Recipe Mandarin Earl Grey Swiss Bun
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
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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Earl Grey Almond Cream200 g Lescure Unsalted 250g butter Roll 82% fat
225 g icing sugar
235 g almond powder
150 g egg
30 g cornstarch
30 g Earl Grey tea leaves, powdered
3 g salt
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Mandarin confit15 mandarins
1500 g water
1500 g sugar
SQ salt
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Earl Grey whipped ganache190 g white chocolate 38%
8 g powered gelatine
700 g Lescure UHT Cream 35% fat
16 g Earl Grey tea leaves
700 g Lescure UHT Cream 35% fat
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Egg wash750 g egg
375 g egg yolk whisked
150 g Lescure UHT Cream 35% fat
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Opaline powder200 g glucose syrup
300 g Opaline powder
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Assembly and finishing touchesSQ Cornflower petals
SQ Opaline powder
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 other 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 1 x 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
Earl Grey Almond Cream
Bring all the ingredients to a temperature of 20 °C.
Mix all the ingredients except the eggs.
Add the eggs in three portions and mix well.
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04
Mandarin confit
Rub the mandarin with salt, wash and rinse in water.
Poke the outer surface of the mandarins with a fork and then boil it in cold water. Repeat this process 3 times.
Boil water and sugar to make syrup, add the mandarins and simmer over low heat for 2 hours.
Leave the mandarins to rest in the syrup in the refrigerator.
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05
Earl Grey whipped ganache
Heat 700 g of whipping cream and Earl Grey tea leaves, with the tea bag opened to 60℃, and cover with plastic wrap and infuse for 5 minutes.
After straining through a fine sieve, adjust the amount of whipping cream back to the starting weight.
Reheat the infused whipping cream, add the hydrated gelatin, and pour over the chocolate. Melt it and emulsify it with a hand blender.
Add 700 g of cold whipping cream and mix.
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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
Opaline powder
After melting all the ingredients together, heat to 160℃ and pour in a thin layer on a silicone mat to crystallize.
Grind finely in a blender and use.
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08
Assembly and finishing touches
Roll out the croissant dough to a final thickness of 3 mm and cut into 5cm×20cm/80g.
Fill the dough with 25 g of Earl Grey almond cream and 20 g of Mandarin confit and shape.
Ferment for two hours at 26℃ and 80% humidity.
Brush with egg wash and bake at 175℃ for 15 minutes.
As soon as it comes out of the oven, sprinkle with cornflower petals and opaline powder and melt in the oven.
Cool completely, then gently whip the Earl Grey whipped ganache and pipe in 40 g at a time.
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