Croissant chickpeas, chestnuts and parmesan | Corman International
A recipe for Baker-Pastry Chef | Recipe calculated for 25 pieces | 1 completion stage
Ingredients
- 130 g Chestnut flour
- 96 g
- 356 g
- 570 g
- 4 g
- 180 g
- 28 g Brewer's yeast
- 6 g
- 80 g
- 200 g milk
- 100 g cream cheese
- 130 g grated Parmesan cheese
- 8 g black pepper
- 16 g salt
- 500 g Express Butter 82% fat – Sheet
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