Corman
  • 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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Corman products used for this recipe
Selection cream 35% fat Liquid Clarified Butter 99,9% fat
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1

Savoury Croissant Dough

  1. Use an immersion blender to mix the milk, cream, trehalose, malt, pepper, and salt.
  2. Place the remaining ingredients in the bowl of a mixer, pour in the liquids, and knead for about 11 minutes.
  3. Let the dough rest at 24°C for 45 minutes.
  4. Roll out to the dimensions of a 60 x 40 cm slab and chill overnight at 0°C.
  5. 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.

445 g whole milk 94 g Selection cream 35% fat 12 g Diastatic malt extract (5,000 PU) 94 g trehalose 29 g fine salt 7 g black pepper 1020 g Common wheat flour “00” 330 w p/l 0.55 300 g Firm sourdough 36 g Osmotolerant baker's yeast 186 g grated Parmesan cheese 720 g Butter sheet for lamination
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2

Filling

  1. 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.
  2. Slice the leek whites into rounds and sauté them in a pan with two tablespoons of liquid clarified butter until caramelized. 
  3. Slice the carrots into rounds, blanch them for 7 to 8 minutes, then quickly sauté them with caramelized leeks.
  4. 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.

15 g Liquid Clarified Butter 99,9% fat 30 pieces scallops 30 pieces Bacon slices 200 g 400 g carrots
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Recipe - Leek and scallop croissant
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