Savory Croissants with Celeriac Cappuccino and Coffee

Servings: 4
Prep time: 45
Cooking time: 45
  1. 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.
  2. 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.
  3. Bake them at 180°C for 15-20 minutes, until they’re golden.
  4. Steam the cauliflower florets.
  5. 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.
  6. 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.
  7. 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.