Grape butterfly composed of
– a croissant dough,
– pastry cream,
– sultanas.
Materials used
– Angled spatula
– Brush
– Micro perforated baking mat
Ingredients
The croissant dough
✔300g flour
✔45 g sugar
✔6 g salt
✔15 g baker’s yeast
✔140 g milk
✔60 g butter cut into pieces at room temperature
+ 150 g of tourage butter
The pastry cream
✔250g milk
✔60g sugar
✔3 egg yolks
✔25 g cream powder
✔25g butter
✔Vanilla liquid
+sultanas
Syrup
✔30g water
✔30g sugar
The recipe
The croissant dough
✔300g flour
✔45 g sugar
✔6 g salt
✔15 g baker’s yeast
✔140 g milk
✔60 g butter cut into pieces at room temperature
+ 150 g of tourage butter
In the bowl of the food processor, add the flour, sugar, salt, yeast and milk, then the butter. Knead the dough for about 10 minutes. Form into a ball, wrap and leave to rise for 45 minutes at room temperature.
Degas the dough and flatten it with your hands to form a rectangle. Place the rectangle in a cool place to firm up.
Soften the 150g of butter and form a rectangle (1/2 the size of the dough) by placing it inside a piece of greaseproof paper to form a perfect square.
On a lightly floured work surface, roll out the dough into a rectangle and place the butter in the middle. Cover both ends of the dough with it without overlapping.
Roll out the dough into a long rectangle and make a single turn. Fold the right side towards the centre and then the left side. Place in a cool place with cling film. The next day, roll out the dough into a long rectangle. Set aside, wrapped in plastic wrap, in a cool place.
Place sultanas in a bowl with water. Place in microwave for 1 minute. Add a capful of rum and set aside.
The pastry cream
✔250g milk
✔60g sugar
✔3 egg yolks
✔25 g cream powder or cornflour
✔25g butter
✔Liquid vanilla
In a saucepan, boil the milk with a little liquid vanilla. In a bowl, mix the yolks with the caster sugar. Then add the cream powder or cornflour.
Pour the hot milk over this mixture and return it to the pan. Cook until it boils, stirring constantly. The cream will thicken. Remove from the heat, add the butter cut into pieces. Blend. Strain and leave to cool in a cool place.
Spread the custard on the pastry rectangle. Arrange the drained raisins evenly over the surface. I made two strips to make it easier to cut the pastry afterwards but this is optional.
Roll the dough one side (1/3) towards the middle and then 2/3 on the other side.
Place in the freezer for a few minutes to firm up and make it easier to cut into pieces. Cut into 1 to 1.5 cm pieces and place on a baking tray lined with baking paper, sticking two pieces together. To do this, lightly wet the joint with water using a brush before bringing two pieces together. Be careful to space them well apart.
Leave to rise for 1 to 2 hours at room temperature (e.g. with the oven closed and turned off). Place in a cool place for 10 minutes to firm up a little and brush with egg yolk.
Bake at 170°C for 20 to 24 minutes. Leave to cool on a wire rack.
The syrup
✔30g water
✔30g sugar
Heat the sugar and water to boiling in a saucepan. Apply hot to the butterflies as soon as they come out of the oven with a brush.
