Recipe Aperitwist Goat's Cheese recipe

To make this dish

Ingredient list

• Croissant dough
  1115 g T55 flour
  1115 g T45 flour
  85 g yeast
  1150 g milk
  40 g salt
  190 g sugar
  220 g Lescure Unsalted 250g butter Roll 82% fat
  1 kg Unsalted 1kg butter Sheet 84% fat
  

• Seasoning
  600 g shallots
  75 g Lescure Unsalted 250g butter Roll 82% fat
  6 g chopped chives
  

• Cream cheese garnish
  1575 g Cream cheese Elle & Vire
  175 g T55 flour
  250 g eggs
  Chèvre, figue, noix (35g environ par viennoiserie)
  

• Egg wash
  200 g egg yolk
  200 g milk
  

The right ingredients

Lescure Unsalted 250g butter Roll 82% fat Unsalted 1kg butter Sheet 84% fat

The recipe, step by step

1. 01

   Croissant dough

   Mix together the plain and strong flours, the salt, sugar, butter (cut into pieces), and the yeast which has been mixed together with the milk.

   Knead on the lowest speed setting for 5 minutes, then for 3 minutes on the second speed setting.

   Roll into a ball and let it rise one hour. Knock back the dough, weigh out a 3 kg dough piece, retaining the rest of the dough and chilling it.

   Using the 3 kg dough piece and the butter sheet, carry out a double turn then a single turn. Keep the rest aside.

   Leave to rest in the refrigerator.

2. 02

   Seasoning

   Finely chop the shallots and cook them in the butter. Add the finely chopped chives.

3. 03

   Cream cheese garnish

   Mix the cream cheese, flour and eggs in the food processor. Add the seasoning.

   Pipe 20g of this mixture into 4.5/5 cm round silicone moulds and add the fillings (goat’s cheese, figs, nuts). In total, it should weigh approx. 55g.

   Place in the freezer.

4. 04

   Egg wash

   Mix the ingredients together.

5. 05

   Assembly

   Place the unprepared dough rolled out to 2.5 mm on the prepared dough piece. Roll out to a thickness of 2.5 mm. Cut the pastry in half widthways. Moisten one of the halves with water and lay them on top of each other.

   Moisten the unprepared side with water and sprinkle with poppy seeds. Then press lightly with a rolling pin.

   Cut out 2 x 18 cm strips (35-40g). Twist and then seal together.

   Leave to rise in an 8cm-diameter buttered food ring for 1 hour 30 at 28°C, then glaze.

   Insert the frozen cream cheese filling. Bake at 170°C for 17 minutes.

   Chef's Tip

   You can offer these recipes as an apéritif special deal (an apéritif being a typically French meal generally enjoyed before dinner, providing a real opportunity to kick back with friends/ family). That will allow your customers to test all the variations on offer and the number of items sold per customer will increase.