Whether or not you want a snack break or an energizing lunch, these Ham and Cheese Croissants will quickly be your favourite dish. The salty, barely candy ham pairs completely with the gooey Gruyère cheese for an unbeatable taste mixture. Surrounded within the flaky, buttery exterior of the croissant, these pastries are the proper shareable deal with!
Ham and Cheese Croissants
- 4½ cups (572 grams) bread flour
- 6 tablespoons (72 grams) granulated sugar
- 1 tablespoon (9 grams) plus ¼ teaspoon kosher salt, divided
- 2¼ teaspoons (7 grams) energetic dry yeast
- 1 cup (240 grams) heat entire milk (100°F/38°C to 110°F/43°C)
- ⅓ cup (80 grams) heat water (100°F/38°C to 110°F/43°C)
- 6 tablespoons (84 grams) unsalted European-style butter, room temperature
- Butter Block (recipe follows)
- 4 cups (960 grams) water
- 3 skinny slices Gruyère cheese, lower into 3x½-inch strips
- 8 skinny slices ham
- 1 massive egg (50 grams)
- Within the bowl of a stand mixer fitted with the paddle attachment, beat flour, sugar, 1 tablespoon (9 grams) salt, and yeast at low pace simply till mixed.
- In a small bowl, mix heat milk and ⅓ cup (80 grams) heat water. With mixer on low pace, add milk combination to flour combination in a gradual, regular stream; beat for about 1 minute. Add butter, 2 tablespoons (28 grams) at a time, beating till mixed after every addition; beat for 4 minutes. Improve mixer pace to medium-low, and beat till dough passes the windowpane check, about 3 minutes. (See Notice.) (In case your mixer appears to be having a tough time towards the tip, end kneading by hand.)
- Divide dough in half; form every half right into a ball. Place every dough ball on a parchment paper-lined baking sheet, and wrap in plastic wrap. Refrigerate in a single day, or let stand at room temperature for half-hour after which refrigerate for 3½ hours.
- Punch down every dough ball. Cowl 1 dough ball. Roll uncovered dough ball right into a 12×8-inch rectangle; repeat with remaining dough. Rapidly place Butter Block instantly on high of 1 dough rectangle. Cowl with remaining dough rectangle, making a “butter sandwich.” Pinch collectively edges of high and backside doughs to seal. Working shortly and thoroughly, roll right into a 24×9-inch rectangle. (Watch out to not tear dough or permit any butter to leak out.) Trim about ½ inch off brief sides so butter layer is uncovered. Fold dough in half so brief sides meet. Pat fold to mark heart. Unfold dough, and pull one brief aspect to heart. Pull reverse aspect to heart so brief ends are touching. Pinch seams collectively; fold alongside heart seam, like closing a ebook. (At this level, you must have 4 layers of dough.) Return to pan, and wrap in plastic wrap. Freeze for quarter-hour; refrigerate for 20 minutes.
- Roll dough right into a 30×9-inch rectangle. Trim about ¼ to ½ inch off brief sides so butter layers are uncovered. Fold dough in half so brief sides meet. Pat fold to mark heart. Unfold dough, and pull one brief aspect to heart. Pull reverse aspect to heart so brief ends are touching. Pinch seams collectively; fold alongside heart seam, like closing a ebook. (Your dough will probably be thinner this time.) Return to pan, and wrap in plastic wrap. Freeze for quarter-hour; refrigerate for 20 minutes.
- Line 2 baking sheets with parchment paper.
- Convey a small ovenproof saucepan of water to a boil over medium-high warmth. Place pan in again proper nook of chilly oven. Preserve oven door closed.
- Utilizing a pizza cutter or pastry wheel, trim dough rectangle right into a 14×12-inch rectangle; lower into 4 (12×3½-inch) rectangles. Slice every rectangle crosswise to create 8 (6×3½-inch) rectangles. Wrap in plastic wrap, and freeze for 10 minutes. Re-stretch dough rectangle to six inches in size, if wanted.
- Minimize cheese slices into 3½x½-inch batons. Place 1 skinny piece of ham on high of 1 dough rectangle so edge is flush with a brief aspect of rectangle; put 1 cheese baton on high. Roll up dough, jelly roll type, as soon as fully round cheese baton and ham. Place one other cheese baton the place brief aspect meets ham and inside dough; proceed to roll till seam aspect down. Frivolously pat high of dough to assist safe. Utilizing a pointy razor or knife, rating high of dough, if desired.
- Roll dough into an 18×12-inch rectangle. Trim brief sides so butter layers are uncovered. Trim ¼ inch off lengthy sides. Cowl dough, and freeze for 8 to 10 minutes.
- Working shortly, lower dough into 4 (12×4-inch) rectangles. Minimize every rectangle diagonally to create 8 triangles. Make a 1-inch lower from heart of 4-inch base of every triangle. Very gently stretch triangle to chill out dough. Fold heart corners of base towards sharpest level of triangle, and roll dough, jelly roll type, towards sharpest level. Place, level aspect down, about 3½ inches aside on ready pans. Let rise in ready oven for 2½ hours. (Strive to not place pans instantly over steamy water. Don’t open oven door whereas proofing. Croissants will double in measurement, have just a little separation of their layers, and be gentle as a feather.)
- Take away croissants and saucepan of water from oven. Loosely cowl croissants with greased plastic wrap. (Don’t safe plastic wrap. You don’t need to put any weight or strain on proofed dough.) Refrigerate till oven is preheated.
- Place oven racks in heart and high of oven. Preheat oven to 425°F (220°C).
- In a small bowl, whisk collectively egg and remaining ¼ teaspoon salt. Brush croissants with egg wash.
- Bake on heart rack for five minutes. Place a sheet of foil on high rack, and scale back oven temperature to 375°F (190°C). Bake for five minutes extra. Rotate pans, and bake for 8 to 10 minutes extra.
Notice: To make use of the windowpane check to verify dough for correct gluten improvement, evenly flour arms and pinch off (don’t tear) a small piece of dough. Slowly pull the dough out from the middle. If the dough is prepared, it is possible for you to to stretch it till it’s skinny and translucent like a windowpane. If the dough tears, it’s not fairly prepared. Beat for 1 minute, and check once more.
- 1 cup (227 grams) chilly unsalted European-style butter
- Minimize butter into 4 rectangles.
- Fold a 24×8-inch sheet of parchment paper in half to create a 12×8-inch rectangle. Unfold parchment, and place butter on one aspect. Pull different half of parchment over butter. Utilizing a rolling pin, pound butter into an 11×7-inch rectangle. (Strive to not roll butter, because it creates friction and warmth. You need it o keep as chilly as attainable.) Freeze for five minutes; refrigerate till prepared to make use of. (This may be made a day forward.)