Berry crown

Prepare two separate batches of dough following the same procedure.

For the red dough, add the food colouring paste with the initial ingredients.

For each batch: Knead all the ingredients except the Croissant Butter together for 18–20 minutes.

The dough should be between 22°C and 24°C.

Shape into a ball and let it rest for 15 minutes.

Roll out onto a 30 × 40 cm baking sheet and freeze until it reaches 2°C.

Transfer to a refrigerator (maximum 3°C) until the next day.

Laminate with the Croissant Butter, giving a double fold and a single fold.

Rest for 30 minutes in the freezer and 30 minutes in the refrigerator.

Roll out both doughs to 2 cm thick and cut 0.5 cm wide strips.

Alternately attach two red strips and two white strips to the dough.

Rest for 15 minutes in the refrigerator and roll out to 0.4 cm thick.

Cut 20 × 7 cm rectangles, fold them over themselves, and seal the circle.

Place in a greased Ø 12 cm ring mould and prove for 1 hour at 28°C.

Insert the frozen pre-baked blondie and bake at 170°C for 17 minutes.

Remove from the mould and brush with glaze while still hot from the oven.

Melt the gold chocolate and Cake Butter separately and mix them together.

Mix the eggs at room temperature with the sugar and combine with the previous mixture.

Add the flour mixed with the salt and finally the blueberries.

Pour 30 g into a Ø 6 cm silicone cylindrical mould and bake at 180°C for 10 minutes.

Freeze and unmould.

Keep frozen.

Bloom the gelatine powder with the water.

Heat the red berry purée with the sugar (1).

When it reaches 40°C, add the sugar (2) mixed with the pectin and bring to a boil for 2 minutes.

Remove from heat, add the bloomed gelatine and the lemon juice.

Refrigerate.