TATIN-STYLE CROISSANT
Cost
Difficulty
Ingredients
For 10
10 croissants
400 g cherry tomatoes
30 g sugar
A drizzle of olive oil
A pinch of herbs (thyme/herbes de Provence)
A pinch of salt and pepper
Associated Product
Recipe
Discover this recipe for Tatin-style croissants. Ideal for a gourmet break, it's an original way to revisit the croissant in a savoury version.
Preparation : 10 minutes
Leave the croissants to defrost for 20 mins.
Meanwhile, grease the rings.
Cut each croissant into rounds and place them in the rings, pressing down lightly without compacting.
Leave to rise for 2½ hours at 24°C.
Place the cherry tomato halves in the rings, cut side down.
Sprinkle each tomato with a pinch of sugar (2–3 g per piece) for a light caramelisation.
Season with salt, pepper and herbs to taste.
Then add a few drops of olive oil to add richness and shine.
Meanwhile, grease the rings.
Cut each croissant into rounds and place them in the rings, pressing down lightly without compacting.
Leave to rise for 2½ hours at 24°C.
Place the cherry tomato halves in the rings, cut side down.
Sprinkle each tomato with a pinch of sugar (2–3 g per piece) for a light caramelisation.
Season with salt, pepper and herbs to taste.
Then add a few drops of olive oil to add richness and shine.
Dressing : 5 minutes
Cover the tatins with baking paper and place a baking tray on top to press down.
Bake for 17–19 minutes at 170°C.
Remove the baking tray and brown for 2–3 minutes if necessary. Leave to cool, then carefully remove the rings.
Bake for 17–19 minutes at 170°C.
Remove the baking tray and brown for 2–3 minutes if necessary. Leave to cool, then carefully remove the rings.
Chef's tip
For a slightly more elaborate recipe, you can add tapenade or pesto. For a more attractive and appetising presentation, vary the colours of your tomatoes. Add 2 to 3 g of ground almonds to absorb moisture and prevent the croissant from becoming too soft.