- Round puff pastry
- Double cream
- Melting cheese
- Salt and pepper
Finely chop the onion and fry in a little oil. Add the mushroom and sausage, salt and pepper (as needed). Then add the double cream and simmer. In the meantime, turn on the wood-fired oven. Take the round puff pastry and cut it into segments. On the edge of each segment, put a bit of the mixture and a cube of cheese. Brush the sides with beaten egg. Roll up each segment starting from the base to the tip. Brush with egg and place them on a baking tray.
Bake in the oven at 250°C for about 30/40 minutes with the counter open. Turn the tray from time to time and check that the bottom does not stick. Close the counter towards the end to brown them better. And here are our savory croissants with mushroom and sausage!