Fruity Flower

Using Van der Pol croissant / Danish dough, you can create this Fruity Flower in no time at all. With red fruit such as cherries and blackcurrants, it is an autumnal hit.

VDP Fruity Flower 1000X1000

Ingredients

  • VDP croissant / Danish dough
  • 1000ml milk
  • 150g egg yolk
  • 90g cream powder
  • 250g sugar
  • 1 vanilla bean
  • 70g raspberry purée
  • 70g cherry purée
  • 125g blackcurrants
  • 48g sugar
  • 3,6g gelatine

Baking advice

  • 15 minutes at 195°C

Tip

  • The flowers in the photo are chrysanthemums, but these can be replaced by any edible flower, for example lavender

Preparation

Roll out the croissant dough to 3 mm thickness. Cut strips of 24 by 2.5 cm. Cool down to freezing point. Place the strips in an 8 cm ring. Roll out the rest of the dough to 2 mm, cut out slices and place them on the bottom. Pipe a layer of crème pâtisserie into the trays and leave them to rise in a proving cabinet at 28°C, humidity max. 70%. Allow the trays to cool down after baking. After cooling, fill with blackcurrant compote.

Creme pâtisserie
Bring the milk and sugar together with the vanilla to the boil. Mix the cream powder with a little sugar and the egg yolk. Make family with the boiling milk and cook well.

Blackcurrant compote
Mix the fruit puree and the sugar and bring to the boil, add the soaked gelatine. Mix with the fruit until smooth.

Deegplak Lightroom Psd2

Questions?

Do you have any questions about this recipe? Then please contact your account manager. 

Thomas Knook

Sales Manager

+31 6 20 39 39 28 knook@vdpol.nl
DV 0739