- For 30 people / 30 parts
To make this dish
Croissant dough420 g T55 flour
420 g T45 flour
32,5 g yeast
430 g milk
85 g Lescure Unsalted 500g butter Roll 82% fat
500 g Unsalted 1kg butter Sheet 84% M.G.
5 g salt
Cream cheese filling1 kg cream cheese
110 g T55 flour
160 g eggs
Lardon-onion mixture75 g Thinly sliced smoked pork belly (or similar)
625 g onion
50 g Lescure Unsalted 250g butter Roll 82% fat
Flammekueche cream cheese filling700 g cream cheese filling - savoury
13 g T55 flour
3 g salt
3 g black pepper
17 g lemon juice
QS lardon-onions mixture
Assembly400 g non turned croissant dough, plain
1500 g turned croissant dough, plain
QS black quinoa
The recipe, step by step
Mix together the plain and strong flours, salt, sugar, butter roll cut into pieces and the yeast which has been mixed together with the milk.
Use the lowest speed setting to knead for 3 minutes, then knead for 3 minutes on the second lowest speed setting.
Make into a ball and let it rise for one hour.
Roll out the dough.
Using the butter sheet, perform a double turn then a single turn.
Leave to rest in the refrigerator.
Cream cheese filling
Mix all the ingredients together.
Pipe the cream cheese filling into 4.5 / 5 cm diameter round silicone moulds.
Arrange the ingredients according to recipes. Place in the freezer.
Sauté the lardons, then melt in the butter and add the onions.
Leave to caramelise on a low heat.
Flammekueche cream cheese filling
Mix the ingredients together.
Pipe 20 g of this preparation into 4.5 / 5 cm diameter round silicone moulds.
Add 20 g of the lardon-onion mix-ture.Place in the freezer.
Lay the non-turned plain croissant dough over the turned plain croissant dough piece.
Roll both layers out to a thickness of 4 mm.
Moisten, then sprinkle over the black quinoa Gently roll with the rolling pin to press the seeds into the dough.
Cut out strips measuring 2 cm by 24 cm (35 g to 37 g).
Twist, then add to 8 cm diameter round moulds and leave to rise for an hour and a half at 26 °C.
Place the flammekueche cream cheese filling in the centre.
Bake at 170 °C for 17 minutes.
Leave to cool.
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