TEAMTIME ROLL

Karim Bourgi

PARTNER OF THE MASTERCLASS

The mastermind behind KAYU, CALLA, and OPPA is bringing his incredible talent to our kitchen! Known for his bold flavour fusions, he seamlessly blends French classics with Eastern influences, creating pastries that are nothing short of extraordinary

View Profile View Masterclasses

/sites/default/files/2024-11/Boiron2.png

DISCOVER THE BRAND

"76 years ago, my grandfather founded the company Boiron Frères SA. As the inventors of frozen fruit puree, we have continued to innovate by developing our range to support pastry chefs, cooks and bartenders from all over the world on a daily basis with excellent fruit solutions"

Alain Boiron ~ Managing Director

Number 1 World leader in professional frozen fruit purees, les Vergers Boiron purees are made from a strict selection of perfectly ripe and GMO-free fruits from the best locations worldwide. The flavour experts assemble these fruits using techniques inherited from the champagne industry, and their know-how guarantees consistent taste, colour and texture.

The purees have no added sugar, providing you nothing but fruit. No colouring, preservative, filler or thickener is added to the puree in order to have a product as pure as possible. No more washing, peeling, deseeding, blending and waste. Save labour, time and control your costs.

Recipe Breakdown

LAMINATED BRIOCHE DOUGH

INGREDIENTS	UNIT(g)
Les Vergers Boiron Orange concentrate	35g
Les Vergers Boiron Lemon concentrate	65g
Plain flour	900g
Vanilla powder	5g
Corman cold butter 82%	150g
Whole eggs	375g
Milk	600g
Fresh yeast	75g
Cristalco Invert sugar	20g
Sugar	115g
Salt	30g
Plain flour	900g
Butter 84% Lamination	1000g

Mix the semi-candied fruits to reduce them into a paste.
Dissolve the milk and yeast together.
Combine the flour, salt, sugar, yeast, butter, vanilla powder, inverted sugar, semi-candied fruit paste, milk, and eggs on the first speed for 4 minutes.
Then knead (traditional hook kneading) for 10 minutes on the second speed.
Let the dough rest in a ball for 45 minutes at approximately 25°C.
Roll it out into a 60x40 cm sheet and quickly chill it in the freezer.
Store the dough in the refrigerator until it reaches 4°C.
Roll out the butter to cover 2/3 of the dough sheet.
Fold into thirds, folding the remaining dough over the butter.
Perform a double turn, then chill the dough for 10 minutes in the freezer followed by 10 minutes in the refrigerator to allow it to relax.
Perform a single turn, then chill again. The dough will then be ready for use.

EGG WASH

INGREDIENTS	UNIT(g)
Whole eggs	100g
Eggzi Egg Yolks	60g
Pure cream 35%	30g

Mix the ingredients Refrigerate at 39° F (+4° C)
Using a brush, apply a single layer before placing in the oven

STRAWBERRY JELLY

INGREDIENTS	UNIT(g)
Les Vergers Boiron Strawberry puree 100%	225g
Ingredium Citric acid	5.5g
Glucose Syrup DE40	72g
Sugar	72g
Trehalose	76g
Ingredium Pectin NH	7g

Mix the dry extracts together.
Dissolve the glucose in the purée and incorporate the dry extracts gradually while stirring.
Bring to a boil, then pour into a plastic container.
Store in the refrigerator at +4°C.

CREAM CHEESE INSERT

INGREDIENTS	UNIT(g)
Cream cheese Soft	500g
Sugar	150g
Lemon zests	2g
Eggzi Egg yolks	80g

Blend the ingredients and pipe logs using a 15 mm nozzle.
Place in the freezer and cut into 4 cm-long tubes.

ASSEMBLY

Roll out the revisited croissant dough to a thickness of 3 mm and a width of 30 cm.
Lightly moisten the surface with a brush and water. Roll the strips tightly onto themselves.
Chill the rolls, then cut into 3 cm-wide cylinders, about 50 g each.
Place the cylinders into greased rings measuring 4.5 cm in height and 9 cm in diameter.
Proof for about 2 hours at 25°C.
After proofing, egg wash the surface and insert the cream cheese filling deep into the center of the pastry.
Bake at 165°C on a perforated baking tray for approximately 18 minutes.
While still hot, glaze the pastries with maple syrup to finish.
Once the roll is completely cold inject the strawberry jelly in the center.

Ingredients

INGREDIENTS	UNIT(g)
Les Vergers Boiron Orange concentrate	35g
Les Vergers Boiron Lemon concentrate	65g
Plain flour	900g
Vanilla powder	5g
Corman cold butter 82%	150g
Whole eggs	375g
Milk	600g
Fresh yeast	75g
Cristalco Invert sugar	20g
Sugar	115g
Salt	30g
Plain flour	900g
Butter 84% Lamination	1000g

Assembly

Mix the semi-candied fruits to reduce them into a paste.
Dissolve the milk and yeast together.
Combine the flour, salt, sugar, yeast, butter, vanilla powder, inverted sugar, semi-candied fruit paste, milk, and eggs on the first speed for 4 minutes.
Then knead (traditional hook kneading) for 10 minutes on the second speed.
Let the dough rest in a ball for 45 minutes at approximately 25°C.
Roll it out into a 60x40 cm sheet and quickly chill it in the freezer.
Store the dough in the refrigerator until it reaches 4°C.
Roll out the butter to cover 2/3 of the dough sheet.
Fold into thirds, folding the remaining dough over the butter.
Perform a double turn, then chill the dough for 10 minutes in the freezer followed by 10 minutes in the refrigerator to allow it to relax.
Perform a single turn, then chill again. The dough will then be ready for use.

Ingredients

INGREDIENTS	UNIT(g)
Whole eggs	100g
Eggzi Egg Yolks	60g
Pure cream 35%	30g

Assembly

Mix the ingredients Refrigerate at 39° F (+4° C)
Using a brush, apply a single layer before placing in the oven

Ingredients

INGREDIENTS	UNIT(g)
Les Vergers Boiron Strawberry puree 100%	225g
Ingredium Citric acid	5.5g
Glucose Syrup DE40	72g
Sugar	72g
Trehalose	76g
Ingredium Pectin NH	7g

Assembly

Mix the dry extracts together.
Dissolve the glucose in the purée and incorporate the dry extracts gradually while stirring.
Bring to a boil, then pour into a plastic container.
Store in the refrigerator at +4°C.

Ingredients

INGREDIENTS	UNIT(g)
Cream cheese Soft	500g
Sugar	150g
Lemon zests	2g
Eggzi Egg yolks	80g

Assembly

Blend the ingredients and pipe logs using a 15 mm nozzle.
Place in the freezer and cut into 4 cm-long tubes.

Assembly

Roll out the revisited croissant dough to a thickness of 3 mm and a width of 30 cm.
Lightly moisten the surface with a brush and water. Roll the strips tightly onto themselves.
Chill the rolls, then cut into 3 cm-wide cylinders, about 50 g each.
Place the cylinders into greased rings measuring 4.5 cm in height and 9 cm in diameter.
Proof for about 2 hours at 25°C.
After proofing, egg wash the surface and insert the cream cheese filling deep into the center of the pastry.
Bake at 165°C on a perforated baking tray for approximately 18 minutes.
While still hot, glaze the pastries with maple syrup to finish.
Once the roll is completely cold inject the strawberry jelly in the center.