By Nicolas Boussin - Maxime Guérin

Recipe Pepper & Chorizo 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
  • Pepper & Chorizo cream cheese filling
    500 g cream cheese filling - savoury
    20 g T55 flour
    210 g pan-fried chorizo chunks
    QS Espelette pepper
  • Assembly
    400 g non turned croissant dough, plain
    1500 g turned croissant dough, plain
    QS red quinoa
    QS paprika

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

    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.

  4. 04

    Assembly

    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


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