Lemon Verbena and Raspberry Viennoiseries

Ingredients

• Strong bread flour500g
• Caster sugar60g
• Fine salt10g
• Fresh yeast15g
• Whole milk, cold260g
• Egg yolks2
• Dry butter sheet (for lamination)280g
• Fresh raspberries200g
• Raspberry jam120g
• Fresh lemon verbena leaves15g
• Heavy cream200g
• White chocolate100g
• Powdered sugar30g
• Egg (for wash)1
• Milk (for wash)15g

Method

1. 1.Combine flour, sugar, salt, crumbled yeast, milk, and egg yolks into a smooth dough. Mix 4 minutes on low, then 5 minutes on medium until a strong windowpane forms.
2. 2.Wrap dough flat, rest in fridge for 1 hour.
3. 3.Enclose the butter sheet in the dough and perform three single folds (tours simples), resting 30 minutes between each fold.
4. 4.Steep verbena leaves in warm cream for 20 minutes, strain, then pour over chopped white chocolate. Stir until smooth and chill the ganache until pipeable.
5. 5.Roll laminated dough to 4mm thick. Spread a thin layer of raspberry jam across the surface.
6. 6.Roll tightly into a log and slice into 3cm rounds. Place cut-side up in buttered muffin tins or on lined trays.
7. 7.Proof at 26°C for 90 minutes until visibly puffed and layers feel airy when gently pressed.
8. 8.Brush with egg wash. Bake at 185°C for 16–18 minutes until deeply golden.
9. 9.Cool slightly, then pipe a small rosette of verbena ganache in the center of each spiral. Top with fresh raspberries and a dusting of powdered sugar.