Recipe Pepper & Chorizo Twist

To make this dish

The recipe, step by step

1. 01

   Croissant dough

   Mix together the plain and strong flours, salt, sugar, butter roll cut into pieces and the yeast which has been mixed together with the milk.
   Use the lowest speed setting to knead for 3 minutes, then knead for 3 minutes on the second lowest speed setting.
   Make into a ball and let it rise for one hour.
   Roll out the dough.
   Using the butter sheet, perform a double turn then a single turn.
   Leave to rest in the refrigerator.

2. 02

   Cream cheese filling

   Mix all the ingredients together.
   Pipe the cream cheese filling into 4.5 / 5 cm diameter round silicone moulds.
   Arrange the ingredients according to recipes. Place in the freezer.

3. 03

   Pepper & Chorizo cream cheese filling

   Fry the chorizo chunks in the pan. Roast the red peppers over a flame to remove the skins and dice into 5mm cubes.

   Combine the cream cheese filling, flour and the chorizo chunks.

   Pipe 20g of this preparation into 4.5/5 cm diameter round silicone moulds.

   In the centre, arrange 20g to 25g of diced pepper.

   Place in the freezer.

4. 04

   Assembly

   Lay the plain non turned croissant dough over the plain turned croissant dough piece. 

   Roll both layers out to a thickness of 4mm.

   Moisten, then sprinkle with red quinoa. Gently roll with the rolling pin to press the seeds into the dough. 

   Cut out strips measuring 2cm by 24cm (35g to 37g).

   Twist, then add to 8cm diameter round moulds and leave to rise for an hour and a half at 26°C.

   Place the pepper & chorizo cream cheese in the centre.

   Bake at 170°C for 17minutes.

   Leave to cool