Forest Mushroom, Brie & Spinach Loaded Croissants
Recipe Steps
Group 1
-
g/ml:
400
200
100
10 -
Ingredients:
Forest mushrooms
Leek
Butter
Salt -
Method:
Place all ingredients from Group 1 into a fry pan and saute for 7 minutes. Allow to cool for 5 minutes then drain off extra liquid.
Group 2
-
g/ml:
300
85 -
Ingredients:
Brie
Baby spinach leaves -
Method:
Set these aside as they are added separate to the above.
- 1095
- TOTAL WEIGHT
Topping
-
g/ml:
300 -
Ingredients:
Brie -
Method:
To be placed on top before heating
Additional Information:
Make up Procedure
Prove and bake La Parisienne Large Butter Croissant as per instructions on pack – Proofing and Baking Guidelines
Take each croissant cut in half to add 25g of Brie first then 70g of mushroom filling, followed by 7g of baby spinach leaf. Place on a baking tray & top with 25g Brie.
Baking
200°C for approximately 5 minutes
Makes approximately 12 large croissants
Recipe Uses:
Unbaked Large Butter Croissants (Qty 90)
Frozen large croissants made with protein rich flour, layered with high grade unsalted butter to ensure a light and flaky texture with a golden pastry. Croissants need to be proved prior to baking. Carton contains 90 croissants.
