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
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.
02
Lime Diplomate cream
| INGREDIENTS | UNITS | PERCENT |
| Milk | 233g | 37.8% |
| Sugar | 46.7g | 7.6% |
| Cornstarch | 19g | 3% |
| Egg yolk - Eggzi | 58g | 9.45% |
| Gelatin bloom - Gelita | 3.5g | 0.6% |
| Lime zest | 1.5g | 0.24% |
| Excellence Whipping Cream 35% | 255g | 41.4% |
- Prepare a classic pastry cream, then add the gelatine at the end.
- Blend with a hand blender.
- The pastry cream base should be at 20–25°C maximum.
- Whip the cream and fold it into the pastry cream in two additions, along with lime zest.
03
Strawberry confit
| INGREDIENTS | UNITS | PERCENT |
| Strawberry puree - Les Vergers Boiron | 191g | 73.8% |
| Raspberry puree - Les Vergers Boiron | 38g | 14.8% |
| Lime puree - Les vergers Boiron | 6g | 2.2% |
| Sugar | 20g | 7.6% |
| NH pectin - PCB Creation | 4.2g | 1.63% |
1. In a saucepan, place the three purées and heat to 40°C.
2. Mix the sugar and NH pectin together, then slowly add to the warm purée while whisking.
3. Bring the mixture to a boil to activate the pectin.
4. Cool down completely.
04
ASSEMBLY PROCESS
- Roll out the croissant dough to 3.75 mm thickness. Cut into strips measuring 2 cm ×
20 cm, then shape into cruffins. Place into rings on a Silpain baking mat. - Proof for 2 hours at 27°C with 75% humidity.
- Place baba moulds filled with baking beans in the centre of each proofed cruffin to hold the shape.
- Bake at:
– Convection oven: 170°C, damper open, fan speed 3, for 18 minutes
– Deck oven: 195°C (top) / 185°C (bottom), damper open, for 18–20 minutes - Cool completely. Dust the sides with icing sugar, then pipe the fromage blanc cream into the centre.
- Decorate with strawberry confit and fresh strawberries.
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 | 233g | 37.8% |
| Sugar | 46.7g | 7.6% |
| Cornstarch | 19g | 3% |
| Egg yolk - Eggzi | 58g | 9.45% |
| Gelatin bloom - Gelita | 3.5g | 0.6% |
| Lime zest | 1.5g | 0.24% |
| Excellence Whipping Cream 35% | 255g | 41.4% |
Assembly
- Prepare a classic pastry cream, then add the gelatine at the end.
- Blend with a hand blender.
- The pastry cream base should be at 20–25°C maximum.
- Whip the cream and fold it into the pastry cream in two additions, along with lime zest.
Ingredients
| INGREDIENTS | UNITS | PERCENT |
| Strawberry puree - Les Vergers Boiron | 191g | 73.8% |
| Raspberry puree - Les Vergers Boiron | 38g | 14.8% |
| Lime puree - Les vergers Boiron | 6g | 2.2% |
| Sugar | 20g | 7.6% |
| NH pectin - PCB Creation | 4.2g | 1.63% |
Assembly
1. In a saucepan, place the three purées and heat to 40°C.
2. Mix the sugar and NH pectin together, then slowly add to the warm purée while whisking.
3. Bring the mixture to a boil to activate the pectin.
4. Cool down completely.
Ingredients
Assembly
- Roll out the croissant dough to 3.75 mm thickness. Cut into strips measuring 2 cm ×
20 cm, then shape into cruffins. Place into rings on a Silpain baking mat. - Proof for 2 hours at 27°C with 75% humidity.
- Place baba moulds filled with baking beans in the centre of each proofed cruffin to hold the shape.
- Bake at:
– Convection oven: 170°C, damper open, fan speed 3, for 18 minutes
– Deck oven: 195°C (top) / 185°C (bottom), damper open, for 18–20 minutes - Cool completely. Dust the sides with icing sugar, then pipe the fromage blanc cream into the centre.
- Decorate with strawberry confit and fresh strawberries.
USED IN THIS RECIPE
Products
Butter Tourage 82% 10x1kg
Pasteurised Free Range Frozen Egg Yolks (Salted) 900ml
Gelatine Gold 1kg
Excellence Whipping Cream 35% Fat – 1L
Puree Strawberry 100% 1kg
Puree Lime 100% 1kg
Pectin NHX 1kg
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