Yong Ming Choong| Executive Pastry Chef, Mandarin Oriental Singapore
I was inspired by one of my traditional childhood games, "Gasing Top", to create this California Raisin beetroot croissant as the shape and spiral patterns on the croissant resembles the spinning top. Working on this recipe brought back memories of my kampong days and gave me ideas on how I can entice my son to enjoy croissants and California Raisins for breakfast and as a snack.
Place all ingredients (except butter) for the beetroot croissant dough into the bowl of a vertical planetary mixer.
Gently mix at Speed 2 for 4 minutes until dough is firm.
Repeat the above steps with the plain croissant dough.
Place both doughs in the refrigerator and chill at 3°C for about 14 hours.
To laminate the dough, massage butter until it becomes pliable but not soft and oily. Pat dough into a 36cm-by-20cm rectangle mould. Smear butter on top of two-thirds of the surface, leaving a 0.6-cm circumference all around.
Fold unbuffered third over the middle third, and buttered top third down over that. Turn 90° so that folds are to the left and right.
Roll out to a 36cm-by-15cm rectangle, and fold into three again.
Sprinkle lightly with flour and put dough in a plastic bag. Chill for 2 hours, then sprinkle with flour and deflate gently.
Roll to a 36cm-by-15cm rectangle and fold again.
Turn 90° and repeat. Wrap and chill for 2 hours.
In a mixing bowl, combine eggs, egg yolk, water, California Raisin paste, yuzu purée, corn flour and California Raisins.
Mix the zest, sugar and gellan gum well. Set aside.
Heat up the egg mixture in a pot. Gently sprinkle gellan gum mixture and slowly bring to a boil (preferably 85°C).
Pour immediately into a silicone dome mould.
Level and spread evenly before freezing immediately.
Place 1 dough on top of the other and roll it out to 3-mm thickness. Cut the dough into 6cm-by-4cm rectangles, then cut it diagonally in half.
Place the frozen curd on the 4-cm side, then roll each triangle lightly to elongate the point.
Place the frozen curd on the 4-cm side, then roll each triangle lightly to elongate the point.
Beat egg and 15ml milk in a small bowl. Glaze croissants with egg wash and bake in a preheated oven at 180°C for 12 to 15 minutes.
Ingredients
Directions
Place all ingredients (except butter) for the beetroot croissant dough into the bowl of a vertical planetary mixer.
Gently mix at Speed 2 for 4 minutes until dough is firm.
Repeat the above steps with the plain croissant dough.
Place both doughs in the refrigerator and chill at 3°C for about 14 hours.
To laminate the dough, massage butter until it becomes pliable but not soft and oily. Pat dough into a 36cm-by-20cm rectangle mould. Smear butter on top of two-thirds of the surface, leaving a 0.6-cm circumference all around.
Fold unbuffered third over the middle third, and buttered top third down over that. Turn 90° so that folds are to the left and right.
Roll out to a 36cm-by-15cm rectangle, and fold into three again.
Sprinkle lightly with flour and put dough in a plastic bag. Chill for 2 hours, then sprinkle with flour and deflate gently.
Roll to a 36cm-by-15cm rectangle and fold again.
Turn 90° and repeat. Wrap and chill for 2 hours.
In a mixing bowl, combine eggs, egg yolk, water, California Raisin paste, yuzu purée, corn flour and California Raisins.
Mix the zest, sugar and gellan gum well. Set aside.
Heat up the egg mixture in a pot. Gently sprinkle gellan gum mixture and slowly bring to a boil (preferably 85°C).
Pour immediately into a silicone dome mould.
Level and spread evenly before freezing immediately.
Place 1 dough on top of the other and roll it out to 3-mm thickness. Cut the dough into 6cm-by-4cm rectangles, then cut it diagonally in half.
Place the frozen curd on the 4-cm side, then roll each triangle lightly to elongate the point.
Place the frozen curd on the 4-cm side, then roll each triangle lightly to elongate the point.
Beat egg and 15ml milk in a small bowl. Glaze croissants with egg wash and bake in a preheated oven at 180°C for 12 to 15 minutes.