• Baker-Pastry Chef

Black sea

  • An original recipe from Giambattista Montanari
  • Recipe calculated for 16 pieces
  • 2 completion stages


Croissant dough

  • Heat the malt, erythritol, milk, eggs, cream, salt and cuttlefish ink together and mix with a hand-held blender.
  • Place in the bowl of a stand mixer with the rest of the ingredients and knead for approx. 11 minutes.
  • Leave to rise at 24°C for 45 minutes, then roll out the dough to the size of a baking sheet and chill overnight at 0°C.
  • The next day, roll out the dough, making a book fold and a letter fold, then leave to rest for 20 minutes at 4 °C.
  • Thinly roll out the dough to a thickness of 2.8mm.
  • Cut the dough into the characteristic triangles (28 cm x 9 cm) and roll up, brush with beaten egg and leave to rise for about 2 hours at 27°C, RH 75%.
  • Brush again with egg and bake at 175°C-180°C for 19 minutes.
5 g Diastatic malt extract (5,000 PU) 18 g Brewer's yeast 110 g natural liquid starter 490 g ‘00’ grade flour – Strength 330 – Resistance/Elasticity 0.50 50 g squid ink 13 g fine salt 85 g Selection cream 35% fat 40 g eggs 180 g whole milk 40 g erythritol 330 g Express Butter 82% fat – Sheet


Mazara del vallo red prawin tartare

  • Wash the red prawns.
  • Remove their heads, tails and shells and then, gently remove their intestines.
  • Cut them into very small pieces then add the salt, lemon juice, flaked almonds, seed mixture, mango, pepper and oil.
  • Mix well and leave to macerate for a few minutes.
  • Fill the croissant as you wish.
10 Red prawns from Mazara del Vallo 10 g flaked almonds 10 g lemon juice 3 g fleur de sel 1 g fresh ground black pepper  SQ mixture of poppy and sesame seeds  SQ oil  SQ mango