Croissant Poulet Recipe
pulled roast chicken salad with golden raisins, shallot & Celery & fines herbs served on house croissant, choice of fries or slaw
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Ingredients
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Pulled Roast Chicken Salad
House Croissants
Sides
Method
Pulled Roast Chicken Salad
- 1
Combine Chicken Salad Ingredients
In a large bowl, combine the shredded roast chicken, chopped shallots, chopped celery, and golden raisins. Mix well.
- 2
Prepare Dressing
In a separate small bowl, mix together mayonnaise, lemon juice, salt, and black pepper until smooth.
- 3
House Croissants
- 4
Activate Yeast
In a small bowl, dissolve the active dry yeast and sugar in warm milk. Let it sit for about 5 minutes until frothy.
- 5
Prepare Flour Mixture
In a large mixing bowl, combine flour and salt. Add the cold, cubed butter and mix until the mixture resembles coarse crumbs.
- 6
Form Dough
Add the yeast mixture to the flour mixture and mix until a dough forms. Knead gently for about 5 minutes until smooth. Shape into a ball, cover with plastic wrap, and refrigerate for at least 1 hour.
- 7
Laminate Dough
On a floured surface, roll out the dough into a rectangle. Fold it into thirds, turn it 90 degrees, and roll it out again. Repeat this process two more times to create layers.
- 8
Shape Croissants
Roll the dough into a large rectangle and cut it into triangles. Roll each triangle from the base to the tip to shape the croissants. Place on a lined baking sheet.
- 9
Proof Croissants
Brush the croissants with beaten egg and let them rise for about 30 minutes until puffy.
- 10
Bake Croissants
Preheat the oven to 400°F (200°C). Bake the croissants for 15-20 minutes until golden brown. Let cool slightly before filling.
Serving
- 11
Assemble and Serve
Slice the croissants in half and fill each with a generous amount of the pulled roast chicken salad. Serve with a side of fries or coleslaw.
