- For 30 people / 30 parts
To make this dish
Croissant dough420 g T55 flour
420 g T45 flour
32,5 g baking powder
430 g milk
45 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
Yellow croissant dough115 g farine T45 gruau
115 g T55 flour
4 g salt
20 g sugar
22 g Lescure Unsalted 250g butter Roll 82% fat
4 g turmeric
8 g yeast
120 g milk
Morel mushrooms25 g Dried Morel Mushrooms
250 g water for dissolving the gelatine
marinated poultry600 g poultry, cut into 3cm cubes
4 g salt
1,5 g pepper
112 g morel mushrooms juices
6 g concentrated poultry stock
60 g vin Jaune
Pan-Fried poultry30 g oil
Pan-fried Morels3 g oil
150 g rehydrated morel mushrooms
Chicken and morel cream cheese filling700 g cream cheese filling - savoury
10 g flour
2,5 g salt
QS pan-fried poultry cubes, as required pan-fried poultry cubes as required
QS pan-fried Morels, as required
Assembly400 g non turned croissant dough, yellow
1500 g turned croissant dough, plain
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.
Yellow croissant dough
Mix together the plain and strong flours, salt, sugar, butter in pieces, turmeric 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 chill.
Rehydrate the Morels in warm water for 5 hours.
Pat dry, and filter the juices from the Morels.
Rinse the mushrooms two more times to remove any remaining gift.
Mix all the ingredients together and leave to marinate overnight.
Strain the marinated poultry cubes, add to a pan with the oil, but do not overcook.
Pan-fry the rehydrated Morels, then add the juices that were used to marinate the chicken.
Leave to reduce for 5 minutes.
Chicken and morel cream cheese filling
Mix the ingredients together. Pipe 20g of this mixture into 4.5/5cm diameter round silicone moulds. In the centre, arrange 4 cubes of poultry and 4 Morels. Place in the freezer.
Lay the yellow non-turned croissant dough over the plain turned croissant dough piece.
Roll both layers out to a thickness of 4mm.
Moisten, then dust with the polenta. 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 poultry and Morel Cream Cheese filling in the center.
Bake at 170°C for 17minutes.
Leave to cool