By Nicolas Boussin - Maxime Guérin

Recipe Pesto 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
  • green croissant dough
    115 g farine T45 gruau
    8 g yeast
    1 g colorant vert chlorophylle
    1 g persil déshydraté
    1 g Thyme
    22 g Lescure Unsalted 250g butter Roll 82% fat
    20 g sugar
    4 g salt
    115 g T55 flour
    120 g milk
  • Pesto cream cheese filling
    560 g cream cheese filling - savoury
    140 g pesto
    QS artichaut confit
    QS black olives
    QS sun-dried tomatoes
    QS zucchini
  • Assembly
    400 g non turned croissant dough, green
    1500 g turned croissant dough, plain
    QS herbes aromatiques
    QS polenta

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

    green croissant dough

    Mix together the plain and strong flours, salt, sugar, butter in pieces, finely blended herbs, food colouring, and the yeast which has been mixed together with the milk.

    Use the lowest speed setting to knead for 5 minutes, then knead for 3 minutes on the second lowest speed setting.

    Shape into a ball, and leave to rise for an hour.

    Knock back the dough, and then refrigerate.

  4. 04

    Pesto cream cheese filling

    Combine the cream cheese filling and green pesto.

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

    In the centre, arrange 2 artichoke confit halves, 2 olives, 2 sun-dried tomato halves and 1 cube of pan-fried courgette.

    Place in the freezer.

  5. 05

    Assembly

    Lay the green non-turned croissant dough over the turned croissant dough piece.

    Roll both layers out to a thickness of 4 mm.

    Moisten, then sprinkle over finely chopped herbs and polenta. 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 pesto cream cheese filling in the centre.

    Bake at 170 °C for 17 minutes.

    Leave to cool.


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