Servings:
4
Prep time:
45
Cooking time:
45
INGREDIENTS
- For the croissants:
- - 200g type 0 flour
- - 50g whole rice flour
- - 10g brown sugar
- - 5g fresh brewer’s yeast
- - 1 teaspoon coffee powder
- - 50g rice milk
- - 30g extra virgin olive oil
- - Salt
- For the cappuccinos:
- - 600g celeriac
- - 600g cauliflower
- - 1 onion
- - 50g soy cream
- - 1 cup of espresso
- - Extra virgin olive oil
- - Salt
- - White pepper
- - Coffee powder
INSTRUCTIONS
- Sift the wheat and the rice flour with the ground coffee through a colander and place them in a bowl. Separately, melt the yeast and the sugar with 90ml water, then add the rice drink and the flours. Add a pinch of salt and the oil and knead until you obtain a soft, not sticky, dough. Let it sit for at least 2 hours covered with a cloth, until it doubles in volume.
- Level the dough and create a 7-8mm thick circle. Create 8 slices and roll each one to create the croissants. Place them on a baking tray covered with parchment paper and raise for 45 minutes, until they’re nice and thick.
- Bake them at 180°C for 15-20 minutes, until they’re golden.
- Steam the cauliflower florets.
- Sauté the minced onion with 2 tablespoons oil, then add the chopped celeriac, some salt and cook for about 25 minutes, until it is roasted.
- Blend the celeriac with 3 tablespoons oil, 3 tablespoons espresso and as much water needed to obtain a smooth cream, then add salt to taste. Blend the cauliflower with soy cream, some salt and pepper. Store the creams in a warm place.
- Plate the meal pouring the celeriac cream in a mug, then add the cauliflower cream on top and complete with a sprinkle of coffee powder. Serve with the croissants.
