Recipe Gianduja Lemon Croissant
To make this dish
Ingredient list
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Lievito Madre260 g Natural yeast starter (Mother starter)
312 g T45 flour
125 g water
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Croissant dough155 g T45 flour (A)
178 g water (1)
31 g dry yeast
1034 g T45 flour (B)
273 g water (2)
119 g milk
143 g sugar
36 g honey
155 g Lescure Unsalted 250g butter Roll 82% fat
24 g salt
119 g fermented dough
238 g Natural yeast starter (Mother starter)
751 g Unsalted 1kg butter Sheet 84% fat
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Black cocoa dough310 g croissant dough
23 g cocoa powder
26 g water
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Lemon Sablé300 g Lescure Unsalted 250g butter Roll 82% fat
7.5 g lemon zest
90 g icing sugar
360 g T45 flour
3 g salt
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Gianduja inserts600 g black gianduja
250 g milk chocolate (35 %)
SQ candied lemon peel, cubed
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Egg wash750 g egg
375 g egg yolk
150 g Lescure UHT Cream 35% fat
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Assembly and finishing touches200 g water
200 g sugar
120 g Candied citron
Lescure Unsalted 250g butter Roll 82% fat
Unsalted 1kg butter Sheet 84% fat
Lescure UHT Cream 35% fat
The recipe, step by step
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01
Lievito Madre
Refresh the Madre dough with the flour and water at 35 °C and use it for the main dough.
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02
Croissant dough
Mix T45 flour (A), the water (1) at 25 °C, the dry yeast, at least 20 minutes before the final mix.
Mix all the ingredients, with the water at a base temperature of 44 °C, into a dough and leave to ferment overnight at a refrigerate temperature of 2-3 °C.
Fold the dough and butter sheet into 1 x 3 and 1x 4, then chill in a freezer at -7℃ for about 30 minutes.
Roll out and shape to the final thickness.
Let it rise at 27 °C for 2-3 hours.
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03
Black cocoa dough
Mix the cocoa powder and water into a paste and mix well with the croissant dough.
After laminating the main dough, place it on top and roll it out to the final size - 2.5 mm thick.
Cut into 11cm × 11cm pieces, about 65 g per portion.
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04
Lemon Sablé
Soften the butter and add the remaining ingredients, mixing minimally.
Place between silicone papers, roll out to a thickness of 4.5 mm, and freeze.
Cut into 5mm x 5mm pieces, place in a silicone mold, and bake at 180℃ for 8 minutes.
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05
Gianduja inserts
Melt the Gianduja and the milk chocolate in a double boiler at 45℃.
Temper to 26℃, then pour over the sables in the mold and top with 4 candied lemon peel cubes.
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06
Egg wash
Mix all ingredients with a hand blender and strain through a fine sieve.
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07
Assembly and finishing touches
Fill the cut dough with 20 g of lemon sable, 4 g of lemon confit, and 25 g of gianduja insert and shape. Ferment for 1.5 hours at 26℃ and 80% humidity. Brush with egg wash and bake at 170℃ for 13 minutes.
Bring to a boil the water and the sugar until the sugar has dissolved and let it cool.
Brush the final viennoiserie with syrup as soon as it comes out of the oven.
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