Corman
  • Baker-Pastry Chef

Pesto baskets

  • An original recipe from Giambattista Montanari
  • Recipe calculated for 40 pieces
  • 4 completion stages
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Corman products used for this recipe
Selection cream 35% fat Express Butter 82% fat - Sheet Liquid Clarified Butter 99,9% fat
1
1

Savoury croissant dough

  1. Using an immersion blender, mix the milk, cream, trehalose, malt, pepper, and salt.
  2. Place the remaining ingredients in the mixer, add the liquids, and knead for approximately 11 minutes.
  3. Leave to bulk ferment at 24°C for 45 minutes, then laminate to the size of a 60 × 40 cm baking tray and chill overnight at 0°C.
  4. The following day, laminate the dough, giving it one double turn and one single turn, then let it rest for 20 minutes at 4°C.
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 Type 00 soft wheat flour W 330 P/L 0.5 300 g Firm sourdough 36 g Osmotolerant baker's yeast 186 grated Parmesan cheese 720 g Express Butter 82% fat – Sheet
2
2

Green dough

  1. Place all ingredients in the mixer and knead for 10–12 minutes.
  2. Once finished, laminate the dough only, giving it 2 single turns solely to square it off.
  3. Chill overnight at 0°C/−2°C.
84 g water 40 g basil 6 g salt 18 g sugar 200 g Molino Quaglia Sfoglia puff pastry flour 1 g green water-soluble food colouring 30 g Liquid Clarified Butter 99,9% fat
3
3

Pesto filling

  1. Place the cream cheese in a stand mixer and work it with the eggs until smooth and homogeneous.
  2. Incorporate the remaining ingredients and mix until a uniform mixture is obtained.
  3. Pipe the chosen filling into Ø3.5–4 cm silicone moulds.
  4. Freeze.
800 g cream cheese 120 g whole eggs 80 g grated pecorino 80 g Molino Quaglia Frolla shortcrust pastry flour 100 g Pesto genovese
4
4

Assembly

  1. Divide the white dough into two equal pieces and laminate to a thickness of 15 mm.
  2. Laminate the green dough to 3 mm. Place the green dough over one half of the white dough, close with the other half, and bring back to 15 mm thickness.
  3. Let rest at −2°C for 30 minutes. Cut 10 mm-wide strips of dough and arrange them lengthwise until the entire sheet is covered.
  4. Place in the freezer or blast chiller at −2°C for 10–15 minutes.
  5. Laminate to a thickness of 3 mm, cut pieces measuring 3.5 × 26 cm, and line a 10 × 3.5 cm microperforated ring.
  6. Place a round of dough on the base and proof at 25°C for 90 minutes.
  7. Fill the dough ¾ full with the pesto filling, sprinkle with pine nuts and a generous amount of pecorino, then bake at 175°C for 15–17 minutes.
 SQ pine nuts  SQ grated pecorino
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Recipe - Pesto baskets
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