Tuesday, October 23, 2012

Autumn Recipes: Ham and Cheese Croissants

Hello! I've decided to do a series of recipes to celebrate this season. Most of them are going to be pretty simple, and all of them are use at least a bit of what I learned in pastry school.

This recipe is something the bakery I did my externship at made that was very popular. They made it with homemade croissant dough that was used for all of the croissant products, but that's incredibly time consuming considering that you need to fold in all of the butter by hand. If you prefer to use handmade puff pastry that works too, but I used store bought dough which is actually just fine.
Most people use Pepperidge Farm's puff pastry sheets, but I found this in freezer section with some other specialty foods for much cheaper.

Make sure you set aside the number of sheets you'll be using 15 minutes before assembly. If the sheets are a bit bigger just cut them into squares with sides at least 4" long. 

You'll also need:

Three Ham or Vegetarian Deli Slices per sheet (I used Ham as this was for someone else)
A couple ounces of a nice cheese or cheese blend (I used gruyere, which is expensive but worth it)
Mornay sauce (Store bought or recipe here)
Egg wash (just whisk an egg)
Course Sea Salt (Optional)

The first thing you want to do is preheat your oven to 375 degrees Fahrenheit/190 degrees Celsius and prepare a baking sheet with cooking spray and parchment paper. Then you can start assembly.

Move your first sheet so that it's positioned as a diamond with the point going up and down. Then lightly brush the edges with your egg wash.

Then spread on a layer of Mornay in the center, it can go all over but majority should be on the bottom portion of the diamond.

Then sprinkle some cheese over the Mornay, again being careful not to put too much on the top.
Then layer the ham on top of the cheese. Fold each piece over and alternate directions to make a cross.

Once that's done it's time to fold it over. Carefully put your thumbs on top of the ham and flip the top portion of the diamond with your fingers to ensure everything stays inside and then tuck in anything that may have slipped out. 

Then use your fingers to press around the edges, sealing the egg washed parts together like glue and meshing the two pieces of dough. Then to make it a bit neater press around the edge with a fork.

Repeat this with all your dough sheets and place them on the prepared baking tray at least an inch apart to allow space for the expansion. Then egg wash the outside so they'll have a nice shine when they bake. If you want you can also sprinkle a small amount of sea salt on the croissants. Make sure to poke a few holes in the tops so they don't blow out and put them in the preheated oven for 25-35 minutes. Making sure to rotate the tray halfway through.

When they come out they should be golden brown, let them cool for about 10 minutes before serving to allow the insides to fully cook.

They will look pretty unimpressive on the outside so make sure to cut at least one open to place on the plate if you're serving someone else.

If you have some extra mornay you can also serve it as a dipping sauce, but the croissant is great on it's own.

I hope you guys enjoyed this. The recipes will help me to pay attention to this blog. I have a bit of anxiety surrounding it, because I'm honestly not that interesting. I do cook every single day, though and I'm very into seasonal foods so this will definitely be an on-going thing along with the reviews and things I promised. The next recipe will be a Pumpkin Cheesecake which I'm making to bring to my boyfriend's house for halloween.

If we can get a copy we'll be playing Assassin's Creed III, which I am incredibly excited for despite not being into the rest of the series. 

Anyway, thanks for your patience and for reading as always ♥

No comments:

Post a Comment