Croissant salty, fillled with savory sauce with white truffles and truffle mortadella


  • 300 grams of flour 00
  • 6 tablespoons extra virgin olive oil
  • 1 teaspoon sugar
  • 1 packet of yeast salt
  • 150 ml of water
  • salt and extra virgin olive oil to taste
  • sauce with white truffle T & C
  • mortadella with summer truffle T & C



  1. First you have the flour on a pastry, adding the center oil, teaspoon of sugar and yeast. Begin to gently work the dough and add floor even water plan.
  2. Work the dough until you get a soft dough, smooth and not stick to your fingers.
  3. Now take a pastry, cospargila of flour and start to roll out the dough until it reaches a thickness of 3mm. Cut the dough into rectangles, then the rectangles into triangles, cutting diagonally.
  4. Now take the triangles and starts to roll them up to get the classic form of croissants.
  5. Arrange them on a baking tray lined with parchment paper and bake in oven at 180 ° for 10 minutes, or until not assume a slight golden color.
  6. When they are ready, remove them from the oven, allow to cool and proceed to stuff! Cut them in half, sprinkle a generous helping of white truffle sauce (it is never enough!) And an equally generous amount of mortadella with summer truffle.