Josh Johnson is the pastry chef of Guittard Chocolate Company, the revered San Francisco Bay Area family-owned chocolate maker, where he brings the celebrated craft, artistry, and palate in developing new recipes and ideas with Donald Wressell, executive pastry chef. He is inspired by chocolate’s infinite variety of flavor profiles and its versatility as an ingredient that also can be sculpted and shaped to delicious and delightful effect.
Chocolate Croissant Dough
Total dough weight 1.835 kg
Total detrempe weight 1.428 kg
Ingredients
Sir Galahad Artisan Flour 100% 0.733 kg
Sugar 13.64% 0.100 kg
Salt 2.49% 0.018 kg
Whole milk #1 24.56% 0.180 kg
Osmotolerant yeast 1.84% 0.013 kg
Whole milk #2 39.56% 0.290 kg
Chocolate rouge (medium dutched powder) 2.73% 0.020 kg
Chocolate noir (fully dutched powder) 2.73% 0.020 kg
Butter, soft 9.96% 0.072 kg
Total 197.51% 1.446 kg
Roll-in unsalted butter 28.201% 0.408 kg
Egg wash As needed
Simple syrup As needed
Mix
Type of mixer Spiral
Mix style Improved
1st speed 0.07
2nd speed 0.02
Dough temperature 78-80 F
Ferment
Time/temperature 12:00-16:00 at 40 F
Laminate
Lock-in French
Fold 3 singles
Dough temperature 40 F
Retard between turns 20 minutes
Makeup
Sheet 3.25 mm
Shape 12” by 1.5” strip
Proofing device 3” by 1.5” ring
Garnish Egg wash before baking
Proof
Time/temperature 2:00 at 80 F
Humidity 82%
Bake
Oven type Convection
Steam 5 seconds (optional)
Time/temperature 0.08 at 350 F and 8-10 at 330 F
Open damper Last 3 minutes
Finish Immediately glaze with simple syrup
Orange Marmalade
Total dough weight 0.750 kg
Ingredients
Valencia oranges 0.500 kg
Sugar 0.250 kg
Passionfruit puree (to taste) 0.000 kg
Total 0.750 kg
Toppings, if desired As needed
Process
Wash 3 large Valencia oranges.
Place them in a saucepan and cover with cold water.
Bring to simmer until orange skin is very tender.
Cut the oranges in quarters, remove center pith, and remove seeds, if any.
Place the processed orange segments and sugar into a food processor.
Process until orange pieces are very small.
Pour contents into a medium saucepan, bring to a simmer.
Cook over low heat, until orange peels are translucent and tender.
Remove from stove when desired consistency is achieved.
Add passionfruit puree to taste.
Place in shallow container with plastic wrap touching the surface to chill.
Passionfruit Ganache
Total weight 0.426 kg
Ingredients
Passionfruit puree 0.200 kg
Glucose 0.017 kg
Sugar 0.103 kg
35% White chocolate 0.253 kg
Butter 0.033 kg
Total 0.606 kg
Toppings, if desired As needed
Process
Combine passionfruit puree, glucose, sugar, and bring it to a simmer.
Pour over the white chocolate. Allow 1 minute to rest.
Stir to emulsify.
At 100-104 F, add the room temperature butter. Hand blend until fully emulsified.
Ready to use to finish the croissant.
