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Rolled ham, monterey jack, maple flaky croissant |
Brunch, Salted
A technique used for croissant dough (viennoiserie) that we propose with puff pastry, in a salted version.
The cheese, like the ham, can be chosen according to your taste.
For the gilding, there are many recipes, you don't have to add maple syrup if you don't like sweet and salty.
Ingredients
Recipe for 12 tapasSalted Puff pastry
Preparation time: 45 min
Preheat your Oven at 410 °F
-
Setting up
In a bowl, mix the egg yolk, water and maple syrup (or honey), you get a golden color, keep it in the refrigerator.
Cut the slices of white ham in julienne.
Grate the cheese if necessary.
-
Process
Make sure you have two sheets of puff pastry (40 x 28 cm), minimum.
On the first sheet, brush the surface with gold, place the julienne of ham on the surface, then the grated cheese.
Brush the second sheet of pastry with cold water. Place the wet side against the filling.
Roll the pastry with a rolling pin to ensure an even surface.
Croissant technique (pastry)
Along the width of your rectangle, cut out triangles with a base of about 5 to 6 cm.
Starting from the base of your triangle, roll it out to the tip. Place each crescent on a baking sheet with parchment paper.
Brown the crescents before putting them in the oven, making sure they are nicely colored while baking.
You can serve them warm or room temperature.
The cheese, like the ham, can be chosen according to your taste.
For the gilding, there are many recipes, you don't have to add maple syrup if you don't like sweet and salty.
Class with similar recipe
LE BON BRUNCH
Festive Brunch + Mimosa workshop on arrival!
- Caramelized apples Breton crepe, salted butter caramel and vanilla ice cream |
- Rolled ham, Monterey jack, maple flaky croissant |
- Grilled asparagus and hollandaise sauce, flavours of Québec |
- Nata Pastéis |
- Glazed sausages with maple syrup and fresh rosemary |
LE BON BRUNCH
Festive Brunch + Mimosa workshop on arrival!
- Caramelized apples Breton crepe, salted butter caramel and vanilla ice cream |
- Rolled ham, Monterey jack, maple flaky croissant |
- Grilled asparagus and hollandaise sauce, flavours of Québec |
- Nata Pastéis |
- Glazed sausages with maple syrup and fresh rosemary |
LE BON BRUNCH
Festive Brunch + Mimosa workshop on arrival!
- Mimosa 2.0
- Rolled ham, Monterey jack, maple flaky croissant |
- Grilled asparagus and hollandaise sauce, flavours of Québec |
- Glazed sausages with maple syrup and fresh rosemary |
- Scrambled eggs with truffle oil and bacon |
- Crunchy and fluffy waffle, creamy chocolate, chantilly rosette with roasted almonds |
LE BON BRUNCH
Festive Brunch + Mimosa workshop on arrival!
- Mimosa 2.0
- Rolled ham, Monterey jack, maple flaky croissant |
- Grilled asparagus and hollandaise sauce, flavours of Québec |
- Glazed sausages with maple syrup and fresh rosemary |
- Scrambled eggs with truffle oil and bacon |
- Crunchy and fluffy waffle, creamy chocolate, chantilly rosette with roasted almonds |
LE BON BRUNCH
Festive Brunch + Mimosa workshop on arrival!
- Mimosa 2.0
- Rolled ham, Monterey jack, maple flaky croissant |
- Grilled asparagus and hollandaise sauce, flavours of Québec |
- Glazed sausages with maple syrup and fresh rosemary |
- Scrambled eggs with truffle oil and bacon |
- Crunchy and fluffy waffle, creamy chocolate, chantilly rosette with roasted almonds |
LE BON BRUNCH
Festive Brunch + Mimosa workshop on arrival!
- Mimosa 2.0
- Rolled ham, Monterey jack, maple flaky croissant |
- Grilled asparagus and hollandaise sauce, flavours of Québec |
- Glazed sausages with maple syrup and fresh rosemary |
- Scrambled eggs with truffle oil and bacon |
- Crunchy and fluffy waffle, creamy chocolate, chantilly rosette with roasted almonds |
LE BON BRUNCH
Valentine’s Day Special! Festive Brunch & Mimosa Workshop upon Arrival!
- Rolled ham, Monterey jack, maple flaky croissant |
- Scrambled eggs with truffle oil and bacon |
- Glazed sausages with maple syrup and fresh rosemary |
- Lobster and scallop Thermidor gratin, fennel, tarragon, Yukon Gold potatoes and Monterey Jack cheese |
- Old fashioned mustard |
- Arugula salad with Italian dressing |
- Nata Pastéis |
LE BON BRUNCH
Valentine’s Day Special! Festive Brunch & Mimosa Workshop upon Arrival!
- Rolled ham, Monterey jack, maple flaky croissant |
- Scrambled eggs with truffle oil and bacon |
- Glazed sausages with maple syrup and fresh rosemary |
- Lobster and scallop Thermidor gratin, fennel, tarragon, Yukon Gold potatoes and Monterey Jack cheese |
- Old fashioned mustard |
- Arugula salad with Italian dressing |
- Nata Pastéis |
LE BON BRUNCH
Festive Brunch + Mimosa workshop on arrival!
- Caramelized apples Breton crepe, salted butter caramel and vanilla ice cream |
- Rolled ham, Monterey jack, maple flaky croissant |
- Grilled asparagus and hollandaise sauce, flavours of Québec |
- Nata Pastéis |
- Glazed sausages with maple syrup and fresh rosemary |
LE BON BRUNCH
Festive Brunch + Mimosa workshop on arrival!
- Caramelized apples Breton crepe, salted butter caramel and vanilla ice cream |
- Rolled ham, Monterey jack, maple flaky croissant |
- Grilled asparagus and hollandaise sauce, flavours of Québec |
- Nata Pastéis |
- Glazed sausages with maple syrup and fresh rosemary |
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