Easiest Way to Make Gordon Ramsay Asparagus Ginger Croissant
by Lelia Hall
Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, asparagus ginger croissant. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Asparagus Ginger Croissant is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It is easy, it is quick, it tastes yummy. Asparagus Ginger Croissant is something that I’ve loved my whole life. They’re nice and they look fantastic.
To begin with this particular recipe, we must first prepare a few components. You can have asparagus ginger croissant using 23 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Asparagus Ginger Croissant:
Prepare 2 Asparagus Bunchs
Make ready 5 chilly Green
Get 2 Tablespoons Olive oil
Get 1 Teaspoon Cumin seeds
Make ready 1 Tablespoon Ginger paste
Get 2 Tablespoons Lemon juice
Get 1/2 Teaspoon Garam Masala
Prepare 2 Teaspoons Salt
Prepare 1 Teaspoon Black pepper , Grounded
Make ready 1 Tablespoon Almonds , chopped
Take 1 Tablespoon Cottage cheese , chopped
Take 3 Tablespoons Coriander leaves , chopped
Take 1 Tablespoon Garlic , chopped
Take 250 Grams All purpose flour
Prepare 5 Grams Gluten
Prepare 150 Grams Water
Get 7.5 Grams Yeast
Prepare 5 Grams Salt
Get 10 Grams Sugar
Make ready 2.5 Grams Milk powder
Make ready 10 Grams Butter Clarified
Prepare 85 Grams Margarine
Get 1 Egg
Steps to make Asparagus Ginger Croissant:
For the Asparagus Ginger Filling: Chop the Asparagus to quarter the size. Pour oil into a frying pan and add cumin, green chillies and garlic and fry them. Then add the asparagus and fry over medium high flame.
Add garam masala, salt and ginger paste and fry till the asparagus becomes tender and crunchy.
Then add the cottage cheese, almonds, black pepper and lemon juice. Saute for around 2 minutes and sprinkle chopped coriander leaves and keep aside to use as filling.
For the Croissants: Sieve the flour and milk powder and keep aside.
Prepare sugar+ yeast solution with half the measured amount of water and salt solution with salt and the remaining amount of water; add the two solutions to the flour mixture respectively and mix until a soft dough is formed.
Next, add the clarified butter and mix until well combined. Keep aside for an hour
Gently deflate the dough and let it rest for half an hour.
Sheet the dough and laminate it with margarine and fold it like an envelope. Turn the dough over and sheet into rectangle. Fold it and refrigerate it for around 20 minutes
Take it out and sheet it again as before. Refrigerate for another 10 minutes.
Sheet the dough and cut it into triangles. Put in the asparagus ginger filling and fold it into a croissant shape
Bake the croissants for around 15 minutes at 170 degree celsius
Once ready, give them an egg wash and serve!
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