Asparagus Ginger Croissant
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Asparagus Ginger Croissant

A step above your usual buttery Croissants

IBCA

Ingredients

0-serving
  1. 2 Asparagus Bunchs
  2. 5 chilly Green
  3. 2 Tablespoons Olive oil
  4. 1 Teaspoon Cumin seeds
  5. 1 Tablespoon Ginger paste
  6. 2 Tablespoons Lemon juice
  7. 1/2 Teaspoon Garam Masala
  8. 2 Teaspoons Salt
  9. 1 Teaspoon Black pepper , Grounded
  10. 1 Tablespoon Almonds , chopped
  11. 1 Tablespoon Cottage cheese , chopped
  12. 3 Tablespoons Coriander leaves , chopped
  13. 1 Tablespoon Garlic , chopped
  14. 250 Grams All purpose flour
  15. 5 Grams Gluten
  16. 150 Grams Water
  17. 7.5 Grams Yeast
  18. 5 Grams Salt
  19. 10 Grams Sugar
  20. 2.5 Grams Milk powder
  21. 10 Grams Butter Clarified
  22. 85 Grams Margarine
  23. 1 Egg

Steps

165 mins
  1. For the Asparagus Ginger Filling: Chop the Asparagus to quarter the size. Pour oil into a frying pan and add cumin, green chillies and garlic and fry them. Then add the asparagus and fry over medium high flame.

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  2. Add garam masala, salt and ginger paste and fry till the asparagus becomes tender and crunchy.

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  3. Then add the cottage cheese, almonds, black pepper and lemon juice. Saute for around 2 minutes and sprinkle chopped coriander leaves and keep aside to use as filling.

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  4. For the Croissants: Sieve the flour and milk powder and keep aside.

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  5. Prepare sugar+ yeast solution with half the measured amount of water and salt solution with salt and the remaining amount of water; add the two solutions to the flour mixture respectively and mix until a soft dough is formed.

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  6. Next, add the clarified butter and mix until well combined. Keep aside for an hour

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  7. Gently deflate the dough and let it rest for half an hour.

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  8. Sheet the dough and laminate it with margarine and fold it like an envelope. Turn the dough over and sheet into rectangle. Fold it and refrigerate it for around 20 minutes

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  9. Take it out and sheet it again as before. Refrigerate for another 10 minutes.

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  10. Sheet the dough and cut it into triangles. Put in the asparagus ginger filling and fold it into a croissant shape

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  11. Bake the croissants for around 15 minutes at 170 degree celsius

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  12. Once ready, give them an egg wash and serve!

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