Is coffee flavour the next salted caramel?
Every few years, a new flavour trend pops up – one that you just cannot miss as a baker, patissier or baked goods developer. In the last decade, the biggest ‘it’ flavour...
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Taste is a very important factor for consumers when they decide to buy bread, patisserie and chocolate. It’s even more important than freshness, which was most important in 2015. This shift in consumer needs was revealed by the latest Taste Tomorrow survey.
The survey also revealed that consumers like both traditional and exotic flavours that contribute to their tasting experience, and that texture has become a key component. Consumers pay as much attention to a special, delicious, appealing texture as to flavour. Different textures are visually interesting as well, and after all, consumers want to be wowed by all their senses. A feast for the eyes, multi-layered textures and flavours are essential to create a sensorial delight.
All these important takeaways from the Taste Tomorrow survey were considered when creating this Strawberry recipe. This indulgent strawberry-like croissant offers a delicious melting feeling, which will both surprise and delight your customers.
Working Method
Filling
Bicolor
Mixing Spiral
Dough Temperature
Freezing
Lamination
Cooling
Topfil Finest Strawberry (mixed to make it more fluid).
Red: Take out 425g of dough and mix with 2g red colorant.
4 min. slow speed / 4’ Fast speed
18ºC
30 min. at -20ºC
4 x 4
30 min. at 4ºC
Make Up
Final Fermentation
Before baking
Oven temperature
Baking Time
Decoration
• Place the colored dough on top then roll out at 2,7 mm.
• Cut triangles of 25 x 9 cm then cut in half.
120 min. at 28ºC / 85%
Brush with Sunset Glaze
210ºC in deck oven with initial steam
17 min. on hamburger trays
• After baking glaze with syrup.
• Pipe some Strawberry coulis inside and dip the side in white chocolate.
• Decorate with green leaf of sugar and a little bit of icing sugar.
Interested in this recipe?
One of the key ingredients of this delicious Strawberry is Puratos’ Mimetic, which provides the sensation of butter in end products along with the workability of margarine. Read more about Mimetic.
Interested to try out this recipe yourself? Download the PDF with the Strawberry recipe.
