MANGO PASSION VEGAN CROISSANT TWIST
Teatime and Viennoiseries

MANGO PASSION VEGAN CROISSANT TWIST

Made with PASSION FRUIT INSPIRATION

An original vegan recipe from Romain Fournel
For 20 pieces (approximately)

2 steps

Recipe Step by Step

01

VEGAN CROISSANT DOUGH

350g Sir Galahad flour

430g Sir Lancelot high-gluten flour

200g all-purpose flour

18g salt

13g sugar

17g trimoline

18g dry yeast

252g water

96g melted vegan butter

288g almond milk

19g dough conditioner

600g vegan butter for folding

Mix in a bowl with a hook, flours, salt, sugar, invert sugar, yeast, water, conditioner and almond milk for 6 min first speed.



Add the vegan butter for 6 min second speed. Dough has to be at 24°C (75.2°F) after mix.



Proof at room temperature for 30 min then leave it overnight in the cooler.



The next day, roll out the dough then place the vegan butter in between.



Roll out and do a double fold. Let it rest for 15 min in the cooler.



Roll out at 5mm then cut rectangle 2.5"*6" (approximately 20 pieces).



Place the pieces on the tray the day before in the cooler.



Proof it for 2 hours at 25°C (77°F).



Bake it at 174°C (345°F) for 20-25min.

02

MANGO PASSION FILLING

150g mango purée

112g passion purée

75g invert sugar

450gPASSION FRUIT INSPIRATION

Place purées and invert sugar in a pan. Heat up the mixture.



When it reaches a simmer, pour over the INSPIRATION.



Mix with an immersion blender until smooth, then let cool.



Fill the danishes with 40g of filling.

Assembly and finishing

MANGO PASSION VEGAN CROISSANT TWIST

Garnish the danishes with coconut flakes and SOSA Passion Crispy Wet Proof.