With an impressive career forged alongside iconic chefs like René Redzepi (Noma) and Peter Gilmore (Quay), Chef Matin is redefining French-inspired patisserie and shaping Singapore's culinary scene.
"Pioneers in our sector, we invented the first butter sheet in 1985."
Since its creation in 1935, Corman has developed a unique expertise in butter for chefs thanks to their know-how in milk fat innovation. Corman aims to create butters that are exceptional in performance, convenience and taste by selecting prime raw materials based on physicochemical, bacteriological and organoleptic criteria and on origin.
Their unmatched expertise to extract the best out of milk fat is what makes their products the best solutions for chefs.
Recipe Breakdown
01
SOURDOUGH CROISSANT
| INGREDIENTS | UNIT(g) |
| AP Flour (11%) | 2660g |
| Bread Flour (13%) | 887g |
| Fine Sea Salt | 88g |
| Caster Sugar | 354g |
| Dry Yeast | 88g |
| Corman, Butter | 284g |
| Levain | 887g |
| Milk | 532g |
| Ice Water | 959g |
| Dough | 1650g |
| Corman Dairy Butter Sheet | 500g |
- Paddle the butter and the dry ingredients to sand.
- Add the levain and the liquid ingredients.
- Mix all ingredients during 12 min at 2 nd speed (low speed) and 6 minutes at 4 th speed (high speed).
- Laminate the dough, film with a fresh cling wrap and cool down Place it in a fridge of maximum 4 C. Direct process can be offered as well.
- Take out the Corman butter sheet from the fridge and allow to temper up to 10 15 C, before pre laminating the
butter sheet. - Place the butter sheet onto half of the dough and cover the butter sheet with the remaining half dough part
- Gradually laminate the dough and offer 1 double fold followed by a single fold.
- Place the dough into the fridge for minimum 1 hour.
- Laminate the dough till the requested thickness.
- Slice into individual pieces.
- Roll the dough into croissant shapes.
- Cling wrap the tray before proving, easy to press a little bit after and ready to bake.
- Proof at 28-29 C for approximately 120 160 minutes at 80% humidity.
Baking time :
10 min at 180 C (Fan 2 oven, ventilation closed)
5-7 min at 170 180 C (Fan 3 Deck oven, ventilation open)
02
REHYDRATED CRANBERRIES
| INGREDIENTS | UNIT(g) |
| Dried Cranberries | 1000g |
| Cranberry juice (less sugar) | 200g |
| Rose water | 200g |
- Bring the liquids to boil Add the dried cranberries.
- Stir every 15 minutes to hydrate well.
- Remove from the heat and let it cool down.
03
PISTACHIO CUSTARD
| INGREDIENTS | UNIT(g) |
| Plain Custard | 418g |
| Milk | 200g |
| Common Sense, Vanilla Paste | 1g |
| Milk | 50g |
| Eggzi, Egg Yolk | 50g |
| Sugar | 50g |
| Corn Flour | 37g |
| Maldon salt | 1g |
| Bard's, Pistachio Paste | 84g |
- Cook custard as per usual by boiling milk and tempering slurry.
- Cook till thickened and add butter to emulsify.
- Followed by adding salt and nut paste.
- Paddle in mixer when chilled till smooth before using.
The pistachio custard is a mix of plain custard with 20 pistachio paste and 0,4% maldon salt.
For example, a mix of 1000 g plain custard with 150 g pistachio paste and 4 g salt.
04
ROSE GLAZE
| INGREDIENTS | UNIT(g) |
| Rose Water | 150g |
| Water | 150g |
| Bard's, Neutral Glaze | 500g |
| Sevarome Rose Compound | 15g |
- For the rose glaze, bring all the ingredients to boil.
- Remove the glaze from the heat and let it cool down.
Assemble and bake (Fan 3 oven):
- 10 minutes at 180 C
- 10 to 15 minutes at 170 C
Ingredients
| INGREDIENTS | UNIT(g) |
| AP Flour (11%) | 2660g |
| Bread Flour (13%) | 887g |
| Fine Sea Salt | 88g |
| Caster Sugar | 354g |
| Dry Yeast | 88g |
| Corman, Butter | 284g |
| Levain | 887g |
| Milk | 532g |
| Ice Water | 959g |
| Dough | 1650g |
| Corman Dairy Butter Sheet | 500g |
Assembly
- Paddle the butter and the dry ingredients to sand.
- Add the levain and the liquid ingredients.
- Mix all ingredients during 12 min at 2 nd speed (low speed) and 6 minutes at 4 th speed (high speed).
- Laminate the dough, film with a fresh cling wrap and cool down Place it in a fridge of maximum 4 C. Direct process can be offered as well.
- Take out the Corman butter sheet from the fridge and allow to temper up to 10 15 C, before pre laminating the
butter sheet. - Place the butter sheet onto half of the dough and cover the butter sheet with the remaining half dough part
- Gradually laminate the dough and offer 1 double fold followed by a single fold.
- Place the dough into the fridge for minimum 1 hour.
- Laminate the dough till the requested thickness.
- Slice into individual pieces.
- Roll the dough into croissant shapes.
- Cling wrap the tray before proving, easy to press a little bit after and ready to bake.
- Proof at 28-29 C for approximately 120 160 minutes at 80% humidity.
Baking time :
10 min at 180 C (Fan 2 oven, ventilation closed)
5-7 min at 170 180 C (Fan 3 Deck oven, ventilation open)
Ingredients
| INGREDIENTS | UNIT(g) |
| Dried Cranberries | 1000g |
| Cranberry juice (less sugar) | 200g |
| Rose water | 200g |
Assembly
- Bring the liquids to boil Add the dried cranberries.
- Stir every 15 minutes to hydrate well.
- Remove from the heat and let it cool down.
Ingredients
| INGREDIENTS | UNIT(g) |
| Plain Custard | 418g |
| Milk | 200g |
| Common Sense, Vanilla Paste | 1g |
| Milk | 50g |
| Eggzi, Egg Yolk | 50g |
| Sugar | 50g |
| Corn Flour | 37g |
| Maldon salt | 1g |
| Bard's, Pistachio Paste | 84g |
Assembly
- Cook custard as per usual by boiling milk and tempering slurry.
- Cook till thickened and add butter to emulsify.
- Followed by adding salt and nut paste.
- Paddle in mixer when chilled till smooth before using.
The pistachio custard is a mix of plain custard with 20 pistachio paste and 0,4% maldon salt.
For example, a mix of 1000 g plain custard with 150 g pistachio paste and 4 g salt.
Ingredients
| INGREDIENTS | UNIT(g) |
| Rose Water | 150g |
| Water | 150g |
| Bard's, Neutral Glaze | 500g |
| Sevarome Rose Compound | 15g |
Assembly
- For the rose glaze, bring all the ingredients to boil.
- Remove the glaze from the heat and let it cool down.
Assemble and bake (Fan 3 oven):
- 10 minutes at 180 C
- 10 to 15 minutes at 170 C
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