How To Make Mushroom Soup And Chocolate Croissant
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
- 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 high heat for 3 minutes until soft. Dust the flour over the mixture and stir to combine.
- Pour the chicken stock and cook for 5 minutes then add the bay leaves and simmer for 10 minutes.
- 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.
- 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
- Cover both doughs with a plastic wrap and let them sit in the fridge overnight.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Preheat the oven to 3500F and bake for 20 minutes until golden brown.
Enjoy with a drink of your choice.
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