Black forest croissant

Preparation:

Red croissant dough:

Mix all of the ingredients at 1st speed for 10 min, then 2nd speed 4 min (you can take one part of the natural croissant dough and color it red with red food coloring). Make a ball and cross it with a knife, then let it rest for about 15min on a table. Flatten the dough into a rectangle before storing in the fridge at 4°C for a few hours.

Cocoa croissant dough:

Mix all of the ingredients, except the second part of the butter, at 1st speed for 10 min, and 2nd speed for 4 min. The dough should be at 25°C after mixing. Make a ball, cross it with a knife and let it rest about 15 min on a table before making a flat rectangle and storing it in the fridge at 4°C for a few hours. Laminate the dough until it is 4 times longer than larger, laminate the butter 2 times longer than larger, and place the butter on the dough. Cover the butter with the dough and fold in 2 again. Cut the sides of the dough to see all the layers. Turn it to 90°, laminate 4 times longer than larger and fold in 4. Cut again the sides of the dough. Laminate the red dough and stick it on the surface. Let it cool down in the fridge for 1h at 4°C.

Syrup to varnish:

Mix the glucose with the egg white until you reach the right consistency to brush and cover the surface after baking.

Vanilla filling:

Mix the cream cheese with the sugar, the vanilla seeds and about 50g of the cream to get a smooth texture. Add the rest of the cold liquid cream and whip it into a soft Chantilly texture. Prepare it at last minute and fill it up in a piping bag.

Morello cherry cream:

Boil the 1st part of the puree. At the same time, mix the corn starch with the sugar and the 2nd cold part of the puree. Pour half of the hot puree onto the cold mixture, then pour it all in a saucepan to boil it again. Once it is out of the fire, mix it with the butter and let it cool down in a refrigerator.

Assembly:

Roll out the cocoa croissant dough until it is 3,3 mm thick and 38cm large. Cut triangles with a base of 9cm and roll them into croissants by keeping the red part on the outside. Let it rise for about 2h at 28°C and 80% humidity then bake them around 18 min at 170°C in a ventilated oven. Brush the warm croissants with syrup and let them cool down. Make a hole at the base and fill them first with the vanilla filling, then with the cherry cream.

*BT55°C = T° Mixing Room + T° Flour + T° Water

E.g To calculate T° of Water: BT55°C = 22°C + 20°C + x (x=13°C)