Filled Rolls and Croissants

Bread rolls:

Cut a lid (approx. one third) off the bread rolls into small pieces, hollow out the rolls. Use the inside (bread crumb) (see tip).

Cheese filling: Stir cheese, shallots and mustard, season.

Fill buns, put lid on, place on baking sheet lined with parchment paper.

Salmon filling: Mix cream, salmon, cream cheese and chives, season. Fill the rolls, put the lid on, place on a baking tray lined with parchment paper.

Baking: Bake the rolls one after the other for approx. 7 minutes in the middle of the oven heated to 220 °C. Remove and serve. Remove, bring to table.

Croissants:

Cut croissant halves diagonally. Mix mustard, mascarpone, ham and parsley, season. Coat the croissant halves, place on top of each other, press together lightly, place on a baking tray lined with parchment paper.

Bake for about five minutes in the middle of the oven heated to 220 °C. Remove and serve. Take out, bring to the table.

Tip: spread the inside of the rolls evenly on a baking tray, dry in the switched-off oven, use as breadcrumbs. Shelf life: well sealed in a tin for about 1 month.

Can be prepared: prepare the rolls and croissants 1 day in advance. Put in a cool place with the lid closed until ready to bake.

Our tip: Always use fresh chives if possible!

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