Garlic butter savory croissants: the tasty rustic recipe
I savory croissants with garlic butter they are perfect to serve as an appetizer at a special but informal dinner, or as a side dish for an aperitif organized at home.
Their preparation is elaborate, but not too difficult. It only takes time and patience to bring a unique dish with incomparable taste to the table.
Here’s how to prepare these savory croissants.
Ingredients
For the dough
7 g (or 25 g fresh brewer’s yeast)
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How to make savory croissants with garlic butter
Step 1
Step 1
In a bowl, sift the flour. Add the egg, sugar, dry brewer’s yeast, milk, salt and mix with the wooden spoon to combine the ingredients. Gradually add the butter and knead for about 10-20 minutes, until the dough becomes smooth and compact. 1
In a bowl, sift the flour. Add the egg, sugar, dry brewer’s yeast, milk, salt and mix with the wooden spoon to combine the ingredients. Gradually add the butter and knead for about 10-20 minutes, until the dough becomes smooth and compact. 1
2nd step
2nd step
Cover bowl with plastic wrap and let rise for 90 minutes or until doubled in size. 2
Cover bowl with plastic wrap and let rise for 90 minutes or until doubled in size. 2
Step 3
Step 3
Squeeze the air out of the dough and transfer it to your work surface. Divide it into 9 balls. Cover them with a tea towel and let them rest for 10 minutes. 3
Squeeze the air out of the dough and transfer it to your work surface. Divide it into 9 balls. Cover them with a tea towel and let them rest for 10 minutes. (3)
Step 4
Step 4
Roll each ball into a teardrop shape and roll from the thickest part towards the tip. 4
Roll each ball into a teardrop shape and roll from the thickest part towards the tip. 4
Step 5
Step 5
Transfer the croissants to the mold, cover them with a tea towel and let them rise for 30 minutes. Brush the dough with beaten egg and bake in a static oven at 180° for 20 minutes. 5
Transfer the croissants to the mold, cover them with a tea towel and let them rise for 30 minutes. Brush the dough with beaten egg and bake in a static oven at 180° for 20 minutes. 5
Step 6
Step 6
To make the garlic butter, melt the butter with the minced garlic in the pan. Bring to a boil and add parsley and salt. Mix well. 6
To make the garlic butter, melt the butter with the minced garlic in the pan. Bring to a boil and add parsley and salt. Mix well. (6)
Step 7
Step 7
Brush the croissants with butter and serve. 7
Brush the croissants with butter and serve. 7
Advice
The secret of this recipe lies in the rising: be patient and do not reduce the time, otherwise they will not be soft at the right time.
storage
Savory croissants, if there are any left, can be stored in a cool, dry place. Remember, however, to consume them in anyway 2 days at most.
