Smoked Ham & Gruyère Croissants

Name: Smoked Ham & Gruyère Croissants
Prep time: 720 min
Cook time: 20 min
Total time: 740 min
Cuisine: French
Ingredients: ¼ cup Water (1/4 cup (60 ml) warm water); ½ cup Whole Milk (1/2 cup (125 ml) milk at room temperature); 1 piece Egg (1 large egg at room temperature); 2 ¼ cup All-Purpose Flour (2 1/4 cups (286 g) all-purpose flour); 7 g Instant Yeast (1 package (2.25 tsp. | 7 g) instant yeast); 1 tsp Kosher Salt (1 teaspoon kosher salt); 1 tbsp Granulated Sugar (1 tablespoon (25g) sugar); 1 cup Unsalted Butter (1 cup (250 g) unsalted butter, cold, cut into thin slices); 8 slices Prosciutto (8 to 16 thin slices prosciutto di Parma or smoked ham (depending on how many croissants you are making) — up to 16); 1 pinch Cheese (Gruyère or similar cheese, about 1/2 oz per croissant (I used 4 oz. total), cut into matchstick-sized pieces); 1 tbsp Egg Wash (egg wash: 1 egg beaten with 2 tablespoons of milk)

Flaky, buttery croissants filled with prosciutto or smoked ham and Gruyère cheese, made using a laminated dough technique.

740 minFrench

Servings4

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Halal

Ingredients

For 4 servings

Water¼ cup · 1/4 cup (60 ml) warm water
Whole Milk½ cup · 1/2 cup (125 ml) milk at room temperature
Egg1 piece · 1 large egg at room temperature
All-Purpose Flour2 ¼ cup · 2 1/4 cups (286 g) all-purpose flour
Instant Yeast7 g · 1 package (2.25 tsp. | 7 g) instant yeast
Kosher Salt1 tsp · 1 teaspoon kosher salt
Granulated Sugar1 tbsp · 1 tablespoon (25g) sugar
Unsalted Butter1 cup · 1 cup (250 g) unsalted butter, cold, cut into thin slices
Prosciutto8 slices · 8 to 16 thin slices prosciutto di Parma or smoked ham (depending on how many croissants you are making) — up to 16
Cheese1 pinch · Gruyère or similar cheese, about 1/2 oz per croissant (I used 4 oz. total), cut into matchstick-sized pieces
Egg Wash1 tbsp · egg wash: 1 egg beaten with 2 tablespoons of milk

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Steps

1Make the pastry: Pour the water and milk into a measuring cup and add the egg, beating with a fork to mix. Set aside.
2Place a large bowl near your food processor. Then put the flour, yeast, salt and sugar in the processor, and give it one quick whizz just to mix. Add the cold slices of butter and process briefly so that the butter is cut up a little. You still want visible chunks of butter about least 1/2 inch in size — about 10 to 15 short pulses.
3Empty the contents of the food processor into the large bowl, then add in the milk-egg mixture. Use your hands or a rubber spatula to mix the ingredients together, but don’t overdo it. Cover the bowl with plastic wrap, put in the refrigerator, and leave overnight or up to 4 days.
4To turn the dough into pastry, take it out of the refrigerator, let it get to room temperature and roll the dough out into a 20-inch square. Fold the dough square into thirds, like a business letter, turning it afterward. Roll the dough out again into a large square, repeating the steps above 3 times.
5Wrap the dough in plastic wrap, and put it in the refrigerator for 30 minutes.
6Roll the croissants: Roll the dough out again into a large square or rectangle. Cut the dough in half lengthwise and crosswise. Then cut each of the four pieces created in half diagonally.
7Lay a piece of prosciutto or smoked ham over two-thirds of each triangle, leaving the pointed tip uncovered. Scatter the batons of Gruyère over top. Starting with the wide base of each triangle, carefully roll up each croissant, encasing the ham and cheese as you go.
8Place the rolled croissants on a baking sheet lined with parchment paper and brush with the egg wash. Leave them to rise until they double in size, about 1 1/2 hours.
9Meanwhile, about 30 minutes before they’re ready to be cooked, preheat the oven to 350°F. Place in the oven and bake for 15 to 20 minutes or until puffy and golden brown.