- 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% M.G.
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
Shallot-Garlic-Parsley mixture210 g Lescure Unsalted 250g butter Roll 82% fat
210 g shallots, sliced thinly
100 g chopped garlic
70 g finely chopped parsley
3 g salt
1,5 g pepper
Steamed fennel360 g fenouils
1,5 g salt
20 g oil
Escargot35 g oil
580 g snails
110 g pastis (optional)
10 g salt
3 g pepper
150 g shallot-garlic-parsley mixture
Salted Polignac Almonds170 g flaked almonds
17 g egg whites
4 g salt
3 g dried garlic powder
2 g dried parsley chopped
Escargot cream cheese filling545 g cream cheese filling - savoury
10 g T55 flour
270 g shallot-garlic-parsley mixture
270 g steamed fennel
Assembly400 g non turned croissant dough, green
1500 g turned croissant dough, plain
QS persil déshydraté
QS salted polignac almonds
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.
Lightly brown the butter and add the shallots followed by the garlic.
Fry on a low heat for a few minutes and add the chopped parsley.
Add chopped parsley and season.
Leave to cool
Cut the fennel into 8 mm cubes, and then gently steam over a low heat until slightly crisp.
Heat a little oil in a pan and fry the escargot over a high heat.
Use the pastis to deglaze the pan.
Add the shallot-garlic-parsley mixture and finish cooking over a medium heat for 2 to 3 minutes.
Salted Polignac Almonds
Mix the almonds with the egg whites and then the rest of the ingredients.
Dry out in the oven at 85 °C.
Escargot cream cheese filling
Combine the cream cheese filling and flour.
Pipe 20 g of this preparation into 4.5 / 5 cm diameter round silicone moulds.
Arrange the escargot, shallot-garlic-parsley mixture, fennel and lastly the Polignac almonds.
Place in the freezer.
Lay the green non-turned croissant dough on top of the plain turned croissant dough piece.
Roll both layers out to a thickness of 4 mm. Moisten, then sprinkle over some dried parsley.
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 escargot cream cheese filling in the centre. Sprinkle over a few salted Polignac almonds.
Bake at 170 °C for 17 minutes.
Leave to cool.