HONEY PRISM

Mix all the ingredients except the butter (2) for 10 minutes in
first gear, then 4 minutes in second gear. The dough has to be
25°C after the mixture. Shape into a ball and draw a cross using
a knife. Let stand for 15 minutes on the worktop before opening
the angles of the cross to flatten the dough into a rectangle.
Leave to cool for a few hours at 4°C in the refrigerator.
Spread the dough four times as long as broad, spread the butter
(2) twice as long as broad then place it on the dough. Cover the
butter with the dough and fold in half again. Cut the folds on
the sides to see all the layers on each side. Turn the dough of
90° and spread four times as long as broad, then fold it into
quarters. Cut again the folds on the sides. Leave to cool for an
hour in the refrigerator at 4°C.

Mix corn starch with cold milk (1). Boil honey with cream and
milk (2). Drizzle half the mixture over the starch preparation
and pour it back into the saucepan to boil like a pastry cream.
Let cool in the refrigerator after laying a plastic wrap directly
on the cream. Whisk the cream to loosen it before use.

Roll out the croissant dough to 3.3 mm thick, then fold in
half and glue with some water. Cut 2 cm bands and braid
weaving three pieces with three bands. Calculate the mould
volume (460 g for my mould) and divide by four to obtain the
corresponding weight of the dough (115 g for my mould).
Form a ring with the braid and raise it at 28°C with a humidity of
80% for 2 ½ hours in the mould. Bake to 160°C for approximately
30 minutes on a piece of baking paper and a solid sheet on top
of the moulds. Coat with a syrup right out of the oven and leave
to cool. Make a hole to garnish the middle with honey cream.
* TB 55°C = Temperature in the mixture area + Temperature of
flour + Temperature of water
Sample calculation of the temperature of water:
TB 55°C = 22°C + 20°C + x -> x = 13°C