Radicchio and sardine croissants

  • Recipe calculated for 55 persons
  • 4 completion stages


Croissant dough

  • Dissolve the yeast in the cold milk.
  • Combine the flour, salt, sugar, the 220 g of butter and the yeast/milk mixture in the bowl of a stand mixer and let the machine run for approximately 13 minutes until it forms a dough.
  • Let rise for 1 hour. Roll out into a rectangle and refrigerate overnight.   
  • Enclose the butter sheet in the dough and give it 4 turns.
  • Then give it 3 turns and let rest in the refrigerator for 30 minutes.
  • Laminate to a thickness of 2.8 mm and cut into 26-cm high triangles measuring 9 cm at the base (approximately 65 g).
  • Roll up the croissants and place in a 26°C proofer for approximately 2 hours (70-75% RH).
  • Then, brush the croissants with the cream egg wash and refrigerate for 15 minutes.
  • Brush again with the egg wash, then bake in a 170°C convection oven for approximately 17-18 minutes. 
2266 g strong flour 40 g salt 267 g sugar 87 g fresh yeast 220 g Traditional Butter 82% fat – Block 1147 g milk 1000 g Dairy butter 82% fat – Sheet 400 g Cream glaze*


Cream egg wash

  • Combine the ingredients and store in the refrigerator.   
100 g Egg yolks 100 eggs 200 g Selection cream 35% fat


Walnut cream cheese

  • Chop the onion, chives, and walnuts and combine with the cream cheese.
  • Store in the refrigerator.   
1500 g Elle & Vire Professionnel® Soft Style Cream Cheese 20 g chives 50 g Red onions from Tropea 300 g walnuts



  • Fry the sardines.
  • Cut the croissants in half, spread each with 30-40 g of walnut cream cheese, top with the radicchio leaves and garnish with 2 fried sardines. 
600 g Tried radicchio 110 pce/s