Corman
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Panarea Savoury Baskets with swordfish, capers and cherry tomatoes

  • An original recipe from Arianna Trentini
  • Recipe calculated for 24 pieces
  • 5 completion stages
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Corman products used for this recipe
Traditional Butter 82% fat - Block Dairy butter 82% fat - Sheet
1
1

Croissant dough

  1. Mix the flour, yeast, and milk using the paddle attachment.
  2. Once the gluten network begins to form, add the honey and sugar.
  3. Finally, incorporate the butter and salt and continue mixing until a fully developed gluten structure is obtained.
  4. Prepare the coloured doughs and allow all doughs to rest at 26°C until doubled in volume.
  5. Give the classic croissant dough one single turn and laminate to obtain a rectangle the size of a baking tray (40 × 60 cm).
  6. Blast chill to 0°C together with the coloured doughs. Let all doughs rest in the refrigerator for 12 hours.
  7. After the overnight rest, enclose the lamination butter in the croissant dough. Perform one double turn and one single turn.
  8. Before closing the final single turn, insert the red dough inside the fold, making it adhere by brushing lightly with water. Apply the black dough layer to the outside of the fold, brushing again with a little water, then roll the dough out to 60 × 40 cm.
  9. Let the dough rest at 4°C for 30 minutes.
  10. Roll out to a thickness of 1.4 cm. Starting from the right side of the dough, cut strips 2 mm thick and arrange them horizontally, neatly side by side, on the far left side of the dough, following the direction of the folds.
  11. Roll the dough to a thickness of 3 mm and cut isosceles parallelograms measuring 4.5 × 22 cm.
  12. Fold each strip in half, leaving the coloured strips on the outside.
  13. Arrange the strips around the circumference of Pavoni FF 9 microperforated moulds and place a disc of croissant dough (obtained from rerolling the scraps) in the centre, 2 mm thick and 11 cm in diameter.
  14. Proof at 27°C for approximately 3 hours.
1700 g croissant flour 40 g Fresh baker's yeast 88 g milk 45 g honey 195 g sugar 350 g Traditional Butter 82% fat – Block 40 g salt 1000 g Dairy butter 82% fat – Sheet
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2

Black Bicolor Dough with Squid Ink

  1. Take 150g of croissant dough.
  2. Add the squid ink to this portion of dough.
  3. Mix well until the colour is evenly distributed.
  4. Let the dough rise at 26°C until doubled in volume. 
  5. Quickly cool to 0°C and let rest for 12 hours in the refrigerator.
150 g croissant dough 4 g squid ink
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3

Red Bicolor Dough with Tomato

  1. Take 150 g of croissant dough.
  2. Add the triple-concentrated tomato paste and paprika to this portion of dough.
  3. Mix well until the colour is evenly distributed. 
  4. Let the dough rise at 26°C until doubled in volume.
  5. Quickly cool to 0°C and let rest 12 hours in the refrigerator. 
150 g croissant dough 15 g Triple tomato concentrate 4 g paprika
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4

Olive, tomato, and caper filling

  1. Using an immersion blender, blend cream cheese, eggs, cornstarch, and sun-dried tomatoes.
  2. Add chopped olives and capers. Pour 24g of mixture into molds and freeze at -18°C.
500 g ORIGINAL AMERICAN CREAM CHEESE 34% fat Elle & Vire Professionnel 80 g egg 40 g maizena 120 g sun-dried tomatoes 20 g capers 100 g olives
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5

Assembly

  1. Once the coloured rings are proofed, place a filling insert in the center of the risen rings.
  2. Bake at 170°C for 15 minutes, then open the vent for 2 minutes.
  3. Decorate with smoked swordfish rosette, a stem caper, and candied cherry tomatoes. 
240 g Smoked swordfish slices 30 g Extra Virgin olive oil 200 g Candied cherry tomatoes 100 g Stem capers
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Recipe - Panarea Savoury Baskets with swordfish, capers and cherry tomatoes
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