Croissants are the best friend of the homemade brunch! Today I fill them with a very light cream of freshly ground parmesan and slices of ripe avocado.
For the croissants I used Chrysi Zymi which is baked directly from the freezer in minutes
Ingredients
For Parmesan Cream:-
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- 1 onion, cubed ,
- 300 gr. mushrooms ,
- 1/2 garlic clove, crushed ,
- 1 tablespoon thyme ,
- 1/2 teaspoon chilli flakes ,
- zest from 1 lemon ,
- 250 gr. cream cheese ,
- 200 gr. parmesan cheese, freshly crushed
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- 1 avocado cut into slices ,
- 10 butter croissants (Click here)
Instructions
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- In a pan, saute the onion until it is brown. ,
- Add the garlic and the mushrooms and let them scoop out all their liquids. ,
- Once they are sauteed, lower the kitchen eye and add cream cheese and parmesan cheese. ,
- Add the spices, herbs and zest and stir well. ,
- Let it cook for 15 minutes. ,
- Fill the butter croissants with parmesan cream and 2-3 slices of avocados and serve.
