Baker-Pastry chef

CROISSANT CHICKPEAS, CHESTNUTS AND PARMESAN

Dose for 25 croissant

CROISSANT CHICKPEAS, CHESTNUTS AND PARMESAN

130 g Chestnut flour
96 g Farina di ceci
356 g Acqua per gelatinizzare
570 g Farina 00 320 w p/l 0,55 (T 55)
4 g Bicarbonato di sodio
180 g Li.co.lì.
28 g Brewer's yeast
6 g Estratto di malto diastasico 5000 UP
80 g Miele di castagno
200 g milk
130 g grated Parmesan cheese
8 g black pepper
16 g salt
500 g Express Butter 82 % Fat - Sheet
Boil the water, pour in the chickpea flour and chestnut flour and cook for a few minutes, as happens in the cream puffs procedure, thus obtaining a gelatinization of the starches. Cool on a silpat, put in a planetary mixer and mix with the flour. Add the rest of the ingredients except for the Original American Cream Cheese mixed in a planetary mixer with parmesan, salt and pepper, which we will add after a few minutes. Close the dough in 13/14 minutes, spread on a plate and cool overnight to +0 ° C. The next day laminate giving 1 fold of 4 and 1 fold of 3, then leave to rest for 20 minutes at 4 ° C. Laminate 2.8mm thick. Cut the characteristic triangles (26 cm x 11 cm) and form, polish with beaten egg and leave to rise for about 2 hours at 27 ° C HR 75%, polish a second time with egg, sprinkle with pepper and cook. Cooking: 175 ° C - 180 ° C for 19 minutes. Once cool, cut in half and fill with bacon, sausage and broccoli sautéed with Noisette Corman Butter.

Corman's products of the recipe

American Cream Cheese Elle & Vire

American Cream Cheese Elle & Vire

Recette traditionnelle américaine

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Express Butter 82 % Fat - Sheet

Express Butter 82 % Fat - Sheet

Quicker and easier to use

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