7/26/2021 Vendôme squares - Pastry and bakery - Elle & Vire Professionnel

RECIPES

RECIPE

VENDÔME SQUARES
1 Leavened croissant dough (1)
Mix the ingredients in the stand mixer on the lowest setting for 5 minutes,
then on a medium setting for 4 minutes. The temperature of the pastry

should be approximately 20°C.

Form the dough into a ball and let it rest at room temperature (< 25 °C) for
20 to 30 minutes.

Spread out onto a baking sheet. Chill at 0 °C/2 °C.

2 Leavened croissant dough (2)

​Roll out the butter to a thickness of 8 mm. Roll out the dough to the same
thickness.

Set the butter in the centre of the dough and fold the left and right sides of
the latter on top of the former, to cover it. Try and reduce overlapping of
the

dough to a minimum. Pat the sides to even them out into a regular
rectangular shape.

Turn by 90°, laminate to a thickness of 8 mm and do a double fold.

Turn by 90°C again, laminate once more to a thickness of 8 mm and do a

single fold. Laminate to 12 mm and place in the refrigerator or freezer for

approximately 45 minutes.

Laminate the dough to 2.5 mm, then cut it into squares 11 x 11 cm. Brush the
surface with egg wash.

FOR
Cut two parallel 0,5 x 9 mm strips on each side, and braid them. Refold
50 PEOPLE / 50 SLICES them on the central square and press down to adhere. Brush the newly
made

border with egg wash.

Ingredient list Set each square in a 9 x 9 buttered mould.

Prove at 28°C for about 2 hours.

Cut out a 6 cm x 6 cm x 0.5 cm thick slice of cream cheese.

Leavened croissant dough (1) Bake in the oven at 170 °C for 17 minutes. Let it cool before filling.
900 g T45 flour

600 g T55 flour

27 g salt

165 g sugar
3 Sweet Fillings
60 g yeast

800 g milk at 4°C

Strawberries: Brush the bottom of the pastry basket with thickened
150 g Elle & Vire Professionnel® Unsalted Gourmet Butter, at 4°C
strawberry juice. Arrange strawberry quarters all over the surface and
garnish with

edible flowers.
Leavened croissant dough (2) Orange: Cut the orange segments and make candied orange peel. Brush
1000 Extra dry butter 84% FAT
the bottom of the pastry basket with the cooking syrup. Arrange the
1000 French Cream Cheese
segments

on top of the cream cheese and garnish with some candied peel.
Apple: Finely slice half of an apple and dip it in a 30°C syrup to soften. Peel
Sweet Fillings and dice the other half, then slowcook it in a pan with a little honey or
QS Strawberries, edible flowers
sugar,

QS orange
until golden. Add the compote to the pastry basket and top with the slices
formed into a rosette.
QS Apple, honey or sugar

Savoury fillings
QS baby onions, anchovy

QS red bell pepper, chorizo

4 Savoury fillings
QS peas, young fava beans, hazelnut oil vinaigrette
Pissaladière: Peel the baby onions and cook them in a gastrique. Dough
square with the cooking juice, set a flat fillet of anchovy on the cheese, then
top

The fine products from Elle & Vire it with 8 onions. Fill the last corner with two fillets of anchovies rolled
together.
Red Bell Pepper and Chorizo: Burn the skin of a red pepper, peel and slice
into thin sticks. Cut an equal amount of chorizo into thin batons and
combine

the two before arranging in the pastry basket.

Peas and Young Fava Beans: Blanch and peel the peas and young fava
beans. Season with hazelnut oil vinaigrette and fill to the pastry basket.
EXTRA DRY BUTTER FRENCH CREAM Garnish

84% FAT CHEESE with herbs.

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