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Flambé Cube

Made with St. Villepré® Crème/Dough and St. Villepré® Plate for Lamination

Cooking Time

45 mins

Serving Suggestion

60 people

Difficulty

Allergy information

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How to make Flambé Cube

1

Mix the flour, sugar, salt, yeast and water for 2 minutes at slow speed  

2

Add the butter and mix for 1 minute slow and 8 minutes at medium speed 

3

Let the dough rest for 20 minutes in the freezer 

4

Roll the butter for lamination at 7 mm

5

Give the dough 1 single and 1 double turn 

6

Let the dough rest for 20 minutes in the fridge 

7

Roll the down to 3 mm 

8

Cut stripes off 26 cm long and 3 cm high 

9

Roll them up and place in a square mold on a baking plate 

10

Proof for 90 minutes 

11

Put a baking paper and baking plate on top 

12

Bake for 20 minutes at 190°C 

13

Once cooled down fill with raspberry compote and the top with meringue 

Other Ingredients

Croissant dough:
2 kg flour
200 g sugar
40 g salt
140 g yeast
480 g water
480 g milk
200 g St-Villepré butter for incorporation
1 kg St-Villepré butter for lamination
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Filling and decoration:
2 kg raspberry compote
1 kg meringue

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