Plain Dough

Mix on Speed 1: 8mins and Speed 2: 2mins. Ideal dough temperature: 23C
Divide dough at 1365g and Bulk ferment for 30mins
Give a knock back and leave for 45mins to 1hr.
Roll dough down to 80mm as a rectangle and put on hard max for 1 hour (/until fermentation stops).
Reset blast to soft chill for 2hrs.
Set blast on hard to chill the dough for 30mins before starting lamination.
After which reset to soft/hard depending on the room temperature.
During this time, roll the butter blocks out to 50mm.
Remove the dough from the blast and roll down to 100mm width, 90’ turn then down to 50mm.
Enclose the butter block inside and roll down to 50mm, trim the excess, then preform a double fold.
Rewrap and leave to rest in the blast for 30mins.
After which roll down cut side on to 150mm, 90’ turn then down to 70mm, trim excess, then preform a single fold.
Leave to rest in the blast for 2 hours.
Reset the blast on hard for 30mins, roll down to desired size, portion and chill again before shaping.
Keep nicely the trimmings to create a new block with layers appearing
Laminate the dough at 34 cm and cut 3 strips of 0.5cm and perform knots
Place the dough into the black molds and add the base on top, press into the sides and place a 8diameter ring inside
Bake at 180C, 100% humidity, fan 3 for 2 mins then 160C, 0% humidity, fan 3 for 15 mins.

tonka ganache

Bring cream (1) with trimoline at 90c, add tonka and infuse for 5 minutes.
Add cream (2) and let infuse over night

whipped ganache

Bring infused tonka cream (1) to a boil, add the white chocolate in 3 parts
Add the infused tonka cream (2) with the hand blender.

strawberry jam

Put strawberries, sugar and ascorbic acid in a pan and start cooking on medium heat stirring continually
Once the jam star to simmer cook for 20 minutes
Add pectin and sugar, mix and boil for 2 minutes. Then add the lemon juice.
Once fully cold, mix one more time to homogenise the jam.

strawberry compote

Mix the 2 together

glazed strawberries

Season the strawberries with the sugar and lemon and leave for 10 mins, then mix in the puree.
This will be the glaze to glaze the strawberries on top of croissant the whole one & quartered ones!

assembly

Put 45g of strawberry compote on the bottom of the woven croissant. Then fill with the whipped tonka cream, pipe to the rim.
Sprinkle with polly dried petals, then place glazed strawberries on top & build the herbs like image attached.