Savory Croissant Recipe
Croissant, Parma Ham, Buffalo Ricotta and Mixed Salad
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Ingredients
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Dough
Filling
Salad
Method
Dough Preparation
- 1
Activate the Yeast
In a small bowl, combine warm milk, sugar, and active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy.
- 2
Mix Dry Ingredients
In a large mixing bowl, whisk together flour and salt until well combined.
- 3
Combine Ingredients
Make a well in the center of the flour mixture, pour in the activated yeast mixture and the egg. Mix until a dough begins to form.
- 4
Knead the Dough
Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic.
- 5
Chill the Dough
Shape the dough into a ball, place it in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Croissant Shaping
- 6
Roll the Dough
After the dough has risen, roll it out on a floured surface into a rectangle about 1/4 inch thick.
- 7
Add Butter
Place the cold unsalted butter between two sheets of parchment paper and pound it with a rolling pin until it is about 1/2 inch thick. Place this butter layer on one half of the rolled-out dough.
- 8
Fold and Roll
Fold the other half of the dough over the butter, sealing the edges. Roll the dough out again into a rectangle and fold it in thirds. Repeat this process two more times to create layers.
- 9
Cut and Shape Croissants
Cut the dough into triangles, place a slice of parma ham and a spoonful of buffalo ricotta at the base of each triangle, then roll them up from the base to the tip.
Baking
- 10
Proof the Croissants
Place the shaped croissants on a baking sheet lined with parchment paper. Cover with a damp cloth and let them rise for about 30 minutes.
- 11
Preheat the Oven
Preheat your oven to 400°F (200°C).
- 12
Bake Croissants
Brush the tops of the croissants with beaten egg for a glossy finish, then bake in the preheated oven for 15-20 minutes or until golden brown.
Salad Preparation
- 13
Prepare the Salad
In a large bowl, combine mixed salad greens. Drizzle with olive oil and balsamic vinegar, season with salt and black pepper to taste, and toss gently to combine.
