The other evening we were looking through the pictures we took a few years ago in Paris. Seeing the images brought back those moments made of never ending walks in search of hidden corners, breathing the air with the perfume of croissants and baguette. In those November mornings, we were enjoying our “petit-déjéuner” at the table of some little café, the map of the city open in front of us, planning our days between a visit to the Beaubourg, a dinner in a newly discovered restaurant and a quick stop at Fauchon to immerse ourselves in the never ending gourmet offerings.
I smile while I think of the millions of things I would have liked to buy at the market of Montmatre, at the kilometres we did in order to find the right vintage clothes boutique, at the splendid views and lights of the Champs Elysées. How many things we saw, how many memories and how many delicious things we ate…for now though we look at the photos and cook our special croissants, however soon we will return to the “Ville lumière” to experience new emotions. 
Basil and pecorino croissants
- Total Time: 45 minutes
- Yield: 4 croissants 1x
Description
These savory croissants are infused with the flavors of fresh basil and Pecorino cheese, offering a delightful twist on a classic pastry.
Ingredients
- 2 medium potatoes (about 11.2 ounces)
- 1 3/4 cup (250 g) cake flour
- 4.5 tablespoons (65 g) unsalted butter
- 2.2 teaspoons (11 g) instant yeast
- 3 scant tablespoons (40 g) grated Pecorino cheese
- Fresh basil leaves, chopped
- Salt, to taste
- Water, for boiling
Instructions
- Preheat your oven to 350°F (180°C).
- Wash and peel the potatoes, then cut them into chunks.
- Cook the potato chunks in salted boiling water until tender, about 15-20 minutes.
- Drain the potatoes and mash them using a potato masher, collecting the pulp in a large bowl.
- Add the butter to the warm potato pulp and mix until the butter has melted and is fully incorporated.
- Sift the cake flour into the potato mixture and add the instant yeast. Mix until a dough forms.
- Fold in the grated Pecorino cheese and chopped basil leaves, mixing until evenly distributed.
- On a floured surface, roll out the dough and shape it into croissants.
- Place the croissants on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 25 minutes or until the croissants are golden brown and cooked through.
- Remove from the oven and let cool slightly before serving.
Notes
For a stronger basil flavor, add more chopped basil leaves. These croissants are best enjoyed fresh but can be stored in an airtight container for up to 2 days. Reheat in the oven for a few minutes before serving to restore crispness.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 croissant
- Calories: 250
- Sugar: 1
- Sodium: 150
- Fat: 12
- Carbohydrates: 30
- Fiber: 2
- Protein: 5
- Cholesterol: 30
