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How To Make Mushroom Soup And Chocolate Croissant

By Akachi Ikechukwu-Nnamani
21 November 2021   |   9:00 am
MUSHROOM SOUP INGREDIENTS Chopped mushrooms 90g butter 2 tsp plain flour Crushed garlic cloves 2 medium chopped onion 1 bay leaf 4 tbsp, cream Chicken stock Chopped parsley leaf METHOD Heat the butter in a saucepan on medium heat, pour the onion and garlic until soft for 8 minutes. Add the mushrooms and cook over…

MUSHROOM SOUP

INGREDIENTS

  • Chopped mushrooms
  • 90g butter
  • 2 tsp plain flour
  • Crushed garlic cloves
  • 2 medium chopped onion
  • 1 bay leaf
  • 4 tbsp, cream
  • Chicken stock
  • Chopped parsley leaf

METHOD

  1. Heat the butter in a saucepan on medium heat, pour the onion and garlic until soft for 8 minutes.
  2. Add the mushrooms and cook over high heat for 3 minutes until soft. Dust the flour over the mixture and stir to combine.
  3. Pour the chicken stock and cook for 5 minutes then add the bay leaves and simmer for 10 minutes.
  4. Remove the bay leaves and discard them then remove the mushroom mixture from the heat and blend until smooth. Pour the blended mix into a pot, reheat and pour cream then stir.
  5. Scatter the parsley.

Serve.

BICOLOURED CROISSANT

INGREDIENTS

  • All-purpose flour
  • 3 ½ tbsp, granulated sugar
  • 4 tbsp, dry yeast
  • 2 cups, melted butter
  • Lukewarm water
  • 1 Egg
  • 3½ tbsp, cocoa powder
  • 1 tbsp, salt

TO MAKE THE CROISSANT DOUGH

  • In a bowl, mix the water and yeast together and allow to sit for 5 minutes until foamy. In another bowl, mix the flour, sugar, salt and 2 tbsp, melted butter until smooth. Add yeast to the mixture and mix thoroughly. Knead until smooth.

TO MAKE THE COCOA DOUGH

  • Mix water and yeast and let it sit for 5 minutes until foamy. In another bowl, mix the flour, cocoa, sugar, salt and melted butter until smooth. Add the yeast mixture and knead until smooth.

METHOD

  1. Cover both doughs with a plastic wrap and let them sit in the fridge overnight.
  2. Divide the butter into 6 thick slices, put on a piece of parchment paper and fold tightly with a rolling pin until you have one big slab of butter. Put in the fridge.
  3. Roll the white dough into a big square. Place the butter in the centre and fold the dough over the butter and ensure it is entirely compressed. Roll into a rectangle.
  4. Fold the bottom edge 2/3 of the way up and upper edge 1/3 of the way down, making sure the ends meet. Repeat the folds then cover in parchment paper and refrigerate for 30 minutes.
  5. With the seams at the top and bottom edge, roll the dough out again then fold the bottom edge and refrigerate for another 30 minutes.
  6. Roll the cocoa dough to the same size and place it on the normal croissant dough. Roll out again so that they will stick together.
  7. Slice triangles 4 inches wide and 6 inches long then roll each triangle with the cocoa side sown. Transfer to a parchment-lined baking sheet, leaving enough space for the croissant to rise. Brush with egg and allow to rise for 1 hour.
  8. Preheat the oven to 3500F and bake for 20 minutes until golden brown.

Enjoy with a drink of your choice.