By Nicolas Boussin - Maxime Guérin

Recipe Goat's Cheese Twist

To make this dish

Ingredient list

  • Croissant dough
    420 g T55 flour
    420 g T45 flour
    32,5 g yeast
    430 g milk
    85 g Lescure Unsalted 250g butter Roll 82% fat
    500 g Unsalted 1kg butter Sheet 84% M.G.
    5 g salt
  • Cream cheese filling
    1 kg cream cheese
    110 g T55 flour
    160 g eggs
  • Shallot-chives mixture
    180 g shallots
    22 g Lescure Unsalted 250g butter Roll 82% fat
    2 g chives
  • Goat's cheese cream cheese garnish
    600 g cream cheese filling - savoury
    QS shallot-chives mixture
    QS fromage de chèvre
    QS figue
    QS walnuts
  • Assembly
    400 g non turned croissant dough, plain
    1500 g turned croissant dough, plain
    QS black quinoa

The recipe, step by step

  1. 01

    Croissant dough

    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.

  2. 02

    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.

  3. 03

    Shallot-chives mixture

    Finely chop the shallots and fry them in the butter.

    Add the finely chopped chives.

    Leave to cool.

  4. 04

    Goat's cheese cream cheese garnish

    Combine the cream cheese filling and the shallot-chives mixture.

    Pipe 20 g of this preparation into 4.5 / 5 cm diameter round silicone moulds.

    In the centre, arrange 2 quarters of goat's cheese, 2 fig pieces and 2 walnut kernels.

    Place in the freezer.

  5. 05

    Assembly

    Lay the plain non-turned croissant dough over the turned 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 goat's cheese cream cheese filling in the centre.

    Bake at 170 °C for 17 minutes.

    Leave to cool.

    Chef's Tip

    You can swap the figs out for any fresh seasonal fruit or dried fruit: apricots, apples, pears, dates, prunes, etc.


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