Bonjour! With our recipe for today, we travel to Gallic lands so that we can stroll through its gastronomy, although in our way.
Cassava is so versatile that we can convert it into a dough for our traditional dishes that use wheat as a thickener, for example for pizzas, bread, among others.
Time 45 Minutes
1. Cassava dough preparation
Put a casserole with water to boil.
Meanwhile, peel and cut the cassava in half, remove the central root, because it can make the dough bitter, cut it into large pieces, and place them in the pot to cook for 20 minutes, or until soft.
Put it in the processor, add the coconut sugar, and crush until it is chewing gum. You will see that it stays compact and can no longer be crushed, reserve, and let the dough cool in the fridge, for at least a couple of hours.
2. Preparation of cassava croissants
Roll out the dough in a previously greased space, and cut triangles, cabbage the chocolate pieces or the jam and roll them into a heart shape, you can bathe them a little with vegetable oil so that they brown.
Take to the oven at 180ºC until golden. About 20 minutes.