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By Nicolas Boussin - Maxime Guérin

Recipe Aperitwist Pesto recipe

To make this dish

Ingredient list

  • Croissant dough
    835 g T55 flour
    835 g T45 flour
    65 g yeast
    860 g milk
    30 g salt
    140 g sugar
    165 g Lescure Unsalted 250g butter Roll 82% fat
    1 kg Unsalted 1kg butter Sheet 84% fat
  • Herb croissant dough
    280 g T55 flour
    290 g milk
    20 g yeast
    50 g sugar
    10 g salt
    2 g persil déshydraté
    3 g Thyme
    2 g colorant vert chlorophylle
    280 g farine T45 gruau
    55 g Lescure Unsalted 250g butter Roll 82% fat
  • Cream cheese garnish
    1575 g Cream cheese Elle & Vire
    175 g T55 flour
    250 g eggs
    500 g pesto
    Artichaut confit, olive, tomate séchées, courgettes poêlées
  • Egg wash
    200 g egg yolk
    200 g milk
  • Assembly
    QS d’herbes
    QS de semoule de blé

The recipe, step by step

  1. 01

    Croissant dough

    Mix together the plain and strong flours, the salt, sugar, butter (cut into pieces), and the yeast which has been mixed together with the milk.

    Knead on the lowest speed setting for 5 minutes, then for 3 minutes on the second speed setting.

    Roll into a ball and let it rise one hour. Knock back the dough and chill.

    Using the butter sheet, carry out a double turn then a single turn.

    Leave to rest in the refrigerator.

  2. 02

    Herb croissant dough

    Mix the parsley and the thyme. Mix together the plain and strong flour, the green colouring, the herbs, salt, butter (cut into pieces), and the yeast which has been mixed together with the milk.

    Knead on the lowest speed setting for 5 minutes, then for 3 minutes on the second speed setting.

    Roll into a ball and let it rise one hour.

    Knock back the dough and chill.

  3. 03

    Cream cheese garnish

    Mix the cream cheese, flour, egg and pesto in the food processor.

    Pipe 20g of this mixture into the 4.5/5 cm round silicone moulds and add the fillings. In total, it should weigh approx. 55g.

    Place in the freezer.

    Chef's Tip

    35g environ par viennoiserie.

  4. 04

    Egg wash

    Mix the ingredients together.

  5. 05

    Assembly

    Place the herb dough rolled out to 2.5 mm on the prepared croissant dough piece. Roll out to a thickness of 2.5 mm. Cut the pastry in half widthways. Moisten one of the halves with water and lay them on top of each other.

    Moisten the green side with water and sprinkle with herbs and semolina. Then press lightly with a rolling pin.

    Cut out 2 x 18 cm strips (35-40g). Twist and then seal together.

    Leave to rise in an 8 cm diameter buttered food ring for 1 hour 30 at 28°C, then glaze.

    Insert the frozen cream cheese filling. Bake at 170°C for 17 minutes