Savory Brioche Croissants are a delightful variation of the traditional sweet croissants, perfect for a brunch, an appetizer, or a buffet. Their soft and fluffy texture, typical of brioche, pairs perfectly with savory fillings, which can vary according to your tastes and occasions.
These croissants are ideal for being filled with cheeses, vegetables, or savory creams, offering great versatility. Making them is a great way to surprise your guests with an original and tasty finger food, which is also good consumed cold. If you are looking for other tasty ideas for brunches, appetizers, or buffets, try the puff pastries with egg, the zucchini savory tart, the savory puff pastry croissants, chickpea and pepper hummus or egg salad.
Let’s get to work and prepare the Savory Brioche Croissants together.
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- Difficulty: Medium
- Cost: Cheap
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 12 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing savory brioche croissants
- 0.25 oz fresh yeast
- 2.5 cups all-purpose flour
- 3/4 cup milk
- 4 tbsps extra virgin olive oil
- 0.25 oz salt
- 3.5 tbsps milk
- to taste poppy seeds
Tools
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- Stand Mixer
- Rolling Pin
- Baking Tray
Steps for preparing savory brioche croissants
In the mixer, place the fresh yeast with the flour and milk. Add the extra virgin olive oil, salt, and work until you get a smooth and elastic dough. Place in a lightly floured bowl, cover with plastic wrap, and let rise until doubled (about a couple of hours).
When the dough is well-risen, deflate it and roll it out into a thin disc. Divide it into 4 parts and then each part into 3 forming 12 triangles. If you want empty croissants, roll the triangle to the tip. If you want to prepare already filled croissants, place a cube of cheese or some pieces of cooked vegetables at the base of the triangle and then roll. Let the croissants rise on a baking sheet covered with parchment paper.
When the croissants are well-risen, brush with milk, sprinkle with poppy seeds, and bake in a preheated oven at 350°F for about 25 minutes. For a post-bake filling, let them cool, cut them in half, and enrich with whatever you like, I opted for vegan salmon and lamb’s lettuce.
Storage
The croissants keep for a few days inside a bag.
