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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.

Note

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 tapas

Salted Puff pastry

2 Unit(s)
Sheet of puff pastry
150 Gr
Cooked ham
200 Ml
Monterey jack cheese
1 Unit(s)
Egg yolk
2 Tbsp
Water
1 Tsp
Maple syrup

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

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Holliday Festive Brunch + Mimosa workshop on arrival!

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Holliday Festive Brunch + Mimosa workshop on arrival!

  • 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 |
More information
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Holliday Festive Brunch + Mimosa workshop on arrival!

  • 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 |
More information
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Sunday, December 29th 10:00 to 13:00
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LE BON BRUNCH

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Holliday Festive Brunch + Mimosa workshop on arrival!

  • 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 |
More information
14 / 14

105 $ / pers.
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Sunday, December 29th 10:00 to 13:00
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Holliday Festive Brunch + Mimosa workshop on arrival!

  • 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 |
More information
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105 $ / pers.
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LE BON BRUNCH

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LE BON BRUNCH

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Festive Brunch + Mimosa Workshop on arrival!

  • Rolled ham, Monterey jack, maple flaky croissant |
  • Old fashioned mustard |
  • Croque Madame, duck, Mornay, perfect egg |
  • Duxelle of button mushrooms, lemon, chives |
  • Green salad with lemon zest |
  • Lavander crème brûlee |
  • Salmon tartar with dried cranberries and spicy mayonnaise and olive oil crostini |
More information
14 / 14

100 $ / pers.
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Saturday, February 15th 10:00 to 13:00
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  • 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 |
More information
0 / 14

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Saturday, February 15th 10:00 to 13:00
Time Out Market
105 $ / pers.
LE BON BRUNCH

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  • 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 |
More information
0 / 14

105 $ / pers.
14 places disponibles
Sunday, March 2nd 10:00 to 13:00
Old Montreal
100 $ / pers.
LE BON BRUNCH

LE BON BRUNCH

Festive Brunch + Mimosa Workshop on arrival!

  • Rolled ham, Monterey jack, maple flaky croissant |
  • Old fashioned mustard |
  • Croque Madame, duck, Mornay, perfect egg |
  • Duxelle of button mushrooms, lemon, chives |
  • Green salad with lemon zest |
  • Lavander crème brûlee |
  • Salmon tartar with dried cranberries and spicy mayonnaise and olive oil crostini |
More information
0 / 14

100 $ / pers.
14 places disponibles
Sunday, March 9th 10:00 to 13:00
Old Montreal
100 $ / pers.
LE BON BRUNCH

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 |
More information
0 / 14

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