Pastry Cream:
300g cooked ham
300g butter
6 tablespoons all-purpose flour
Mess: 3 3/4 cups all-purpose flour, 3 sheets active dry yeast, 1 tablespoon salt, 100g softened butter or margarine at room temperature, 1 large egg, additional all-purpose flour for dusting, soft butter or margarine for brushing
For Brushing:
1 egg yolk
1 tablespoon milk
Pastry Cream:
300g cooked ham
300g butter
6 tablespoons all-purpose flour
Mess: 3 3/4 cups all-purpose flour, 3 sheets active dry yeast, 1 tablespoon salt, 100g softened butter or margarine at room temperature, 1 large egg, additional all-purpose flour for dusting, soft butter or margarine for brushing
For Brushing:
1 egg yolk
1 tablespoon milk
Cut the ham into small cubes
Mix with butter and 6 tablespoons of flour, kneading well
Roll out this mixture between two sheets of parchment paper or aluminum foil to a rectangle of 20 x 28 cm
The best way is to do this on a table that can be taken to the refrigerator
For the dough: place the flour in a bowl, make a depression in the center and crumble in the yeast
Sprinkle salt over the yeast
Distribute butter or margarine, salt, pepper, and egg around
Pour 1 cup of warm water over the yeast
Knead all the ingredients until smooth
If necessary, add more flour
Roll out and let rest for about 15 minutes in a protected place
Knead quickly on a floured surface and refrigerate for 10 minutes
Roll out to a rectangle of 40 x 30 cm
Place the ham mixture on one side of the rectangle
Cover with the other side of the dough
Close the edges well, roll out to obtain a rectangle of 45 x 35 cm
Doubling to obtain 3 layers and open again
Doubling once more
Refrigerate for about 15 minutes
Roll out to a large rectangle again
Cut into 3 strips in the direction of length and cut each strip into triangles
Wrap each triangle starting from the longest side
Place on a greased and floured baking sheet
Doubling the ends to the middle
Mix egg yolk with milk and brush over croissants
Bake in a preheated oven at 220°C for about 35 minutes or until golden brown
Serve warm
It yields approximately 65 mini-croissants
To freeze: let cool completely on the baking sheet and place in the freezer to freeze, leaving space between one and another
Remove from freezer and place in a plastic bag suitable for food
Remove air, seal with crepe tape and return to freezer
To thaw: remove from freezer and let thaw at room temperature
Bake in a preheated oven at 150°C until thawed and warm
If desired, remove from freezer, place on baking sheet, and bake in a preheated weak oven (150°C) until completely thawed and warm
If it starts to brown too much, cover with aluminum foil without compressing.
