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HAM AND ARTICHOKE TURNOVERS

  • An original recipe from Giambattista Montanari
  • Recipe calculated for 48 pieces
  • 3 completion stages
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Corman products used for this recipe
Selection cream 35% fat Extra Butter 82% fat - Sheet Soft style cream cheese Elle & Vire Professionnel®
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SAVOURY CROISSANT DOUGH

  • Prepare a poolish with the milk, flour (680g), and yeast (25g). Let ferment at 22°C for approximately 2 hours.
  • Transfer the poolish to the bowl of a stand mixer, add the remaining ingredients and knead for approximately 11 minutes.
  • Let rest at 24°C for 45 minutes, roll out to the size of a baking sheet, and chill overnight at 0°C.
  • The next day, laminate the dough, giving it with one double turn and one single turn. Let rest for 20 minutes at 4°C before shaping.
770 g whole milk 2330 g type 00 flour 80 g fresh yeast 130 g Selection cream 35% fat 130 g eggs 55 g diastatic malt extract (6000 IU) 130 g trehalose 40 g fine salt 260 g grated Parmesan cheese 1000 g Extra Butter 82% fat – Sheet
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ARTICHOKE SPREAD

  • Blend the artichoke hearts until smooth.
  • Add to the cream cheese, season with black pepper and combine well.
200 g Soft style cream cheese Elle & Vire Professionnel® 220 g oil-packed artichoke hearts, drained 2 g black pepper
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ASSEMBLY

  • Roll out the dough to a thickness of 2.5 mm and a width of 32 cm.
  • Spread the artichoke mixture in a 16 cm wide strip down the centre of the dough.
  • Place slices of cooked ham on top and fold the edges of the dough over the centre.
  • Turn the dough over and cut into 5 cm wide pieces.
  • Place in the proofer at 26°C for a few  hours.
  • Brush with egg wash and sprinkle with poppy seeds.
  • Bake at 180°C for approximately 18 minutes.

 

200 Soft style cream cheese Elle & Vire Professionnel® 220 Oil-packed artichoke hearts, drained 2 black pepper
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Recipe - HAM AND ARTICHOKE TURNOVERS
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