HAM AND ARTICHOKE TURNOVERS
- An original recipe from Giambattista Montanari
- Recipe calculated for 48 pieces
- 3 completion stages
Corman products used for this recipe
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1
1
SAVOURY CROISSANT DOUGH
- Prepare a poolish with the milk, flour (680g), and yeast (25g). Let ferment at 22°C for approximately 2 hours.
- Transfer the poolish to the bowl of a stand mixer, add the remaining ingredients and knead for approximately 11 minutes.
- Let rest at 24°C for 45 minutes, roll out to the size of a baking sheet, and chill overnight at 0°C.
- The next day, laminate the dough, giving it with one double turn and one single turn. Let rest for 20 minutes at 4°C before shaping.
770 g
whole milk 2330 g
type 00 flour 80 g
fresh yeast 130 g
Selection cream 35% fat 130 g
eggs 55 g
diastatic malt extract (6000 IU) 130 g
trehalose 40 g
fine salt 260 g
grated Parmesan cheese 1000 g
Extra Butter 82% fat – Sheet
2
2
ARTICHOKE SPREAD
- Blend the artichoke hearts until smooth.
- Add to the cream cheese, season with black pepper and combine well.
3
3
ASSEMBLY
- Roll out the dough to a thickness of 2.5 mm and a width of 32 cm.
- Spread the artichoke mixture in a 16 cm wide strip down the centre of the dough.
- Place slices of cooked ham on top and fold the edges of the dough over the centre.
- Turn the dough over and cut into 5 cm wide pieces.
- Place in the proofer at 26°C for a few hours.
- Brush with egg wash and sprinkle with poppy seeds.
- Bake at 180°C for approximately 18 minutes.