The recipe for ham croissants is usually made with puff pastry, but here’s a new variation using brioche dough. Try it for your next aperitif!
Prep Time: 30 minutes
Rest Time: 4 hours
Bake TIme: 25 minutes at 180 °C (350°F)
Difficulty: easy
Yield: 16 croissants
Ingredients
For the dough
- 4 1/4 cups of all-purpose flour (520 g)
- 1 bag of dry yeast
- 1/4 cup of butter (melted) (60 g)
- 1 1/4 cups of milk, lukewarm (320 ml)
- 0.5 oz of salt (15 g)
For the ham mixture
- 7-8 oz ham (200-250 g)
- 1 large tablespoon mustard
- 3 tbsp. heavy cream
- salt, pepper
- parsley
- a few cornichons, sliced
For brushing
- 1 egg
- sesame seeds
Instructions
In a bowl add the flour, and yeast and whisk. Add the butter (melted), milk, and salt and continue with mixing. When the dough starts to form knead it with hands to obtain a smooth dough. Cover with cling film and let it rise for 3 hours, or until is double in volume.
Prepare ham mousse: In a bowl, combine all ingredients, including ham. Season to taste with salt and pepper.
After time has elapsed, transfer the dough to the working surface and roll it out into a round shape. Cut it with a pizza cutter into 16 pieces.
Place 1 tsp. stuffing at the top and roll them out to obtain a croissant shape.
Transfer them to the baking tray covered with parchment paper, cover with cloth, and let them rise for 1 hour.
Preheat oven at 350°F (180°C).
Brush the croissants with egg yolk and sprinkle with sesame seeds. Then, transfer to the oven.
Bake for 25 minutes.
Serve croissants all together on a serving plate and enjoy.
