One pastry that has always impressed me is the croissant. A few times, I’ve read baking books and planned to try making it, but I never quite found the courage because it looks challenging and very time consuming.
Recently, I found myself with a little extra time on my hands, so I thought why not give it a try? Maybe I could actually make it work.
As usual, I didn’t go for the traditional version. I decided to tweak it and create something different, something I hadn’t tasted before. That gave me even more motivation to take on the challenge.
So, I made a savoury spiced croissant and, of course, added mushrooms. The result was delicious enough to share here for #FungiFriday by @ewkaw.
I used my favourite dried velvet shank mushrooms that I had foraged and preserved.
It’s so handy to have a little stash of dried mushrooms. I only needed a small amount to give my croissant a delicious mushroom flavour.
Before starting the recipe, I prepared my dried velvet shank mushrooms to make a fine mushroom powder.
I heated the dried mushrooms for about 4 minutes in the oven or air fryer, until they were crisp.
I then ground the mushrooms into a powder
and sieved it to remove any larger pieces. This gave me fine mushroom powder ready to use in my recipe.
🌶️ Spicy Mushroom Croissants 🍄
Croissant Dough
Ingredients
500 g strong white bread flour
10 g salt
25 g sugar
10 g instant yeast
150 ml cold water
130 ml cold milk
40 g unsalted butter, room temperature
🥣 Method
Add salt to the flour. Then add water, milk, yeast, sugar and butter.
Mix the dough until combined.
Knead for 10 to 15 minutes until the dough is smooth and elastic.
Shape into a ball, cover, and chill for 30 minutes to relax the gluten.
🌶️ Spicy Mushroom Butter Block
Ingredients
250 g unsalted butter
2 tsp mushroom powder
1 tsp smoked paprika
½ to 1 tsp chilli flakes (depending on heat)
½ tsp garlic powder (optional)
½ tsp black pepper
10 g plain flour (optional, helps stabilise the butter)
🧈 Method
Place the butter between two sheets of baking paper. Add the mushroom powder, spices, and flour evenly over the butter. Fold and press the butter gently until the seasoning is evenly mixed. Do not whip air into the butter.
Shape the butter into an 8 × 8 inch square between sheets of baking paper. Chill for 20 to 30 minutes until firm but still flexible before laminating.
📐 Lock the Butter Into the Dough
Remove the dough from the fridge.
Roll the dough into a 12 × 12 inch square.
Cold Dough and Butter
Place the butter block in the centre Fold the dough over the butter.
(in here, I should have placed the butter diagonally and fold the corner so it fits nicely.)
Seal all edges well. Do not chill at this stage unless the butter is becoming soft. Start rolling immediately.
🔄 Laminate the Dough (Three Folds)
🥐 First Fold
Roll the dough in one direction into a 10 × 20 inch rectangle.
Fold into thirds like a business letter.
Wrap and refrigerate for 30 minutes.
🥐 Second Fold
Turn the dough so the short side faces you and roll again into a 10 × 20 inch rectangle.
Fold into thirds.
Refrigerate for 30 minutes.
🥐 Third Fold
Roll again into a 10 × 20 inch rectangle.
Fold into thirds one final time. Refrigerate for at least 1 hour (or up to 24 hours)
✂️ Divide the Dough
Remove the chilled laminated dough from the fridge. On a lightly floured surface, roll the dough into a 6 × 12-inch rectangle.
Cut the dough into two equal pieces (each about 6 × 6 inches). Place one piece back in the fridge while you work on the other.
🔺 Roll and Cut the Croissants
Roll one piece into a long rectangle about 10 × 19 inches.
Trim the edges to create a neat 9 × 18 inch rectangle.
Mark the dough every 4 inches along the length. Cut into four rectangles.
Cut each rectangle diagonally to make 8 triangles in total from both pieces.
🥐 Shape the croissants.
Make a small cut in the wide end.
Take one triangle and gently stretch it lengthways.
Roll from the wide end toward the tip.
⏰ Proof
Place shaped croissants on a tray.
Proof at room temperature for 1 to 2 hours, until puffy and slightly wobbly.
Refrigerate for 30 minutes before baking to firm the butter layers.
🔥 Bake:
Brush with milk or egg wash.
Bake at 200°C / 400°F for 10 minutes Reduce to 190°C / 375°F for 15 minutes Bake until deep golden brown. Cool for at least 10 minutes before eating.
Grate cheese on top and sprinkle some herbs.
This turned out well: deep golden brown, especially on the ridges.
Crisp outside and slightly crunchy when you first bite into it.
This is really flaky with clear, distinct layers rather than a smooth bread-like surface.
Fluffy and soft inside.
This is very light and airy. I am pleased to have tweaked this into a savoury croissant. It is delicious and buttery, and the mushroom flavour definitely made it even nicer. It added depth to the flavour, with warming spices, but it was not overpowering. Not bad for my first try, and next time will be much easier.
Have a lovely day!
Mariah
