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1
For Savoury Croissant Dough:
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2
Place all the ingredients into the kitchen aid bowl, except the Président butter and the water
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3
Gradually add in the water and mix 5 minutes at speed 4, for a further 10 minutes speed and test the temperature to be 28ºC
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4
Place into the fridge covered with cling film to rest overnight
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5
The next day: prepare the butter, knock and shape to size 24 x15 cm rectangle and return to the fridge to ensure it is cold
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6
Knock back the dough and then roll out to 15cm x 36 cm
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7
Place the butter onto the prepared dough, then fold the part of the dough without butter over the butter, then fold the other third with the butter and dough over the top. This is enclosing the butter with a single turn. Place into the freezer to chill and rest for 30 minutes
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8
Roll out and do one triple turn. Return to the freezer to rest for another 30 minutes
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9
Roll out to 3mm thickness, place into the fridge to rest for 10minutes
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10
Cut out 12 discs 90mm diameter and place onto a tray and egg wash the top of the discs
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11
Cut another 12 90mm diameter discs with a 65mm diameter disc out of the middle.
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12
Place onto the top of the prepared discs on the tray and then egg wash the top of the circle
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13
Place into a prover and prove until at least doubled in size approximately 2 hours
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14
Pre-heat the oven to 200ºC or 180ºC fan assisted
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15
Once proved Place the Danish into the oven and bake for 18-20 minutes until light golden in colour
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16
The Président Butter will have created a flaky and light puff pastry
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17
Put on the side until required
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18
For Chestnut Mushroom & Truffle Duxelles:
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19
Finely dice the mushroom and shallot
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20
Place the butter into the pan on a moderate heat, allow to melt and then add in the shallot and mushroom. Cook on a moderate to low heat to cook down the mushroom for 12-15 minutes add seasoning and truffle oil to taste.
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21
Allow to cool
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22
To Finish:
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23
Preheat the oven to 120ºC
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24
Place a couple of teaspoons of mushroom duxelles into the bottom of the savoury Danish
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25
Place 25g of Président brie onto the top. Top with a fresh egg and then drizzle with a little rapeseed oil
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26
Place into the preheated oven and cook until the egg just bakes, approximately 12 minutes
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27
Once out of the oven top with a little more mushroom duxelles or optionally with fresh black truffle
