Croissant With Herbs And Peppers Dip

Ingredients

Preparation

1
How to make croissants
2
Heat the milk and once it is warm, pour two tablespoons in a bowl and dissolve yeast.
3
Peel the garlic and shallots and chop finely, add the parsley, garlic and chives in a food processor.
4
Add the flour, softened butter, cut into pieces, a pinch of salt and marjoram.
5
United then the yeast dissolved in milk and operate the instrument until the dough is firm and elastic.
6
Cover with a cloth and let rise for about an hour away by air currents.
7
After this time, work the dough briefly on floured work surface and roll it out in a layer of about 5 mm thick.
8
Ricavatene 20 triangles, roll up for themselves and crush them slightly, in order to get the croissants.
9
Place the croissants on a baking tray lined with baking paper, brush with oil (but if they want more gold you can use a couple of beaten egg whites), sprinkle with a little salt and bake in preheated oven at 200°C for 25 minutes or until they have taken on a beautiful golden color.
10
Llet them cool on a wire rack and serve warm with dip with peppers.
11
How to proceed for peppers dip
12
Cut into pieces and chop the peppers grilled in a glass mixer with cherry tomatoes and some basil leaves.
13
Put in a small saucepan the sauce, add the oil, a pinch of salt and a pinch of sugar and cook over low heat to reduce it.

 



Yield:

100.0 servings

Added:

January 27, 2011

Creator:

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