Mascarpone & Strawberry Roll

COMPONENT BREAKDOWN

• 1450 gr of croissant dough
• Butter Block
• Red Détrempe
• Mascarpone cream
• Strawberry Cream
• Glaze

Croissant Dough

1.In a mixer fitted with the hook attachment combine bread flour, all-purpose flour, sugar, salt, milk and butter and mix on low speed. 

2.After 1 minute add yeast and mix in low speed 7 minutes, scrape and mix 8 more minutes in second speed. Pick the dough (a handful) between the hands and stretch, if it does not break and creates a thin elastic dough, it is perfect. It must have some elasticity. 

3.Prepare a large bowl with nonstick spray. Scale dough for croissant (1450 gr) and Bicolor (300 gr) Knead the dough. 

4.For croissant, Stretch the dough to 50x35 and keep in the freezer overnight. For Bicolor, stretch square and keep in the freezer

Butter Block

INGREDIENT: 500 grams of cold unsalted butter.

Place a piece of parchment paper on the table. Center the butter on the paper. Top with another parchment paper and pound the top of the butter from the left to right with a rolling pin to begin to flatten it. Continue to flatten the butter until you have a rectangular shape of 30x30cm. Wrap and refrigerate.

Red Détrempe

1.In a mixer fitted with the hook attachment combine all the ingredients in medium speed for 5-7 minutes Pick the dough (a handful) between the hands and stretch, if it does not break and creates a thin elastic dough, it is perfect. It must have some elasticity. 

2.Roll in a square shape, wrap in plastic and place in the cooler overnight. Rolled it up at the same size of the croissant baton after finishing all the turns.

Mascarpone cream

Mix all the ingredients together in a bowl with the whisk attached to medium peak. Pour mascarpone into a pastry bag with round tip. Keep in the fridge.

Strawberry Cream

Blend everything with the hand blender. Keep in the fridge for 1 hour and mix again with the hand blender. Pour strawberry cream into a pastry bag with round tip. Keep in the fridge.

To Laminate Croissant Dough

Croissant Dough & Laminated Butter Block

1. Start rolling the dough in a rectangular shape while always keeping the edges squared. Roll to 50x30cm. The dough should be firm to the touch.

2.Place the cold butter and cover 2/3 of the dough. Fold the top of the dough to the center and fold the bottom of the dough over the top. This is called a single turn which will be your first “turn.”

3.Lightly dust the work surface and the top of the dough with flour and turn the dough so that the seam is vertical.

4.Now begin rolling evenly from the top to the bottom. Alternate in both directions to ensure proper lamination. It is important to make sure the dough is rolled at the same thickness for its entire length. Roll evenly to 5 mm. Always check to make sure the dough does not stick to your rolling pin or to your work surface. If so, lightly dust with bread flour. Now we will do a triple turns or folds.   Divide mentally the dough in 5 parts. Take the two parts of the opposite sides and fold to the interior.
 

5.Take one side, and fold to the center and cover that with the other part. Cover the dough and repose for 30 minutes. 

6.Then roll the dough to its final shape. Lay the coloured dough onto the croissant dough. Roll out the dough (thickness 3 mm) with the coloured part downwards. 

7.Spray one sheet pan with nonstick spray and line with parchment paper

8.Cut dough 9x38cm triangle. Roll it up. Place the croissants on a baking sheet lined with parchment paper. Let proof about 2.5 hours 28C. 

Baking: Preheat the oven to 165°C. Bake in the oven for 18-20 minutes. Remove the croissants from the oven and let cool on a rack.

Glaze

Put everything in a saucepot and bring to boil. 

Assembly

Make a hole on the bottom of the croissant and fill each one with mascarpone and strawberry cream. Brush the croissants with the glaze and decorate with fruits.