Very easy and green sweet croissants. Ideal for appetizers and buffets, to escape the usual sandwich. To brighten up children’s parties, for a tasty table. With the same dough, you can create different shapes. The coloring is completely natural, finely blended parsley and basil, yellow with turmeric, brown with cocoa.
I wanted to add a creative touch without compromising the softness.
Below are some recipes with bread
- Difficulty: Easy
- Cost: Economical
- Rest time: 15 Hours
- Preparation time: 30 Minutes
- Portions: 15 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
Flour, butter, and sugar…
- 1 1/4 cups Manitoba flour
- 2 3/4 cups all-purpose flour
- 1/3 cup sugar
- 3 1/2 tbsps butter
- 1 1/4 cups milk (Plus more milk for brushing)
- 1 tbsp basil (Finely blended)
- 1 tbsp parsley (Finely blended)
- 12 g compressed yeast
- 1 tsp salt
Tools
Mixing bowl, or stand mixer, pastry board, rolling pin, blender.
- Bowls
- Rolling Pins
- Blenders
- Stand Mixers
Steps
In a few steps, you can create your dough
First of all, pour the warm milk with the dissolved yeast into the bowl of the stand mixer. Add the butter cut into pieces, sugar, salt, and the two blended aromas. Mix well.
Using the hook, start the machine and add the two flours. Knead for 5 minutes and let rest for 10 minutes. Naturally, you can do these steps manually in the absence of a stand mixer.
Remove and give a final turn on the pastry board, and shape it into a ball. Let it rest overnight in the fridge, covered with plastic wrap or closed in a container.
Remove from the fridge, give a turn of dough, and roll out to a thickness of half an inch.
Cut into triangles; the size is up to you, larger or smaller, depending on the final use. I made medium ones to fill with relish and cured beef tongue.
After forming the croissants, let them rise for two hours in the oven with a pot of boiling water.
Bake at 392°F in a preheated oven after brushing them with milk. Soft and delicious with a touch of color.
Soft and light inside.
You can also color with spirulina powder or spinach, but also with beetroot powder. It depends on whether you want a neutral taste or a more aromatic result.
You can also color with spirulina powder or spinach, but also with beetroot powder. It depends on whether you want a neutral taste or a more aromatic result.
