Learn How To Make Ham And Cheese Croissants

Learn with us to make homemade ham and cheese croissants. The French crescent is an international breakfast. A soft bread whose secret is butter and the kneading technique.

Read on and you will see that making this bread from scratch just requires patience. We detail the recipe step by step so you can make it at home.

Ham and cheese croissants

In general, we have available in supermarkets or bakeries the sale of ready-to-fill and eat croissants. In the same way, we know that puff pastry is sold in refrigerated supermarkets.

But it’s not funny. The idea is to make our own ham and cheese croissants and learn how to make puff pastry. We have drawn on many recipes from French pastries.

This recipe can be eaten at any time of the day. Also, these freshly made croissants, still warm, are a delight for anyone. However, we recommend that you enjoy them for breakfast or a snack.

Ingredients:

• 4 cups self-rising pastry flour (½ kg)
• 1 tablespoon of yeast paste or granulated (20 g)
• ¼ cup of warm water (65 ml)
• 2 teaspoons of sugar (30 g)
• 1 teaspoon of salt (8 g)
• 2 eggs
• ½ cup of milk (125 ml)
• 1 portion of frozen butter (200 g)
• Eight slices of York ham
• Eight slices of gouda cheese or 150 grams of cream cheese

Utensils:

• A large container
• Film paper
• An electric mixer with rods and dough hooks
• Roller
• Flat surface on which to work the puff pastry
• A paintbrush or kitchen brush
• A baking sheet
• Kitchen towels

preparation:

There are recipes that skip the yeast step. However, it is important that you do not ignore it because it ensures that the dough grows.

Preparation of the dough

• To start, in a small container place the yeast together with the warm water and the two tablespoons of sugar. Then, stir those ingredients and let it rest covered with a kitchen towel in a dark place for 15 minutes or until the yeast is dissolved.
• After this time, mix the yeast water, salt and milk. Next, add this preparation in the blender glass.
• Now add the couple of beaten eggs and gradually add the ½ kilo of sifted flour. Then beat until a paste forms.
• Replace the mixer rods with the dough hooks. To finish,  continue the mechanical process until the dough comes off the walls of the mixer.

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Puff pastry making

• At this point, remove the dough from the mixer and place it in the large, previously floured container. Next, cover with a kitchen towel and reserve in a dark place for 60 minutes, until the dough has doubled in size.

• Now take the 200 grams of butter and place it between two plastic wrap on the work table. Roll out with a roller to form a plate 20 centimeters long by 15 centimeters wide and only two centimeters thick.
• We recommend that you carry out this process with the butter a little warm, and then you take it to the fridge so that it hardens again.
• Time to work the dough. Flour the work surface and place the dough, stretch with the rolling pin and place the butter plate on the dough. Fold the corners of the dough towards the center and then roll out with the rolling pin.

• Again fold the corners towards the center. Repeat the steps of folding the dough and rolling out with the rolling pin three times.

• After this process, wrap the dough in plastic wrap and put it in the fridge for 30 minutes.
• Finally, take the puff pastry out of the fridge and repeat the procedure of folding and stretching the dough twice. Return to the refrigerator for at least 30 minutes.

Stuffing and baking

• Once the puff pastry is ready, it is spread on the floured table, until it is in the shape of a square.
• Next, with a pasta cutter or knife, this square is cut into four equal squares and these in turn into triangles.
• On each triangle-shaped dough, place a strip of ham and a strip of gouda cheese, taking care not to cover the edges of the croissant. Next, start rolling the croissants on themselves from the widest side of the triangle to the narrowest.
• Keep the ends of the croissant down.
• Now place the croissants on a greased tray and let it rest until doubled in size. Before taking to the oven preheated to 180º C, varnish the croissants with egg yolk.

• Bake for 25 minutes.
• These delicious ham and cheese croissants are ready.