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Raspberry flower


Raspberry flower


Here is the recipe with which I made Johan Martin’s raspberry flower, it is not the same as the one he shared in his (excellent) book, but a mix between his technique and mine.

For about 16 pieces of pastry.

The croissant dough
500g flour
225g milk
10g salt
70g sugar
20g yeast
50g butter, diced
250g butter of tourrage


Knead all ingredients except the peat butter with the hook for 7 minutes on first speed, and 5 minutes on second speed until the dough comes apart.
You must obtain a smooth and homogeneous paste.

Take 100g of dough, knead with the colouring of your choice, previously hydrated in boiling water.

Roll out the dough slightly and chill for about 45 minutes.

Work the butter into a rectangle the size of half your dough so that the dough does not become too thick when you turn it.

Complete 3 laps (1 single lap = 1 lap / 1 double lap = 1.5 laps)

Put the dough in the fridge for 20 minutes between rounds to prevent the butter from
is incorporated into the dough.

Once the turning is done, spread the coloured tempera to the size of the dough, stick with a little water.

Make strips of 60 x 25 cm.

Keep the white side up and the colored side against the tower.

Lightly brown the top side and start rolling the dough on itself, as if it were a
to make a raisin bread.
Be careful to keep the dough straight and tight.

Chill the dough balls in the fridge before cutting.
Cut out 6cm long sausages.

Using a cutter, scalpel or a very sharp knife, make 6 deep incisions in
taking care to keep everything well attached.

Form the flower by arranging the petals on top of each other.

Leave to grow for about 2 hours at 25°C.

Bake at 170°C for about 15 minutes.

At the end of the cooking time, apply a light brush of syrup to make your flower shine and bring out the colours better. Dry for 2 minutes in the oven.

The recipe in pdf :

la fleur johan martin

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