Croissant

pada tanggal

Hello, back again with me, Ferin. Today I made Avocado Croissant with Poached Egg and Hollandaise Sauce. At first, I was confused about how to pair this croissant with the filling. If the croissant is normally paired with a sweet filling, I want to make it different, so I make a salty filling croissant.  After doing some research, I finally decided to pair the croissants with avocado, eggs, and hollandaise sauce. Here is the recipe:

Ingredients:

  1. Croissant
  2. Avocado
  3. 1 egg or more
  4. 3 Egg Yolks
  5. 1 tbsp. lemon juice 
  6. 1/4 teaspoon salt
  7. Cayenne Pepper – just a pinch
  8. 1/2 tbsp butter (for toast)
  9. 1/2 cup of melted butter

Procedures:

How to make poached Egg (source: simplyrecipes.com):

  1. Fill a saucepan with water. Heat the water on high until it reaches a boil and then lower the heat until the water is at a bare simmer.
  2. Crack an egg into a small bowl and gently slip it into the water. Place the bowl close to the surface of the hot water and gently slip the egg into the water.
  3. Turn off the heat and cover the pan. Set a timer for 4 minutes  At this point the egg whites should be completely cooked, while the egg yolks are still runny.
  4. Gently lift the poached eggs out of the pan with a slotted spoon and place on a plate to serve.

How to make Hollandaise Sauce (source: bbcgoodfood.com):

  1. Melt the butter in a saucepan and skim any white solids from the surface. Keep the butter warm.
  2. Put the egg yolks, a pinch of salt, and a splash of ice-cold water in a metal or glass bowl that will fit over a small pan. Whisk for a few minutes, then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick, about 3-5 mins.
  3. Remove from the heat and slowly whisk in the melted butter bit by bit until it’s all incorporated and you have a creamy hollandaise. (If it gets too thick, add a splash of water.) Season with a squeeze of lemon juice and a little cayenne pepper. Keep warm until needed. 

The Avocado Croissant:

  1. Cut croissant in half.
  2. Heat the pan, add the butter. Toast the croissant. Set aside.
  3. Thinly sliced the avocado.
  4. Assembly the croissant: top the bottom croissant halves with avocado, poached egg, and, spoon over some hollandaise. Sprinkle with the cayenne pepper. Serve with the other croissant halves on the side.

Thank you and have a nice day!

Sincerely, 
Ferin 

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