Cruffin vanilla

Knead all ingredients, except the Croissant Butter, for 5 minutes at first speed.

Continue at second speed for 15 minutes, just until a well-formed silk dough.

Leave the dough at ambient temperature, for 30 minutes, well covered with a plastic sheet. 

Degas the dough, plie into an oval form, place in the freezer for 30 minutes and give it a rest in the refrigerator at 1° à 4°C for 12 hours.

Flatten the dough and form into a rectangle. 

Place in the laminated Croissant Butter sheet. 

Cut the edges and place on top of the dough.

Give 1 single turn (plie in 3), followed by a second single turn (plie in 3).

Place in the refrigerator for 1 hour.

Stretch the laminated dough to 39 cm wide and 2.8 mm thickness.

Cut strips of 3 cm x 13 cm. Use 3 strips, layer together with 1 cm overlap.

Roll up and tuck the edges into the middle of the swirl.

Turn upside down and shape briefly by hand.

Place them in 7 cm diameter classic brioche moulds.

Ferment for 2 hours at 27°C and 70% humidity.

Bake at 170°C for 15 minutes in a ventilated oven.

Demould immediately after baking and roll into granulated sugar.

Bring 200 g Stand & Overrun with the honey and the split vanilla pod to a boil.

Infuse for ½ hour.

Melt the white chocolate and add the hot cream in 3 stages.

Mix well.

Add the remaining cold Stand & Overrun, mix well and keep for a minimum of 3 hours (advice = 1 night) in the refrigerator before whipping.