Corman
  • Baker-Pastry Chef

CHEESY ANCHOVY BUNS

  • An original recipe from Giambattista Montanari
  • Recipe calculated for 48 persons
  • 4 completion stages
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Corman products used for this recipe
Selection cream 35% fat Extra Butter 82% fat - Sheet Traditional Butter 82% fat - Block
1
1

SAVOURY CROISSANT DOUGH

  • Prepare a poolish with the milk, flour (680g) and yeast (25g). Let rise at 22°C for approximately 2 hours.
  • Transfer to the stand mixer along with the remaining ingredients (except the butter sheet) and knead for approximately 11 minutes.
  • Let rise at 24°C for 45 minutes, then roll out to a rectangle the size of a sheet pan.
  • Chill overnight at +0°C.
  • The next day, enclose the butter sheet in the dough and give it 1 double turn and 1 single turn.
  • Let rest for 20 minutes at 4°C. 
770 g whole milk 260 g grated Parmesan cheese 55 g yeast 1650 g Type 00 croissant flour 40 g fine salt 130 g trehalose 55 g Diastatic malt extract 6,000 UP 130 130 g Selection cream 35% fat 25 g yeast 680 g '00’ grade flour – Strength 160 – Resistance/Elasticity 0.35 1000 g Extra Butter 82% fat – Sheet
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2

SQUID INK DOUGH

  • In the bowl of a stand mixer knead all the ingredients for 10 to 12 minutes.
  • Let the dough rise for 45 minutes at 22°C, then give it 2 single turns.
  • Chill overnight at 0°C.
84 g water 6 g salt 18 g sugar 200 g Type 00 croissant flour 16 g yeast 2 g squid ink 30 g Traditional Butter 82% fat – Block
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3

SAVOURY CANTABRIAN ANCHOVY FILLING

  • Dice the vegetables and bake in a 165°C oven for 25 minutes.
  • Put the cream cheese, anchovies and burrata in a blender and blend until smooth.
80 g 100 g Cantabrian anchovies 200 g 1 sweet red pepper 1 green pepper 1 2 carrots 2 zucchini
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4

ASSEMBLY

  • Laminate the two pieces of dough – the white to a thickness of 14 mm and the black to 3 mm.
  • Place the black dough on top of the white. Refrigerate then laminate to a thickness of 15 mm.
  • Cut some 10 mm wide strips and place lengthwise, black side up, on the white dough.
  • Freeze for pendant 10 to  15 minutes, then laminate to a thickness of 2,8 mm.
  • Cut out  Ø14 cm circles of dough and place inside the hemispherical silicone moulds.
  • Insert some of the cheese and anchovy mixture then fill with the vegetable mixture.
  • Let rise at 26°C for approximately 2 hours.
  • Bake in a 175°C oven for 20 minutes. 
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Recipe - CHEESY ANCHOVY BUNS
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