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Teatime and Viennoiseries
Calamansi & Raspberry Striped Roll
Made with Raspberry Inspiration Chocolate Sticks
An Original Recipe by L'Ecole Valrhona Chef Guillermo Corral
3 stepsRaspberry Inspiration Sticks have been formulated to ensure optimal hold during baking, with no loss of or changes to texture. Slightly shorter than a traditional stick, they allow you to achieve an intense raspberry flavor in your pastries.
Recipe Step by Step
Step01
Calamansi Cream
75g 100% Ben Tre calamansi purée
115g Whole eggs
30g Sugar
10g Gelcrem Hot
20g European-style butter
Mix the purée with the eggs, sugar and Gelcrem Hot, then bring to a boil.
Use an immersion blender to blend with the butter.
Leave to set in a container in the refrigerator.
Step02
Plain Puff Pastry Dough
500g Strong flour
9g Fine salt
40g Sugar
50g European-style butter
20g Fresh yeast
255g Whole milk
250g European-style butter (for laminating)
Mix the flour with the salt, sugar and butter and add the yeast dissolved in the milk.
Knead on the lowest speed for 4 minutes, then on the second lowest for about 10 minutes until it starts to take on air.
The final temperature should be around 75/77°F (24/25°C).
Take the dough out of the bowl, roll it into a ball and let it prove for 30 minutes at room temperature (approx. 70°F or 21°C).
Knock back and roll out the dough into a rectangle. Freeze for 15 minutes at -6°F (-21°C), then refrigerate at 35°F (1°C) for 12 hours.
Step03
Super-fine Raspberry Dough
100g Plain puff pastry dough
1g Raspberry red water-soluble colorant powder
Combine all the ingredients in a mixer fitted with a paddle attachment until smooth.
Roll out into a square and set aside in the refrigerator.
Assembly and finishing
Make the calamansi cream and set it aside in the refrigerator. Make the puff pastry and super-fine raspberry dough. Wrap the butter in the plain dough, giving it a double and a single turn, then place the super-fine raspberry dough on top.
Roll out lengthwise to a depth of 1cm. Cut it into 0.5cm-wide strips and lay them flat on the dough to create ridges. Roll out the dough in the direction of the ridges to a depth of 4mm. Cut out some 10cm rectangles with a width of 15cm, cutting in the direction of the ridges.
Use a piping bag without a nozzle to pipe out a 14cm-long line of calamansi cream and place two RASPBERRY INSPIRATION STICKS on top. Roll out in the direction of the ridges. Place in a 5 × 17cm travel-sized gateau mold. Leave to rise for approx. 1 hour at 80°F (27°C). Bake in a fan-assisted oven at 330°F (165°C) for approx. 15 minutes.
Meet the Chef
Chef & Technical Ingredients Expert, Sosa at Brooklyn, NY
Guillermo Corral
This raspberry and calamansi pastry is the perfect blend of wild fruit and citrus. I chose to marry the crunch of Raspberry Inspiration Sticks with the sweetness of a calamansi pastry cream, all wrapped up in croissant dough. This creation offers a burst of fruity flavors and surprising contrasting textures.
Learn more