multi-grain Robiola cheese and onion mousse croissants

See the recipe by Katia Montomoli

Blog: In cucina con Frollina

Molino Soncini Cesare multi-grain DARK flour500g
fresh CA DONADEL milk180g
DELIZIE VATICANE DI TROPEA tropea onion mousse100g
seasoned CA DONADEL Robiola cheese 100g
honey1/2 tablespoon
sesame seedsas desired
Molino Soncini Cesare type-00 flour100g
beer yeast10g

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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