Recipes
Place the crushed raspberries in a saucepan and heat gently. Mix the sugar and pectin and shower over the raspberries. Add the lemon juice and stir while cooking. Once the mixture has thickened nicely, pour into a 2-cm-high frame.
Leave to set in the refrigerator. Cut into 2-cm strips 1cm shorter than the mould you are using.
Place the flour and salt in a bowl. Dilute the yeast in the warm water (45°C/113°F). Pour over the flour and mix slowly. Beat for 4 min at lowest speed, then for 1 min at 2nd speed. Prove for 30 min at 20-22°C (68-72°F).
Push down and leave the dough to cool (30 min in refrigerator). Roll out the dough in a rectangle, spread the butter over 2/3 of the surface. Fold into three (fold the non-buttered third onto the butter, then fold the remaining third on top). Roll out, sprinkle on the sugar, and fold into three. Leave in a cool place for 30 min. Give a double turn, then a single turn. Roll out the dough to a thickness of 4 mm.
Cut the Kouign Amann dough so that it will fit the mould. Place the strip of raspberry pépin on the dough. Put a little dough on either side (to prevent the raspberry from leaking out).
Roll up. Place in an ingot-shaped mould to 3/4 height (closure at the top). Flatten the upper surface. Allow to prove at 26-28°C (79-82°F) for 1hr30 min.
Place a sheet of greaseproof paper and a metal plate on the top, bake in a convection oven at 180°C (356°F) for approx. 40 min.
Arrange the red berries artistically on the Kouign Amann and garnish with a few leaves of gold foil
