- 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 250g 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
Pepper & Chorizo cream cheese filling500 g cream cheese filling - savoury
20 g T55 flour
210 g pan-fried chorizo chunks
QS Espelette pepper
Assembly400 g non turned croissant dough, plain
1500 g turned croissant dough, plain
QS red 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.
Pepper & Chorizo cream cheese filling
Fry the chorizo chunks in the pan. Roast the red peppers over a flame to remove the skins and dice into 5mm cubes.
Combine the cream cheese filling, flour and the chorizo chunks.
Pipe 20g of this preparation into 4.5/5 cm diameter round silicone moulds.
In the centre, arrange 20g to 25g of diced pepper.
Place in the freezer.
Lay the plain non turned croissant dough over the plain turned croissant dough piece.
Roll both layers out to a thickness of 4mm.
Moisten, then sprinkle with red quinoa. Gently roll with the rolling pin to press the seeds into the dough.
Cut out strips measuring 2cm by 24cm (35g to 37g).
Twist, then add to 8cm diameter round moulds and leave to rise for an hour and a half at 26°C.
Place the pepper & chorizo cream cheese in the centre.
Bake at 170°C for 17minutes.
Leave to cool