Our Recipes multi-grain Robiola cheese and onion mousse croissants
multi-grain Robiola cheese and onion mousse croissants
Blog: In cucina con Frollina
|Molino Soncini Cesare multi-grain DARK flour||500g|
|fresh CA DONADEL milk||180g|
|DELIZIE VATICANE DI TROPEA tropea onion mousse||100g|
|seasoned CA DONADEL Robiola cheese||100g|
|sesame seeds||as desired|
|Molino Soncini Cesare type-00 flour||100g|
Ingredients for the filling/topping
We will use the hook function of your food processor to work the flour at a low speed. Melt the honey and yeast in the tepid milk, and slowly add this to the flour, working it continuously to ensure that it binds together well; add the sugar and the eggs one at a time, followed by the butter. Work for at least 20 minutes, creating a smooth, uniform dough. Cover with transparent cling-film and leave in your cold oven for at least three hours with the light on. Once risen, divide the dough into two, and place on a floured work-surface. Roll the first out with a rolling pin as if it is pizza dough, cut into wedges and fill with your filling (I have chosen the Robiola cheese and onion mousse). Roll the wedges together to form a croissant shape. Brush with a little egg yolk, sesame seeds. Repeat with the other piece of dough. Bake at 190°C for around 35 minutes.
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