Spinach and Egg Croissant Recipe

Jul 3rd, 2016 | By | Category: baking and desserts, blog, cook something
Coddled Egg with Spinach and Goat Cheese in a Croissant

Coddled Egg with Spinach and Goat Cheese in a Croissant

This is an item on the Odd Duck lunch menu. I can tell you it is sublime, and quite filling. The recipe below is a restaurant recipe, using restaurant measurements and instructions.  They weigh all their ingredients when baking at Odd Duck, which is the most accurate way to approach baking. If  you do not have a scale (if you bake you really ought to have one),  you can find conversion calculators online.

This recipe is how chefs Mark Buley and Sam Hellman-Mass make this luscious luncheon offering. Odd duck has a very particular way of making their croissant dough using pre-ferments, which includes using a sourdough starter (named Carlita) that Mark’s been using for quite a few years. You may not have such a starter, or the desire to spend days on this dish. So our advice to you is to find a croissant dough recipe online that is simpler — they do exist — and one that does not depend on pre-ferments. Or, you can buy ready made croissant dough from the grocery store, or check with your local bakery to see if they might sell some to you. And then just make the coddled egg and cheese mixture and bake.

Or, if you’re in Austin, Texas, stop by Odd Duck for lunch and let them do all the work, and you simply enjoy this terrific dish.

Spinach and Egg Croissant

Dough yields: 12 croissants
Filling yields: 6
Chefs Mark Buley & Sam Hellman-Mass
Restaurant: Odd Duck, Austin, TX

Here is a grams to ounces converter to use to convert ingredient amounts.

200g water
200g flour
200g yeast

15g carlita (this is Mark’s sourdough starter)
150g water
150g flour

Final Dough
450g Milk
400g Levain
300g poolish
1000g bread flour
28g salt
100g sugar
10g yeast

Lamination (this involves rolling and folding the dough)
620g butter
Two days before mix preferments (poolish and levain) and allow to stand at room temp.

One day before, bake at 250F for 1-2 minutes. Then sheet (roll) dough in a 12” square. Paddle cold butter into a uniform mass (using a stand mixer). Then shape butter into a 6.5” square and encase in dough by folding dough corners to the center of the butter and seal. Rest 20 minutes (in the freezer). Sheet into rectangle (15.5” x 23.5”).

Croissant dough -- letter fold.

Croissant dough — letter fold.

Do one-three fold (letter fold), turn dough 90 degrees and do one-book fold (bring each end to the center and then fold on itself, creating four layers). Rest 40 minutes. Turn dough 90 degrees and sheet. Do one-three fold. Return to fridge overnight.

Croissant dough -- book fold.

Croissant dough — book fold.

Coddled Egg
Place fresh, large eggs into a pot of boiling water (water should come up halfway) and cover. Cook them for five minutes and 15 seconds (up to five minutes and 30 seconds) and remove from heat and plunge eggs into ice water to arrest the cooking. Gently peel the eggs doing your best not to break through the white. Set aside.

Spinach Filling
2lbs spinach
2 shallots, sliced
4 cloves garlic, sliced
¼ cup Olive Oil
1T chili flakes
¼ cup white wine
2oz Pure Luck Chevre
2oz Pure Luck Feta
2oz Granbury Gold Gouda

Warm olive oil over medium heat in a large sauté pan. Sauté shallots and garlic until softened and lightly golden. Add chili flakes and white wine. Cook until nearly all the wine has evaporated. Add spinach and cook until fully wilted. Transfer mixture to a sheet tray and place in fridge until cooled. Wring out spinach mixture in towel to remove excess moisture. Chop spinach coarsely and combine with cheeses.

Egg, cheese and spinach on croissant.

Egg, cheese and spinach on croissant.

Day of bake, preheat oven to 450 degrees. Sheet dough to a full 18” x 30” sheet. Cut dough into 6” squares, place one coddled egg and ¼ cup wilted spinach filling in the center of dough square. Egg wash outside of edges of dough square and fold two opposing corners to center. Proof dough to full development (about 90 minutes). Spray egg wash on outside of dough. Place croissants in oven and bake to deep brown color.

Putting egg wash on assembled croissant.

Putting egg wash on assembled croissant.

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