How to make a ridged viennoiserie?
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Hello today we meet to make a pink striped pastry!!
With Sébastien Lagrue world chocolate champion!!
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00:00 presentation
00:54 the recipe for ribbed pastries
01:10 how to color croissant dough
02:30 rolling the ridged pastry
05:20 how to do a double trick
08:30 how to do a simple trick
09:10 the technique of ridged pastries
10:05 the assembly of the striped
12:28 ribbed pastries detailing
15:15 striped pastry filling
16:20 baking the ridged pastries
6:00 p.m. tasting of striated pastries

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➼ Recipe for puff pastry by Sébastien Lagrue.
⚠️ to do the preparation of the video, double the recipes ‼️

• Flour T55 or T65 500gr
• Oatmeal flour 500gr
• Fine salt 20gr
• Caster sugar 130gr
• Honey 20gr
• Unsalted butter 100gr
• Milk 200gr
• Water 250gr to adjust according to your flour
• Fresh yeast 40gr or (dry 20gr)
• • Tourage butter 460gr (26%)

• Combine all the ingredients in the mixer bowl with the 50g of butter in small cubes,
all except the tourage butter.
• Knead 3 min at low speed and 6/8 min at 2nd speed, check the gluten network,
• At the end of kneading take 3 times 700g of dough (1/5th)
• Mix with a mixer with 3g of butter and QS red coloring
(natural beetroot coloring from SOSA for example....) mix well.

• Roll the dough pieces into a ball and leave to rise at room temperature for 20 minutes in cling film.
then degas and put in the cold until the next day
• 1 double and 1 single turning
• Primer 2h30
• Baking: 160°c without gilding to preserve the color
• Sprinkle with caramel powder.

Raspberry filling
• Raspberry pulp: 150g
• Broken raspberry: 100g
• Sugar: 100g
• Pectin NH: 7g
• Heat the purée and broken potatoes to 40°, add sugar and pectin and bring to the boil.
• Reserve in the refrigerator.