PINEAPPLE TWIST

Alexis Bouillet

PARTNER OF THE MASTERCLASS

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.

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DISCOVER THE BRAND

"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

Isigny croissant dough

INGREDIENTS	UNITS	PERCENT
Flour T55 Laucke	500g	44.7%
Salt	11g	1,0%
Honey	10g	0.9%
Butter Tourage 82% - Isigny St mere	38g	3.4%
Freeze-dried golden yeast	10g	0.9%
Water (4 °C)	235g	21%
Milk powder (26% fat)	15g	1.3%
Butter Tourage 82% - Isigny St mere	250g	22.4%

In the mixing bowl, place the T55 flour, salt, sugar, honey, cubed butter, and yeast.
Add the cold water (4°C) and milk powder. Mix for 6 minutes on first speed, then 6 minutes on second speed.
The dough should be smooth. Final dough temperature: maximum 24°C.
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.
The following day, laminate with the butter sheet.
Fold the butter into the dough and give one double turn. Rest in the freezer for 30 minutes, then in the fridge at -3°C for another 30 minutes.
Continue with a single turn, then rest in the freezer and fridge for a total of 2 hours.
Proof for 2 hours at 27°C with 75% humidity. Preheat the oven to 185°C.
-For convection oven: bake at 170°C, damper open, fan
speed 3, for 18 minutes.
-For deck oven (Wachtel): bake at 195°C (top) / 185°C
(bottom), damper open, for 18 to 20 minutes.
Cool on a wire rack.

Vanilla pastry cream - special baking (high sugar)

INGREDIENTS	UNITS	PERCENT
Milk	313g	62.4%
Milk powder 0%	25g	5%
Vanilla bean - Common Sense	3g	0.5%
Egg	63g	12.5%
Sugar	61g	12.2%
Cornstarch	38g	7.5%

In a saucepan, heat the milk to 40°C. Add the milk powder and dissolve using a whisk. Add the vanilla and bring to a boil. Let it infuse for 30 minutes, then strain to remove the vanilla bean skin.
In a separate bowl, combine the eggs and sugar. Add the cornstarch and mix well.
Cook everything together as you would for a pastry cream.
Blend the mixture.
Cool it down quickly in the freezer, then store at 3°C.
Before use, smooth it out in the Food Processor

Pineapple / Malibu / vanilla marmalade ( With cornstarch)

INGREDIENTS	UNITS	PERCENT
Pineapple	788g	86.5%
Sugar	56g	6.2%
Lime puree - Les Vergers Boiron	30g	3.3%
Vanilla bean - Common Sense	1.1g	0.1%
Malibu alcohol	26g	2.9%
Cornstarch	9.4g	1%

Cut the pineapple into 1cm diced.
Cook the diced pineapple.
Strain to remove excess of juice.
Add the lime puree, vanilla bean and sugar.
Mix the Malibu with the cornstarch, then pour over the cooked pineapple.
Cook for 1 minute to activate the cornstarch.
Cool it down quickly.

Egg wash

INGREDIENTS	UNITS	PERCENT
Egg yolk - Eggzi	788g	75.9%
Egg white - Eggzi	56g	17.7%
Excellence Whipping Cream 35%	30g	6.3%

Mix all together and strain it before use.

ASSEMBLY PROCESS

Prepare the croissant dough and roll it out to 1 cm thickness. Cut into rectangles, 18 × 3.5 cm.
Cut each strip down the middle lengthwise (without separating fully) and twist twice. Place on a baguette tray lined with baking paper.
Proof for 1.5 to 2 hours at 27°C with 75 % humidity.
Brush with the egg wash, then pipe the pastry cream in the central.
Preheat the oven to 185°C.
-Rational convection oven: Bake at 175°C, damper open, fan speed 2, for 18 minutes.
-Deck oven: Bake at 195°C (top) / 185°C (bottom), damper open, for 18 to 20 minutes.
Cool on a wire rack.
Top with pineapple marmalade and garnish with micro lemon thyme.

Ingredients

INGREDIENTS	UNITS	PERCENT
Flour T55 Laucke	500g	44.7%
Salt	11g	1,0%
Honey	10g	0.9%
Butter Tourage 82% - Isigny St mere	38g	3.4%
Freeze-dried golden yeast	10g	0.9%
Water (4 °C)	235g	21%
Milk powder (26% fat)	15g	1.3%
Butter Tourage 82% - Isigny St mere	250g	22.4%

Assembly

In the mixing bowl, place the T55 flour, salt, sugar, honey, cubed butter, and yeast.
Add the cold water (4°C) and milk powder. Mix for 6 minutes on first speed, then 6 minutes on second speed.
The dough should be smooth. Final dough temperature: maximum 24°C.
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.
The following day, laminate with the butter sheet.
Fold the butter into the dough and give one double turn. Rest in the freezer for 30 minutes, then in the fridge at -3°C for another 30 minutes.
Continue with a single turn, then rest in the freezer and fridge for a total of 2 hours.
Proof for 2 hours at 27°C with 75% humidity. Preheat the oven to 185°C.
-For convection oven: bake at 170°C, damper open, fan
speed 3, for 18 minutes.
-For deck oven (Wachtel): bake at 195°C (top) / 185°C
(bottom), damper open, for 18 to 20 minutes.
Cool on a wire rack.

Ingredients

INGREDIENTS	UNITS	PERCENT
Milk	313g	62.4%
Milk powder 0%	25g	5%
Vanilla bean - Common Sense	3g	0.5%
Egg	63g	12.5%
Sugar	61g	12.2%
Cornstarch	38g	7.5%

Assembly

In a saucepan, heat the milk to 40°C. Add the milk powder and dissolve using a whisk. Add the vanilla and bring to a boil. Let it infuse for 30 minutes, then strain to remove the vanilla bean skin.
In a separate bowl, combine the eggs and sugar. Add the cornstarch and mix well.
Cook everything together as you would for a pastry cream.
Blend the mixture.
Cool it down quickly in the freezer, then store at 3°C.
Before use, smooth it out in the Food Processor

Ingredients

INGREDIENTS	UNITS	PERCENT
Pineapple	788g	86.5%
Sugar	56g	6.2%
Lime puree - Les Vergers Boiron	30g	3.3%
Vanilla bean - Common Sense	1.1g	0.1%
Malibu alcohol	26g	2.9%
Cornstarch	9.4g	1%

Assembly

Cut the pineapple into 1cm diced.
Cook the diced pineapple.
Strain to remove excess of juice.
Add the lime puree, vanilla bean and sugar.
Mix the Malibu with the cornstarch, then pour over the cooked pineapple.
Cook for 1 minute to activate the cornstarch.
Cool it down quickly.

Ingredients

INGREDIENTS	UNITS	PERCENT
Egg yolk - Eggzi	788g	75.9%
Egg white - Eggzi	56g	17.7%
Excellence Whipping Cream 35%	30g	6.3%

Assembly

Mix all together and strain it before use.

Ingredients

Assembly

Prepare the croissant dough and roll it out to 1 cm thickness. Cut into rectangles, 18 × 3.5 cm.
Cut each strip down the middle lengthwise (without separating fully) and twist twice. Place on a baguette tray lined with baking paper.
Proof for 1.5 to 2 hours at 27°C with 75 % humidity.
Brush with the egg wash, then pipe the pastry cream in the central.
Preheat the oven to 185°C.
-Rational convection oven: Bake at 175°C, damper open, fan speed 2, for 18 minutes.
-Deck oven: Bake at 195°C (top) / 185°C (bottom), damper open, for 18 to 20 minutes.
Cool on a wire rack.
Top with pineapple marmalade and garnish with micro lemon thyme.