CROISSANTS - FILLED WITH BLUE CHEESE POACHED PEARS AND GLAZED WITH WHITE WINE

CROISSANTS -

FILLED WITH BLUE CHEESE POACHED PEARS AND GLAZED WITH WHITE WINE

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Ingredients:

20gr fresh yeast

100gr water

75gr plain flour

100gr plain flour

375gr strong flour

12gr salt

40gr caster sugar

55gr soft butter

350gr milk

300gr soft butter for folding

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Method:

Making the dough - 

In a bowl using a whisk, mix the yeast, water and 75gr plain flour to a nice thick paste. Add the 100gr plain flour and mix well.

In a separate bowl mix the dry ingredients: Strong flour, salt, sugar. Mix the ingredients into the yeast-flour mixture, add the butter and the milk and knead to a nice smooth dough. Create a dough ball, wrap with nylon bag (loose to allow the dough to rise) and place in the fridge to rest for 1 hour.   

 

Folding the dough - 

Keep the butter in room temperature, until it's soft enough to be easily spread over the dough, but not liquid. Divide the butter into two batches. 

Roll out the dough, on a lightly floured surface, into a rectangle shape about 1cm thick. Spread the first half of soft butter over 2/3 of the dough. Fold the butterless 1/3 over the middle 1/3 and close with the last 1/3 of the dough, creating a rectangle shape. Make sure the edges of the dough are tight sealed, so butter won't come out of the edges. Turn the dough so the closed side is turning left, roll out to thickness of 1cm and repeat the folding process. Repeat the rolling and folding process a third time and leave to rest in the fridge for 2 hours. 

Take the dough out of the fridge and repeat the folding process with the rest of the butter and leave to rest in the fridge for the night.

All together you have rolled out and three-folded your dough 6 times.

Rolling the croissants 

Roll out the dough, on a lightly floured surface, to a 1cm thick rectangular shape. Trim the long sides of the dough and cut into triangles. Lift each triangle, stretch a bit then place of the surface, palce a strip of poached pear next to the base, roll once,place a strip of the blue cheese and continue rolling towards towards the tip.  

Place the croissants on a baking tray lined with baking parchment allowing space between them to grow in the baking process and placing the closing tip at the bottom. 

For proving the croissants, place a wide container inside your oven, and fill with boiling water. Leave the croissants to rise in the oven with the door closed until the croissants have doubled their size. MAKE SURE THE OVEN IS TURNED OFF! 

Baking the croissants

Preheat the oven to 200ºc, mix 1 egg with 1 egg yolk and a tbs of milk, and brush each croissant twice. Once the croissants are in the oven lower the heat to 180ºc and bake for about 10 min, until they turn golden brown from the bottom as well.