• Baker-Pastry Chef

Croissant chickpeas, chestnuts and parmesan

  • Recipe calculated for 25 pieces
  • 1 completion stage
Corman products used for this recipe


Chickpeas, chestnuts and parmesan croissant

  • Boil the water, pour in the chickpea flour and chestnut flour and cook for a few minutes, as happens in the cream puffs procedure, thus obtaining a gelatinization of the starches. 
  • Cool on a silpat, put in a planetary mixer and mix with the flour. 
  • Add the rest of the ingredients except for the Original American Cream Cheese mixed in a planetary mixer with parmesan, salt and pepper, which we will add after a few minutes. 
  • Close the dough in 13/14 minutes, spread on a plate and cool overnight to +0 ° C. 
  • The next day laminate giving 1 fold of 4 and 1 fold of 3, then leave to rest for 20 minutes at 4 ° C.
  •  Laminate 2.8mm thick. 
  • Cut the characteristic triangles (26 cm x 11 cm) and form, polish with beaten egg and leave to rise for about 2 hours at 27 ° C HR 75%, polish a second time with egg, sprinkle with pepper and cook. 
  • Cooking: 175 ° C – 180 ° C for 19 minutes. 
  • Once cool, cut in half and fill with bacon, sausage and broccoli sautéed with Noisette Corman Butter.
130 g Chestnut flour 96 g 356 g 570 g 4 g 180 g 28 g Brewer's yeast 6 g 80 g 200 g milk 100 g cream cheese 130 g grated Parmesan cheese 8 g black pepper 16 g salt 500 g Express Butter 82% fat – Sheet