Description

A little cheese, a little prosciutto in a croissant.>.all I can say is YUM!

Ingredients

• processor danish pastry:
• 1/4 cup (60 ml) warm water
• 1/2 cup (125 ml) milk at room temperature
• 1 large egg at room temperature
• 2 1/4 cups (10 1/8 oz | 286g) all-purpose flour*
• 1 package (2.25 tsp. | 1/4 oz | 7g) rapid rise yeast or 1 tablespoon fresh yeast**
• 1 teaspoon kosher salt
• 1 tablespoon (1 oz. | 25g) sugar
• 1 cup (8 oz | 250g) unsalted butter, cold, cut into thin slices
• pain au jambon:
• 8 to 16 thin slices prosciutto di Parma or smoked ham (depending on how many croissants you are making)
• Gruyère or similar cheese, about 1/2 oz per croissant (I used 4 oz. total), cut into matchstick-sized pieces
• egg wash:
• 1 egg beaten with 2 tablespoons of milk
• Yield = 16 croissants

Steps

1. make the pastry:
2. 1. If you are using rapid-rise yeast or fresh yeast and have planned ahead such that you know you will be refrigerating the dough over night: Pour the water and milk into a measuring cup and add the egg, beating with a fork to mix. Set aside. If you need to speed up your dough-making process or want to make sure your yeast is alive and well: Sprinkle yeast over the warm water and milk with a little bit of the sugar (I took 1/2 teaspoon from the 1 tablespoon) and let stand until the mixture starts to foam a little bit. Then, beat egg with a fork until broken up and add to milk-yeast mixture. Beat mixture with fork again until just combined. Set aside.
3. 2. Place a large bowl near your food processor. Then put the flour, yeast (if you haven’t mixed it with the milk), 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.