Textbook Boulangerie Patisserie has recently taken the industry by storm with its incredible, vibrant, patterned pastries and brightly striped croissants, delicately and expertly garnished to reflect their flavour and colour. dough Putting a technical spin on a bakery classic, Steve Anderson and John Ralley talk us through how to make a textbook signature.
WHAT YOU NEED
28% Total Batter
WHAT TO DO
Mix all ingredients together to form a well-developed dough.
• The 6kg recipe is divided into 3 dough pieces ready for lamination. Flatten out the dough pieces into a square or rectangle shape and keep them cold – we use a blast freezer to get them cold as quickly as possible.
• Once cold and firm, use the dough break to laminate the pastry. We use 1 x 1kg butter sheet per dough piece.
• Laminate as desired. We use 3 x single folds.
• We use the same recipe for the coloured dough except for scrap dough and yeast. So there is no activity in the coloured dough.
• Use a colour (powder or liquid) to colour the dough as desired. You can also use a flavour here as well (dehydrated fruit powders work quite well). We mix the colour/flavour into the water before mixing.
• Bring the coloured dough together to a well-developed dough. Allow to cool for easy process.
• Use the dough sheeter to roll out the coloured dough into a thin sheet. Put the first colour aside and lightly brush with water.
• Roll out the next layer in the same way and place on top of the first colour.
• Now roll up the double thickness pastry into a ‘Swiss roll’. Place this into the fridge to firm up again, before cutting into segments.
• Lay the segments out on silicon paper, slightly overlapping each one so you form a square or rectangle of swirled dough. We use our tray size as a guide. Make the dough piece the same size as the tray.
• Allow this to firm up again in the fridge before rolling out thin and flat, ready for placing onto the regular croissant dough.
• Take the laminated dough piece and roll out to the same size as a tray the same size as the coloured piece. Lightly brush the top with water and carefully place the coloured piece over the top of the dough. Now continue to roll out the dough as you would for your normal croissant.
• Once the thickness of the dough is achieved, place on the bench and cut into shape as for a normal croissant. Ensure when you are rolling up the croissant the coloured dough is exposed on the outside to show off the colour pattern.
• Proof and bake as normal. We have found egg wash causes too much baking colour and you may lose the actual colour you have used. So, don’t use egg wash. The lighter the colour is, the more chance there is of the colour to become lost Striped Croissants (e.g. yellow will become brown in baking and lost, whereas blue stays vibrant).
• We cut and fill the croissant with a flavoured filling. We also garnish in a way that represents the filling and flavour of the croissant.
Textbook are continuously experimenting with the trend of brightly coloured patterns in their pastries. including Striped Croissants with truffle essence and their incredible stretched swirl pattern on their pain au chocolat (pictured).