HAM AND CHEESE CROISSANTS
The amount of ham and cheese inside these croissants might seem a tad skimpy, but resist the urge to add more. The extra moisture from the filling can make the interior soggy and affect how the dough rises, so rest assured it's more than enough to flavor these savory pastries. (Make sure your first attempt at croissants is a successful one, with these tips, and Claire Saffitz's step-by-step video on YouTube.)
Provided by Claire Saffitz
Categories pastries, project
Time 4h
Yield 10 croissants
Number Of Ingredients 6
Steps:
- Arrange racks in the upper third and lower thirds of the oven. Bring a skillet of water to a simmer over medium-high heat. Transfer the skillet to the floor of the oven and close the door. (The steam released inside the oven will create an ideal proofing environment for the pastries.) Line two rimmed baking sheets with parchment paper and set aside.
- Let the dough sit for 5 minutes at room temperature. Unwrap (save the plastic wrap for proofing) and place on a very lightly floured surface. If the dough has shrunk during chilling, roll it out again to a slab that's 16 inches long and 15 inches wide. Dust off any excess flour.
- Use a wheel cutter to trim 1/2 inch of dough from all four sides, straightening and squaring them off, creating a slab that's 15 inches long by 14 inches wide. Using a ruler, cut the slab lengthwise into 5 equal strips each measuring 3 inches wide. Cut each strip in half crosswise, creating 10 rectangles.
- Working with one rectangle of dough at a time, cover one half with a slice of ham, folding it as needed to leave a 1/2-inch border along the short side. Then, top with 1/2 ounce (2 tablespoons) of the cheese. Roll the dough into a snug spiral, starting at the end with the ham and cheese, then transfer the spiral to one of the prepared baking sheets, resting it on the seam. Repeat with the remaining dough, ham and cheese, dividing between the sheets and spacing evenly. Very loosely cover with plastic wrap so the pastries have some room to expand.
- Open the oven and stick your hand inside: It should be humid but not hot, as the water in the skillet will have cooled. You want the pastries to proof at 70 to 75 degrees (any hotter and the butter will melt, leading to a denser pastry). Gently place the baking sheets inside the oven on the two racks and let the pastries proof until they're doubled in size, extremely puffy and jiggle delicately on the baking sheet, 2 to 2 1/2 hours.
- When the pastries are proofed, remove the baking sheets from the oven and carefully uncover them. Transfer to the refrigerator and chill for 20 minutes while you heat the oven. Remove the skillet from the oven and heat to 375 degrees.
- In a small bowl, stir the yolks and heavy cream until streak-free. Remove the baking sheets from the refrigerator and use a pastry brush to gently brush the surfaces of each pastry with the yolk mixture. Transfer the sheets to the oven and bake for 20 minutes. Rotate the baking sheets and switch racks and continue to bake until the pastries are deeply browned, another 10 to 15 minutes. Remove from the oven and let cool completely on the baking sheets.
HAM AND CHEESE CROISSANT
The pear and watercress add an unconventional touch to a basic ham and cheese croissant. The buttery, flaky crust of the croissant is simply mouthwatering.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 6
Steps:
- Spread cut sides of croissant with mustard. Layer ham, cheese, pear, and watercress on bottom half. Top with remaining half croissant.
- Wrap in plastic. Refrigerate until ready to serve, up to overnight.
Nutrition Facts : Calories 437 g, Fat 23 g, Fiber 3 g, Protein 21 g
HOT HAM-AND-CHEESE CROISSANT
This crispy, cheesy, meaty croissant showcases Dijonnaise (equal parts mayonnaise and Dijon mustard), one of the test kitchen's favorite condiments. It's also an easy way to enjoy leftover ham.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 20m
Yield 1 Croissant
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees. Cut a pocket in the croissant. Spread mayonnaise and mustard in pocket. Stuff with ham and cheeses; place on a baking sheet. Bake until cheese melts, 10 to 12 minutes; serve.
HAM AND CHEESE CROISSANT SANDWICHES
I found this recipe on a grocery flyer a few years ago and it has become a favourite. Serve these sandwiches cold or warmed. Omit lettuce if heating.
Provided by Raspberry Cordial
Categories Lunch/Snacks
Time 13m
Yield 2 sandwiches, 2 serving(s)
Number Of Ingredients 6
Steps:
- To serve cold: Cut croissants in half horizontally.
- Spread bottom halves with mustard. Top with ham, cheese and lettuce.
- Spread chutney over cut sides of croissant tops and place on top.
- Eat!
- To serve warmed: Preheat oven to 375° (190°C).
- Cut croissants in half horizontally.
- Spread bottom halves with mustard. Top with ham and cheese (omit lettuce).
- Spread chutney over cut sides of croissant tops; place on top of bottoms.
- Place on baking sheet.
- Bake in centre of oven for 10 minutes.
EASY HAM AND CHEESE CROISSANTS
Use refrigerated crescent roll dough and work quickly to keep dough from warming up. Delicious with stews and soups, or with breakfast or brunch.
Provided by KathyP53
Categories Breads
Time 22m
Yield 6 rolls
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees.
- Unroll dough into 6 wedges on lightly floured surface. Put one slice of ham on widest end of each dough wedge and top with slice of cheese, tucking in any that hangs over the edges of the dough. Roll the dough tightly into crescent shape.
- Place rolls on cookie sheet and bake until golden brown, about 12 minutes. Remove from oven and brush tops with softened butter. Serve immediately.
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