Junior chef
Utensils
Apron
baking paper
Baking tray
Bowl
Brush
Fork
Oven mitts
Paring knife
Peeler
Tablespoon
Teaspoon
Cutting board
Kitchen scales
pastry wheel
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
To prepare
Peel the lower third of the asparagus, cut in half lengthwise, set aside. Peel and finely chop the onion.
Pastry
Unroll the pastry, cut into eighths using a knife or pastry wheel.
Filling
Place the crème fraîche and mustard in a bowl along with the onion, mix, season.
Croissants
Spread the filling over the pieces of pastry. Place the asparagus on top, season with salt, shape into croissants, place on a baking tray lined with baking paper.
Brush the croissants with beaten egg. Sprinkle with poppy seeds.
To bake
Approx. 30 mins. in the lower half of an oven preheated to 200 °C. Remove from the oven, allow to cool slightly on a rack, serve warm.
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