Croissant With Herbs And Peppers Dip

Photo: sunflowers8

Ingredients

What you need (for 20 croissants)

500 grams of flour 00

250 milliliters milk

100 grams butter

20 grams of yeast

2 cloves of garlic

1 shallot

chopped parsley

chopped chives

dried and chopped marjoram

salt

extra virgin olive oil (or 2 egg whites)

What you need for peppers dip

200 grams of grilled peppers

220 grams cherry tomatoes

1 red chili pepper

extra virgin olive oil

basil

sugar

salt

Preparation

How to make croissants

Heat the milk and once it is warm, pour two tablespoons in a bowl and dissolve yeast.

Peel the garlic and shallots and chop finely, add the parsley, garlic and chives in a food processor.

Add the flour, softened butter, cut into pieces, a pinch of salt and marjoram.

United then the yeast dissolved in milk and operate the instrument until the dough is firm and elastic.

Cover with a cloth and let rise for about an hour away by air currents.

After this time, work the dough briefly on floured work surface and roll it out in a layer of about 5 mm thick.

Ricavatene 20 triangles, roll up for themselves and crush them slightly, in order to get the croissants.

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.

Llet them cool on a wire rack and serve warm with dip with peppers.

How to proceed for peppers dip

Cut into pieces and chop the peppers grilled in a glass mixer with cherry tomatoes and some basil leaves.

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.