Mediterranean Lamb Loaded Croissants
Recipe Steps
Group 1
-
g/ml:
125
8
80
5
2
50
1
1
-
Ingredients:
Greek yoghurt
Caster sugar
PURA Tuscan Blend Oil
Crushed garlic
Salt
Fresh lemon juice
Ground black pepper
Ground Cumin -
Method:
Place all ingredients in a bowl & mix
Group 2
-
g/ml:
675 -
Ingredients:
Shredded cooked lamb -
Method:
Add to above & mix through
Group 3
-
g/ml:
100 -
Ingredients:
Rocket leaves -
Method:
Don't mix in the above. Add to the build below.
Drizzled Yoghurt Topping
-
g/ml:
80
40
50 -
Ingredients:
Greek yoghurt
Cream cheese
Icing sugar -
Method:
Place all ingredients in a bowl & mix
- 1217
- TOTAL WEIGHT
Additional Information:
Make up Procedure
Prove and bake La Parisienne Large Butter Croissant as per instructions on pack – Proofing and Baking Guidelines
Take each La Parisienne Butter croissant and cut it in half and add 70g of the filling followed by 8g of rocket leaves. Repeat with the remaining croissants.
Place on a baking tray & drizzle with 10g of the PURA Tuscan Blend yoghurt.
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.
