up....
So I had this idea after seeing something similar in a book by Michel Roux, Sr. He made a croissant baguette filled with pesto. Since it's not easy to get a hold of a bunch of basil for pesto I came up with my own concoction.
I started by making the dough, let it rise overnight in the fridge (the best way IMO) then added my butter block. I made that butter from scratch by the way.
As with any croissant dough you gotta do the turns, I do a double then a single and that's it. No need to do three separate ones. Learned that little tidbit from a French chef. A hot French chef.
The filling is my own idea and I'm really happy with the flavor combo here.
sauteed baby spinach
cannellini beans mashed fine
baby portabella mushrooms
roasted red, yellow and orange peppers
marinated artichoke hearts
roasted garlic
shallots
parmesan
gruyere
pinot griggio
I had a ton of the filling left so I'm gonna make ravioli with it and freeze them. Mmmm......
Spread it thin and roll it up.
Bake it off, top with gruyere cheese and green onions. I also heated up some marinara sauce and dipped it. So much fun and so yummy.
I have the big ass Weber fired up with the vortex and am aboot to head out in the freezing weather and finish the wings. I'm thinking a spicy honey mustard glaze, not sure yet though. Think I need some alcohol in me system to keep my blood from freezin' up. Thanks for checking oot my weird concoction!!!
So I had this idea after seeing something similar in a book by Michel Roux, Sr. He made a croissant baguette filled with pesto. Since it's not easy to get a hold of a bunch of basil for pesto I came up with my own concoction.
I started by making the dough, let it rise overnight in the fridge (the best way IMO) then added my butter block. I made that butter from scratch by the way.
As with any croissant dough you gotta do the turns, I do a double then a single and that's it. No need to do three separate ones. Learned that little tidbit from a French chef. A hot French chef.
The filling is my own idea and I'm really happy with the flavor combo here.
sauteed baby spinach
cannellini beans mashed fine
baby portabella mushrooms
roasted red, yellow and orange peppers
marinated artichoke hearts
roasted garlic
shallots
parmesan
gruyere
pinot griggio
I had a ton of the filling left so I'm gonna make ravioli with it and freeze them. Mmmm......
Spread it thin and roll it up.
Bake it off, top with gruyere cheese and green onions. I also heated up some marinara sauce and dipped it. So much fun and so yummy.
I have the big ass Weber fired up with the vortex and am aboot to head out in the freezing weather and finish the wings. I'm thinking a spicy honey mustard glaze, not sure yet though. Think I need some alcohol in me system to keep my blood from freezin' up. Thanks for checking oot my weird concoction!!!
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