Our Recipes Savoury croissants

Ingredients for the filling/topping

one egg yolk, two tablespoons milk, poppy seeds

Recipe:

In your dough-maker, melt the beer yeast in the milk (at room temperature), add the sugar, egg and half the flour: start to work it together. Add the salt, and little by little, the remaining flour, while the dough-maker is still operating. Once the mix is well-bound and stays attached to the whisk attachment, add little pieces of the lard, and work it again until the lard has been absorbed completely. Remove the dough from the machine, form into a ball, and place in a greased baking tray. Cover with cling-film, and leave to rise for an hour (or until it doubles in volume) in the oven, with the light on and a bowl of boiling water placed underneath. While it is rising, roll out the butter on two rectangular pieces of oven-proof paper, to form a thin layer. Place in the fridge immediately. Once your dough has risen, roll it out into a thin rectangle shape on your work surface. Roll it up in the butter, closing it inside the oven-proof paper and refrigerate for 10 minutes. Remove and beat with your rolling pin until the dough starts to soften. Fold in two, cover with the oven paper and leave in the fridge for 40 minutes. Do this three times in total.
Flour your work surface well, and roll the dough out into a rectangle, and using a sharp knife, cut into triangles. Fold the two edges of each piece on themselves towards the outside with your fingers. Place your croissants in a oven-paper proofed baking tray, keeping them slightly apart from each other (as they expand during rising), and leave to rise for 2-3 hours (or until doubled in volume) in the oven, with the light on and a bowl of boiling water placed underneath.
Once risen, brush each with a mix of the egg yolk and milk, add the poppy-seeds and bake in a pre-heated oven at 180-190°C for 20-25 minutes. Once baked, remove, allow to cool and fill with ingredients of your choice.