Soft Savory Croissants

Name: Soft Savory Croissants
Prep time: 60 min
Cook time: 180 min
Total time: 240 min
Yield: 12 Portionen
Ingredients: Brewer's yeast; 100 ml Water; to taste Cane sugar; Manitoba flour; Manitoba flour; 00 flour; 1 piece Egg yolk; 100 ml Water; to taste Salt; Butter; Soft butter; 1 piece Egg white; Sesame seeds

Breads and buns

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Cook Time

4 h

Servings

Difficulty

Medium

Prep Time

60 Min

This Thermomix® recipe for Soft Savory Croissants is ready in 4 h and yields 12 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

These savory croissants are a real treat, perfect for a Sunday brunch or as a tasty appetizer. The puff pastry, prepared with the Thermomix®, is incredibly soft and light. I love them stuffed with ham and cheese, but they lend themselves to a thousand variations, even vegetarian. The preparation takes a little time, especially for the leavening, but the result amply repays the wait. An original idea for a buffet or a party with friends, which will conquer everyone with their fragrance and their irresistible flavor. Try them, you won't regret it!

Ingredients (13 ingredients)

Brewer's yeast
100 ml Water
to taste Cane sugar
Manitoba flour
Manitoba flour
00 flour
1 piece Egg yolk
100 ml Water
to taste Salt
Butter
Soft butter
1 piece Egg white
Sesame seeds

Preparation (10 steps)

Preparation of the starter

Thermomix® Setting

20 Sec./Speed 3

Place the crumbled brewer's yeast, 100 ml of water and a teaspoon of cane sugar in the bowl. Mix for 20 Sec./Speed 3 to dissolve the yeast. Add the flour and mix for 20 Sec./Speed 4.

Leavening of the starter

Transfer the starter to a bowl, cover with a cloth and let it rest for about 30 minutes in a warm place.

Preparation of the dough

Thermomix® Setting

30 Sec./Speed 4

Place the Manitoba flour, the Manitoba flour and the 00 flour in the bowl. Dissolve a teaspoon of salt in 100 ml of water and pour into the bowl. Set 30 Sec./Speed 4.

Final dough

Thermomix® Setting

3 min/Kneading speed

Add the starter and egg yolk to the bowl. Knead for 3 Min./Kneading speed.

180

Dividing and resting the dough

Divide the dough into eight equal parts, form balls and place them on a lightly floured surface. Cover with a cloth and let it rest for an hour.

Softening the butter

Thermomix® Setting

2 min/122°F/Speed 2 50

Cut the butter into cubes and place in the bowl. Set 2 Min./50°C/Speed 2 to soften it.

120

Lamination

Take the balls of dough and roll them out one at a time with your hands, forming thin discs. Spread a portion of the softened butter on each disc. Stack the sheets one on top of the other, ending with the eighth unbuttered sheet. Roll out with a rolling pin until you get a circle about 30 cm in diameter and just under 1 cm thick.

Forming the croissants

Cut the circle into 12 triangles with a pastry wheel or a knife. Make a vertical cut in the center of the base of each triangle. Roll up the triangles to form the croissants and place them on a baking sheet lined with parchment paper, well spaced apart.