Baker-Pastry Chef
Horeca

Leek and scallop croissant

An original recipe from Giambattista Montanari
Recipe calculated for 30 pieces
2 completion stages

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1

Use an immersion blender to mix the milk, cream, trehalose, malt, pepper, and salt.
Place the remaining ingredients in the bowl of a mixer, pour in the liquids, and knead for about 11 minutes.
Let the dough rest at 24°C for 45 minutes.
Roll out to the dimensions of a 60 x 40 cm slab and chill overnight at 0°C.
The next day, laminate by giving 1 double turn and 1 single turn, then let rest fo 20 minutes at4°C.

Corman tip

For an even flakier dough, ensure your butter is very cold before lamination.

2

Heat a non-stick pan and add the butter. Wrap each scallop in a slice of bacon. Place the scallops in the pan and cook for 2 to 3 minutes per side.
Slice the leek whites into rounds and sauté them in a pan with two tablespoons of liquid clarified butter until caramelized.
Slice the carrots into rounds, blanch them for 7 to 8 minutes, then quickly sauté them with caramelized leeks.
Make an incision on the top of the croissants and fill them with the scallops and leek-carrot mixture.

Corman tip

For a more flavorful filling, add fresh herbs like thyme or chives.