1 cm thick.

RECIPE #3 - Chocolate Custard

Milk	800g
Sugar	100g
Flour	150g
Potato Starch	15g
Yolks	160g
WEISS Dark Li Chu 64%	100g
WEISS Dark Oricao 58%	100g

Mix the flour, starch, eggs yolks and 200g of cold milk. Boil the milk and sugar then make a classic custard. Add the dark chocolate at the end, mix well and cold down in the chiller. Once it is cold mix with the paddle and add the chocolate drops. Pip the mixture on a backing paper with a large nozzle (2cm) 14cm width and 40cm long and freeze it.

Danish Cut Process

VERSION #1 - Chocolate Croissant

Roll at the desired thickness and cut 16cm by 8cm then roll with 1 gianduja stick & 1 Weiss chocolate stick. Proof it properly then bakes it at 180 degrees around 13/14min. Glaze with a 30 degrees syrup with a drop of coffee extract.

VERSION #2 - Pain Suisse

Roll the dough 35cm width by 45cm long. Put the custard in the middle of the dough and wrap it. Cut the Suisse 5cm width and proof it properly, bake it at 180 degrees around 13/14min then glaze it with 30 degrees syrup with a drop of coffee extract.