Tartufata Croissants

Tartufata is a luxurious truffle sauce made from a blend of black truffles, mushrooms, olives, garlic and olive oil. Its rich, earthy aroma and deep umami flavour make it a favourite in gourmet cooking, often used to enhance pastas, risottos, meats or simply toasted bread. The combination of truffles and mushrooms creates a complex taste that pairs well with both creamy and savoury dishes, making it a favourite ingredient in the kitchen.

One particular indulgent way to enjoy tartufata is in these Tartufata Croissants.

These croissants take the classic French pastry shape and elevate it with a deep, savoury essence of truffle. The dough is enriched with tartufata, giving it a good truffle taste and smell.

Whether you fill it with just a piece of butter, or with some ham and cheese, the result is going to be spectacular.

Once baked to golden perfection, you’re left with a beautifully layered croissant with a rich truffle aroma, perfect for gourmet brunches or elegant appetisers.

Bon appetit!

Combine warm water with yeast, sugar and a tablespoon of flour, then leave for 10 minutes to rise.

Add vegetable oil and tartufata, then give it a stir. Add the rest of the flour and a teaspoon and a half of salt and knead into a soft dough.

Cover with a kitchen towel and leave for 30 minutes in a warm place.

On a floured surface roll out the dough into 3 mm thickness and cut into triangles.

On the wider side of the triangles place a bit of butter, then roll into croissants. Instead of butter you can also fill them with ham and cheese. Spread the croissants over a lined baking sheet, leave for another 20 minutes in a warm place to rise, then brush with some milk and bake in a preheated oven at 180°C/356°F for 16-18 minutes.

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Tartufata Croissants

Yield: 8

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Ingredients

• All purpose flour - 300 g
• Granulated sugar - 1/2 teaspoon
• Dry yeast - 7 g
• Tartufata - 150 g
• Water - 130 ml
• Vegetable oil - 50 ml
• Butter - 40 g
• Milk - 25 ml

Instructions

1. Combine warm water with yeast, sugar and a tablespoon of flour, then leave for 10 minutes to rise.
2. Add vegetable oil and tartufata, then give it a stir. Add the rest of the flour and a teaspoon and a half of salt and knead into a soft dough.
3. Cover with a kitchen towel and leave for 30 minutes in a warm place.
4. On a floured surface roll out the dough into 3 mm thickness and cut into triangles.
5. On the wider side of the triangles place a bit of butter, then roll into croissants. Instead of butter you can also fill them with ham and cheese. Spread the croissants over a lined baking sheet, leave for another 20 minutes in a warm place to rise, then brush with some milk and bake in a preheated oven at 180°C for 16-18 minutes.

on id="ccm-printWithImage" onclick="ccmpr(this);">With ImageWithout Image

Tartufata Croissants

Yield: 8

Cook modePrevent screen from turning off

Ingredients

• All purpose flour - 300 g
• Granulated sugar - 1/2 teaspoon
• Dry yeast - 7 g
• Tartufata - 150 g
• Water - 130 ml
• Vegetable oil - 50 ml
• Butter - 40 g
• Milk - 25 ml

Instructions

1. Combine warm water with yeast, sugar and a tablespoon of flour, then leave for 10 minutes to rise.
2. Add vegetable oil and tartufata, then give it a stir. Add the rest of the flour and a teaspoon and a half of salt and knead into a soft dough.
3. Cover with a kitchen towel and leave for 30 minutes in a warm place.
4. On a floured surface roll out the dough into 3 mm thickness and cut into triangles.
5. On the wider side of the triangles place a bit of butter, then roll into croissants. Instead of butter you can also fill them with ham and cheese. Spread the croissants over a lined baking sheet, leave for another 20 minutes in a warm place to rise, then brush with some milk and bake in a preheated oven at 180°C for 16-18 minutes.

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