John Myers
Truffled Croissant
The perfect truffled croissant recipe with a picture and simple step-by-step instructions.
- 2 packet Croissant dough
- 100 g Spinach leaves
- 1 piece Salsa Tartufata by Lacroix in a glass
- 1 tsp Truffle oil
- Salt
- Pepper from the grinder
- 1 Pc. Egg
- 125 g Foie gras pate
- 125 g Grated pecorino
- Place the croissant dough side by side on the work surface and divide the croissant plates. Thaw the spinach leaves. Preheat the oven to 220 degrees top and bottom heat, or convection 200 degrees or gas level 5.
- Mix the spinach, salsa tartufata and truffle oil and season well with salt and pepper. Spread the filling over the triangles. Grate pecorino cheese on one part and foie gras on the other.
- Roll up the triangles and place them on a parchment-lined baking sheet. Brush the croissants with beaten egg. Bake in the oven until golden brown for about 10-12 minutes. Serve lukewarm.
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