Adapted from Alexandra Cooks Smoked Ham Croissants
Croissants are so flaky because they laminate thin layers of butter between layers of dough many many times. Bakeries have huge machines that help make the layering of the butter between the dough much easier. At home, it is more time consuming and easier to mess up. This dough is easier to make than some croissant recipes, but it still takes some time and effort. You also need to remember that this dough should be made ahead (ideally the day before) for it to rest and will then be easier to work with. After you have made the dough (the easy part), the following day you need to do the laminating/rolling out process and then they need to rise before baking. This is definitely a weekend project! You can make them ahead and freeze them before the final rise. Then you can complete the final rise and bake them in the morning.
Tips and Suggestions:
This is adapted from Nigella Lawson’s famous food processor croissant dough recipe. I don’t have a food processor, but if you do, that is recommended. The temperatures of the ingredients as you mix the dough really does matter. The milk and egg need to be room temperature. The water needs to be warm, and the butter needs to be just out of the fridge. The recipe for the croissant dough makes two sets. You can use the other half of the dough for making chocolate croissants or other pastries. Nigella Lawson’s recipe has some amazing variations for you to customize the rest of your dough.
This is what the dough looks like before adding the wet ingredients with large chunks of butter still present:
Here’s the dough after the wet ingredients:
I did not take pictures of the laminating/rolling out of the dough process. Alexandra Cooks has a really great video in her recipe that shows you how to do it. After you have rolled out the dough multiple times and let it rest again, you cut it like a pizza and add the prosciutto and gruyere cheese. Then you roll them up starting at the large end. Place them on a parchment lined cookie sheet and brush with egg wash. They need to rest and rise again before baking.
Prosciutto and Gruyere CroissantsCourse: DinnerCuisine: FrenchDifficulty: Medium
- For croissant dough:
1/4 cup warm water
1/2 cup milk, room temperature
1 large egg
2 1/4 cup All Purpose Flour
1 package Yeast
1 tsp Salt
1 TBP Sugar
1 cup Butter, cut into think slices
- To assemble croissants:
1/2 of croissant dough
1/4 LB thinly sliced Prosciutto
4 oz shredded or thinly sliced Gruyere Cheese
1 Egg (for egg wash)
- Using a fork and a small bowl, beat the milk, water and egg, until fully combined.
- Using a food processor or stand mixer, combine flour, yeast, salt and sugar. Then quickly mix in the butter pieces. You want there to still be chunks of butter, so do not fully mix.
- Add the wet ingredients, but mix slowly and only until just combined.
- Cover bowl with plastic wrap and refrigerate overnight or up to four days.
- To roll out the dough, use a well floured board, and roll out half of the dough to about a 20 inch rectangle. Fold it into thirds, like a letter, and turn the single fold to the left side. Repeat this process two more times. Then, wrap in plastic wrap and refrigerate for 30 minutes.
- Roll out dough one last time and cut with a pizza cutter into eight triangles. place prosciutto and cheese on top of each. Roll up each triangle starting with the larger end first.
- Place on a parchment lined cookie sheet. Brush with egg wash and let rise 90 minutes.
- Preheat oven to 350. Bake for 20-30 minutes until golden brown and puffy.