Mushroom Croissants
The croissant is one of the most famous French pastries, evolved from the Austrian Kipferl and becoming popular worldwide. The mushroom version is an exciting twist on the traditional recipe, offering a perfect harmony of buttery dough and savory mushroom-cheese filling. It's an excellent choice for a hearty breakfast or snack, guaranteed to enchant you with its umami-rich mushroom flavors.
Ingredients for this recipe
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Preparation Steps
1
Warm the milk slightly, then stir in the sugar and yeast. Let it stand for 10 minutes until foamy.
2
Sift the flour into a large bowl, add the salt, then pour in the yeast mixture and the egg. Start kneading the dough.
3
Knead the dough until smooth, then cover with a clean kitchen towel and let it rise in a warm place for about 1 hour.
4
Roll out the risen dough into a rectangle and place 200g of cold butter in thin slices on top. Fold one half of the dough over the other, then roll it out again and fold it. Repeat this folding process three times, allowing 15-minute rests in between.
5
Finely chop the onion and garlic, then sauté them in a little olive oil. Add the sliced mushrooms and cook until the moisture has evaporated.
6
Mix the grated cheese with the cooled mushroom mixture to create a flavorful filling.
7
After the final rolling, cut the dough into triangles. Place a small amount of the mushroom-cheese filling in the center of each triangle, then roll them up into croissant shapes.
8
Place the croissants on a baking sheet lined with parchment paper and let them rise for another 30 minutes.
9
Preheat the oven to 350°F (180°C). Brush the croissants with a little beaten egg, then bake them for 18-20 minutes, or until golden brown.
10
Once the croissants are baked, let them cool slightly before serving fresh.
