COINTREAU® SIGNATURE
CROISSANT

Place the flours, salt, sugar, malt, butter cubes (1) and yeast in
the bowl of a mixer. Add the water-milk powder mixture and
blend for 6 minutes on 1st speed, then 6 minutes on 2nd speed.
The dough should be smooth at a maximum temperature of 24°C.
Leave to rise for 15/20 minutes at room temperature. Shape
into a nice flat square, then place the dough in the freezer for
45/60 minutes, then in the fridge overnight at 2°C.
The next day, start by rolling out the butter.
Then combine the dough with the butter: give it a double turn.
Rest in the freezer for 1 hour.
Make a single turn and rest in the freezer, then in the fridge
for 2 hours.
Please note: If using semi-frozen yeast or golden dry yeast, use
20 g instead of 50 g (40%).
If necessary, add: 7% of the total quantity of dough (without
butter for rolling). Add 6 minutes before the end (in small
pieces).

Preparation of the mandarin puree:
(not explained in the video)
Using a fork, prick the mandarins and place them in cold
water in a large saucepan. Heat and bring to the boil.
Strain the water and repeat the process a second time
with cold water. Repeat this operation a total of 3 times.
For the 4th time, cook the mandarins in the water until tender.
Strain and leave to cool.
Cut the mandarins in half to remove the seeds and the white
part in the middle, then chop them.
Preparation of the gellan mandarin:
Place the mandarin puree in a saucepan and add the sugar and
gellan gum mixture. Bring to the boil, then pour into a frame
placed on a Silpat® mat. Leave at room temperature for a few
minutes to set, then place in the fridge (3°C) for several hours.

Lightly heat the almond paste in the microwave to soften it. Add the orange zest to the bowl of a mixer fitted with the leaf, then gradually blend in the Cointreau®. Spread between 2 sheets of
baking paper to a thickness of 75 mm.

Sift in the icing sugar, then stir in the Cointreau® and mandarin puree

Step 1: Prepare the croissant dough.
Step 2:
Prepare the mandarin gellan and store in the freezer.
Prepare the Cointreau® almond paste and freeze.
Using a bicycle, cut the mandarin gellan and Cointreau® almond paste to 1.5 x 7.5 cm. Assemble and store in the freezer.
Step 3: Roll out the croissant dough and cut the croissants into triangles (9 x 32 cm).
Step 4: Place the Cointreau® almond paste – gellan mandarin insert at the base of the croissant. Roll the croissants and leave to rise
for 2 hours at 27°C and 75% humidity.
Step 5: Preheat the oven to 180°C, then bake at 170°C, oura open, speed 3 (convection oven) for 18/
20 minutes or in a deck oven at 200°C (Top) and 180°C (Bottom) for 18/20 minutes, oura open.
Step 6: Prepare the Cointreau® water glaze. Brush the top of the croissants still warm, place them on a wire rack, then arrange a few
pieces of candied orange. Leave to dry at room temperature.