Recipe Puff Pastry Twists with a modern touch
To make this dish
Ingredient list
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Croissant Dough250 g T55 flour
165 g Lescure Unsalted 250g butter Roll 82% fat
580 g milk
180 g sugar
30 g salt
1000 g T45 flour
415 g T45 flour
330 g milk
65 g yeast
1000 g Unsalted 1kg butter Sheet 84% fat
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Glaze300 g eggs
30 g milk
1 g salt
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Savoury Puff Pastry Twists90 g poppy seeds
3 g salt
60 g curry
Lescure Unsalted 250g butter Roll 82% fat
Unsalted 1kg butter Sheet 84% fat
The recipe, step by step
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01
Croissant Dough
Combine 250 g of strong white flour with the yeast and 330 g of milk. Add 415 g of plain flour. Leave to ferment until the flour starts to appear cracked (approx. 1h). Add the 1000 g of plain flour, salt, sugar, 580 g of cold milk and 165 g of butter. Knead at speed 1 for 3 minutes, then speed 2 for 6 minutes.
Shape into a ball and leave to rise in a proofing cabinet at between approximately 20° to 23°C for one hour. Knock down the dough and roll out onto a 60x40 cm baking tray to chill rapidly in the freezer. Finish in the refrigerator so that the dough is very cold. Flatten the butter to cover half of the rolled out croissant dough. Fold the dough over the butter. Give a double turn then a single turn. Leave to rest in the refrigerator. Once cold, the dough can be used. -
02
Glaze
Combine the ingredients.
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03
Savoury Puff Pastry Twists
Roll the croissant dough out to a thickness of 2.5 mm x 30 cm wide. Use a pastry brush to brush water onto the dough. Add in the following order, salt, curry and poppy seeds on top of the dough. Use a rolling pin to gently roll over the poppy seeds, salt and curry so that they stick to the dough. Cut out 30 cm x 1 cm wide strips and twist them round on themselves. Leave to rise for approximately 1h30 at 25°C. Glaze and bake at 165°C on a Silpain® on top of a baking tray with holes.
Chef's TipPerfect for an aperitif, this recipe can be easily adapted: parmesan, sesame seeds, almonds, dried fruit and nuts or even celery salt…
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