Corman
  • Baker-Pastry Chef

The vegetarian

  • Recipe calculated for 55 pieces
  • 4 completion stages
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1
1

Curry cream cheese

  • Combine all ingredients together and set aside in the refrigerator.
2000 g cream cheese 15 g 4 g powdered turmeric
2
2

Filling

  • Cut the carrots into strips and cook in a little water for 5 to 7 minutes.
  • Slice and grill the courgettes and aubergines on a plancha or pan with a little olive oil.
1300 g carrots 1000 g zucchini 1000 g eggplants
3
3

Finishing touches

100 g dehydrated parsley
4
4

Assembly

  • When ready to bake, brush the croissants with the egg wash, sprinkle with the dehydrated parsley and bake.
  • Cut the croissants in half.
  • Fill with 35 g of curry cream cheese.
  • Add the grilled vegetables and the carrots. Garnish with fresh coriander and chives.
Corman tip

Chef’stip : Adapt this recipe with seasonal vegetables. And to bring out the flavors even more, don’t hesitate to reheat for a few minutes in the oven before serving.

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Recipe - The vegetarian
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