- 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% fat
5 g salt
Cream cheese filling1 kg cream cheese
110 g T55 flour
160 g eggs
green croissant dough115 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 filling560 g cream cheese filling - savoury
140 g pesto
QS artichaut confit
QS black olives
QS sun-dried tomatoes
Assembly400 g non turned croissant dough, green
1500 g turned croissant dough, plain
QS herbes aromatiques
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.
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.
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.
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.