Metropolitan Bakery | Since 1993

Potato and Smoked Paprika Croissant

Croissants make great savory dishes as well as sweet. This one combines smoked paprika, potatoes and goat cheese to create a pastry that is both hearty and light, perfect for a winter brunch. NOTE: The dough is the most challenging part of this recipe, but once mastered it can be used for many other dishes as well. Best to read the entire recipe before beginning.

Overnight Sponge

Directions

  1. In a bowl, stir together the ¾ teaspoon dry yeast with ½ cup warm water and 1 teaspoon of malt syrup or honey. Set aside until it becomes bubbly, approximately five minutes. 
  2. Stir in ¼ cup all-purpose flour. Cover and leave at room temperature for 8 to 12 hours. ​​

The Dough

Ingredients

  • 3 cups all-purpose flour
  • 1 cup bread flour
  • 1 tablespoon smoked paprika
  • 2 tablespoons granulated sugar
  • 2 teaspoons kosher salt
  • 2 tablespoons unsalted European-style butter, chilled
  • 2/3 cup water
  • 2/3 cup milk
  • 2 teaspoons active dry yeast
  • 2/3 cup overnight sponge (see above)

Directions

  1. In the bowl of a heavy duty mixer, combine the all-purpose flour, bread flour, smoked paprika, sugar and salt.
  2. Cut 2 tablespoons of room-temperature butter into small cubes. With a dough hook attachment at low speed, mix the cubed butter into the flour mixture until it is sandy.
  3. In a small bowl, stir together the water, milk and yeast.  Add the milk mixture to the flour and mix on medium speed for 3 minutes. 
  4. Shape this base dough into a small rectangle, wrap in plastic and refrigerate for 4 hours.


Smoked Paprika Butter

Ingredients

  • 3 sticks unsalted European-style butter
  • 2 tablespoons smoked paprika
  • 2 tablespoons roasted garlic puree
  • ¾ teaspoon kosher salt

Directions

  1. In the bowl of an electric mixer with the paddle attachment, combine the butter, smoked paprika, roasted garlic and salt.  Mix until well combined.  Scrape the butter onto a sheet of plastic wrap and shape it into an 8 inch square.  Wrap the butter in the plastic and refrigerate until firm, about 1 hour.
  2. Bring the dough from the refrigerator and remove the plastic. On a lightly floured surface, roll the dough into a 10 inch by 16 inch rectangle.  Bring the paprika butter from the refrigerator, remove plastic and place the butter in the center of the dough.  Fold each dough edge over the butter to meet in the center. Gently pound the dough with a rolling pin to anchor the butter.  Roll the dough to a 10 inch by 15 inch rectangle.  With the long side facing you, fold the left edge of the dough over to the center of the rectangle, then fold the right edge over to meet the left edge. This is a fold. Refrigerate the dough for one hour.  Repeat the fold twice more, chilling it for one hour after each fold.  
  3. In the bowl of an electric mixer with the paddle attachment, combine the goat cheese and cream cheese on low speed.  Mix in the flour then add heavy cream, egg and salt.  Mix until smooth.  Cover and chill until needed.


Potatoes

Ingredients

  • 6 to 8 Yukon gold potatoes
  • ¼ cup extra virgin olive oil
  • ½ teaspoon kosher salt
  • 1/8 teaspoon ground black pepper

Directions

  1. Spray a baking tray with non-stick spray. Slice the potatoes crosswise into ¼ inch thick coins and arrange on the baking tray.
  2. Lightly brush the slices with olive oil and sprinkle with salt and pepper.
  3. Place the potatoes in a preheated oven and bake for 12 minutes. They will finish cooking on the croissant.

Assembly

Ingredients

  • 1 ½ cups Goat Cream Cheese
  • 60 Baked potato slices
  • ¼ cup unsalted butter, melted and slightly cooled
  • ¾  cup cheddar cheese, grated 
  • 1 egg, beaten
  • 2 tablespoons chives, chopped

Directions

  1. Preheat oven to 350 degrees F.  Line 2 baking trays with parchment and spray lightly with a non-stick spray.
  2. On a lightly floured surface, roll the dough to a 16 inch by 20 inch rectangle with the long side facing you.  Brush the dough with melted butter and sprinkle the right half of the dough with grated cheddar cheese.   Fold the left half of the dough over the cheese topped half to close the dough like a book.  Gently press the dough with a rolling pin to seal.
  3. Gently roll the dough to a 12 inch by 20 inch rectangle. Cut the dough crosswise into twelve 3/4 - inch thick strips.  Working one strip at a time, pinch the ends between your thumbs and forefingers.  Twist the ends in opposite directions to form a rope.  Firmly holding one end of the rope, coil the opposite end around it to make a swirl. Pinch the end just underneath the round to close and place on a prepared tray.   Shape the remaining strips and place a total of six on each tray spaced evenly apart.   Brush each lightly with the beaten egg and cover the trays loosely with plastic.  Place the trays in a warm spot to rise until almost doubled, about one hour.  
  4. Scoop two tablespoons of goat cheese cream into the center of each pastry.  Arrange 5 slices of potato overlapping on top of the cheese.  Brush the potatoes with melted butter.  Place the trays in a preheated oven and bake for 35 to 40 minutes until golden brown, rotating the two trays halfway through baking by switching them from top to bottom and turning them front to back.  Remove the trays from the oven and place on cooling racks.  Brush each pastry with melted butter and sprinkle each with parsley.  Serve warm or at room temperature.

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