Croissant with beef cheeks

Clean the cheeks from films. Boil in a pot with 5 liters of water over high heat until the water boils, skim off the foam, add bay leaf, allspice, 10 g of salt and 20 g of olive oil, reduce heat and simmer for 6 hours. Strain the broth and cool the cheeks.

Make pepper sauce. For this, roast black crushed pepper and green pickled pepper in a dry pan for a minute, add butter, fry until the butter turns brown, add broth from cheeks (345 ml), reduce by half, add oyster sauce and 70 ml of cream. Cook on low heat for 30 minutes.

Prepare carrot puree. Cut the carrots into large pieces and place them on a baking tray. Drizzle with olive oil, season with salt and pepper, and bake for 40 minutes at 180 degrees. Add garlic 10 minutes before the end.

Transfer the prepared carrots and garlic (peeled white part) to a saucepan, add 120 ml of cream, cook on low heat for 10 minutes, blend until smooth, and season with salt and pepper to taste.

Prepare a sauce from green onions. Drizzle green onions with olive oil and grill until slightly charred. Chop finely, add lime juice, 30 ml of olive oil, salt and pepper to taste, and mix.

Assemble the dish. Cut each croissant in half, remove the soft part from the middle (or press it down to create space). Warm the croissant in the oven. Heat the cheeks in pepper sauce and mash with a fork to create a stew-like texture (i.e., fibers in the sauce). Spread warm carrot puree (30 g) inside each half of the croissant, place the cheeks inside (about 100–150 g), drizzle with green onion sauce and serve.