Raspberry rolls
Ingredients
6 brioches
Puff pastry
Water 90 g
Whole milk 90 g
Egg 25 g
Flour T55 175 g
Flour T65 175 g
Salt 7 g
Sugar 35 g
Honey 10 g
Fresh baker yeast 15 g
Soft butter 12 g
Butter layer 200 g
Cheesecake filling
Cream cheese 200 g
Lime 1
Potato starch 15 g
Sugar 75 g
Assembly
Egg yolk 1 pièce
Liquid cream 35% fat 5 g
Brown sugar 30 g
Raspberry compote 300 g
Raspberry high fruit compote
Andros Chef’s raspberry frozen high fruit compote is a blend of two raspberry varieties to obtain a bright mix well-balanced of sour and sweet taste. The compote is lightly gelified with raspberry woody stems and is transformed in our plant in Lot, French department. Packed in 1kg flexible bag.
Discover our products range High fruit compotePreparation steps
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Puff pastry
Knead with the hook attachment water, milk and egg. Add the flour, salt, sugar, honey, soft butter and yeast. Knead on low speed for 3 minutes, on medium speed knead for 15 minutes. Shape the butter in a rectangular form, wrap in a cling film and refrigerate for 30 minutes. Enclose the refrigerate butter and fold in the dough. Roll up and fold with one double turn. Wrap in a cling film and refrigerate for 15 minutes. Fold in 1 turn and wrap in a cling film. Chill for 10 min in the refrigerator.
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Cream cheese
In a mixing bowl, beat the cream cheese with lime zests, potato starch and sugar. Chill in the refrigerator.
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Assembly
Shape the dough in a rectangular form. Spread the cream cheese over and roll. Cut out 3cm stripes. Place in Étaler la pâte en rectangle. Répartir l’appareil cream cheese sur toute la pâte et la rouler. Cut slices every 3 cm. Place them in greased rings on a baking sheet lined with parchment paper. Let them rise for 2 hours. Preheat the oven to 180°C. Fill the center of each pastry rolls with raspberry compote. Mix the egg yolk with the cream, and brush the pastries. Sprinkle with brown sugar. Bake at 180°C for 25 minutes.
