Bow Tie Croissant
Raspberry Crémeux, White Chocolate, Cream Cheese, Lychee Gel
Baker Nasir Armar of Parachute Bakery | San Francisco, CA
Adapted by StarChefs | August 2026 | Photo: Will Blunt
INGREDIENTS
Lychee Gel:
2 kilograms lychee purée
200 grams lemon juice
220 grams granulated sugar
44 grams agar agar
Four 20-ounce cans lychee, chopped
Raspberry Crémeux:
330 grams TCHO Choco Blanco 36% oat milk white chocolate
500 grams raspberry purée
260 grams granulated sugar
160 grams glucose
25 grams Nielsen-Massey pure vanilla bean paste
20 grams Pectin NH
20 grams lemon juice
1.2 kilograms cream cheese
Croissant Dough:
50 grams fast-acting dry yeast
1.175 kilograms whole milk
400 grams pâte fermentée
100 grams whole eggs
2 kilograms King Arthur Sir Lancelot high-gluten flour
220 grams granulated sugar
170 grams unsalted butter
40 grams kosher salt
All-purpose flour
566 grams butter sheet
Raspberry Croissant Dough:
150 grams raspberry powder
All-purpose flour
Butter sheet
Bow-Tie Croissant:
All-purpose flour
METHOD
For the Lychee Gel:
In a saucepan over medium-high heat, bring lychee purée and lemon juice to 104°F. Remove from heat and whisk in sugar and agar agar. Once combined, return to medium heat and bring to a boil. Stir 90 seconds. Divide evenly into 2 hotel pans and refrigerate overnight. The next day, transfer mixture to a Vitamix Commercial blender. Blend until smooth. Pass through a fine-mesh sieve into a nonreactive container. Fold in chopped lychee. Cover and refrigerate.
For the Raspberry Crémeux:
Place white chocolate in a nonreactive metal container and set aside. In a saucepan over medium-high heat, bring raspberry purée, 200 grams sugar, glucose, and vanilla to 104°F. Remove from heat and whisk in pectin and remaining 60 grams sugar. Return to heat and bring mixture to a boil. Stir vigorously 90 seconds. Remove from heat and whisk in lemon juice. Pour over chocolate. Using a Vitamix Commercial immersion blender, purée mixture until smooth and fully emulsified. Transfer to a deep hotel pan. Cover and refrigerate overnight. The next day, in the bowl of a stand mixer fitted with a whisk attachment, whip cream cheese until soft peaks form. Fold in raspberry mixture. Transfer to piping bags and refrigerate.
For the Croissant Dough:
In a small mixing bowl, combine yeast and enough water to create a paste-like consistency. Set aside. In the bowl of a stand mixer fitted with a dough hook attachment, combine milk, pâte fermentée, and eggs. Mix until just combined. Add high-gluten flour and sugar. Mix 5 minutes, or until gluten begins to develop. Add butter and salt. Mix until well combined. Add yeast mixture and mix additional 7 minutes, or until gluten is fully developed. Transfer to greased mixing bowls and let sit 30 minutes at room temperature. Once proofed, sheet dough to 7-millimeter thickness. Transfer to a parchment-lined, floured sheet tray and refrigerate overnight. The next day, transfer dough to a floured work surface. Laminate with butter sheet to 7-millimeter thickness and set aside.
For the Raspberry Croissant Dough:
In a greased mixing bowl, combine 1 kilogram Croissant Dough and raspberry powder. Using gloved hands, knead until well combined. Transfer to a floured work surface and laminate with butter, performing 1 double fold followed by 1 single fold. Sheet dough to 7-millimeter thickenness. Cross laminate with Croissant Dough. Sheet to 4-millimeter thickness and set aside.
For the Bow Tie Croissants:
On a floured work surface, cut Raspberry Croissant Dough into an even mixture of 20-by-7-centimeter and 2-by-1 centimeter strips. Pinch center of larger strip to create two pleats, forming a bow-like shape. Wrap the smaller strip around the pinched center to create a bow-tie shape. Repeat with remaining Raspberry Croissant Dough. Transfer to a silicone-lined sheet tray, seam-side-down. Let proof 2½ hours at room temperature.
To Assemble and Serve:
Heat oven to 330°F. On a silicone-lined sheet tray, bake Bow Tie Croissants 15 minutes, or until golden brown. Let cool. Once cooled, pipe 40 grams Raspberry Crémeux into left side of Bow Tie Croissant. Pipe 20 grams Lychee Gel onto right side of Bow Tie Croissant.
