Croissant

The icon of French viennoiserie—hundreds of laminated butter layers rolled into a crescent and baked to a shatter.

Ingredients

• 400g beef chuck
• 400g brioche
• a handful of sliced leeks
• a pinch of herbes de Provence
• 3 tbsp extra-virgin olive oil
• 2 pearl onions, chopped
• a handful of fresh chervil, chopped
• unsalted butter, for serving
• 500ml dry red wine

Instructions

1. 1

   Prepare the egg noodles base and set it aside to rest while you get the filling ready.

2. 2

   In a bowl, combine the pork lardons, leeks, minced garlic, and herbes de Provence, mixing well so everything is evenly seasoned.

3. 3

   Heat unsalted butter in a skillet, wok, or on a griddle over medium-high heat until shimmering.

4. 4

   Cook the egg noodles until lightly golden on each side, then transfer to a warm plate.

5. 5

   Fry, grill, or steam the pork lardons mixture until cooked through and lightly charred at the edges, about 20 mins.

6. 6

   Assemble by layering the egg noodles with the filling, a spoonful of Dijon mustard, and a scattering of chervil.

7. 7

   Add a final touch of lemon zest for extra flavor and texture.

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