A fresh, flakey croissant is the ultimate French comfort food. Filled with cheese, it's even better. From sandwiches to spreads, cheese is the perfect way to dress up your croissant.
Ham and brie-filled croissants are a classic, for good reason. Creamy, salty, and warm, it's simple yet satisfying. With nothing more than a store-bought croissant, a couple slices of ham, some brie, and perhaps a swipe of Dijon mustard, you're in for a delicious lunch. For added indulgence, a runny poached egg is a great addition.
Croissants are also perfect as a light breakfast. Spread with goat cheese or chevremousse and a light smear of jam, they're the perfect start to your day, or mid-day snack.
But if you really want to get adventurous, try making your own croissants! These Camembert Croissants work great for breakfast, lunch, or a snack. It may be time-consuming, but when these come out of the oven, you'll know you have tasty pastries for days to come.
· 4 teaspoons instant dried yeast
· 1/2 cup lukewarm water
· 3 1/2 cups flour
· 1/2 cup milk
· 1/3 cup granulated sugar
· 3 tablespoons melted butter, cooled
· 1 1/2 teaspoons salt
· 1 cup softened butter
· 8 ounces thinly-sliced Camembert cheese with rind removed
· 1 egg
· 2 tablespoons milk
Prep Time: 180 minutes
Cook Time: 15 minutes
Total Time: 195 minutes
Yield: 20 croissants
Dissolve the yeast in the warm water, and wait 5 minutes. Add the bread flour, milk, sugar, melted butter, salt, and dissolved yeast and water to a stand mixer, and mix the dough on medium speed, about 2 minutes. If the dough is too sticky, add 1 tablespoon of extra flour at a time, until the dough is firm enough to hold its shape.
Loosely cover the dough with plastic wrap, and allow it to rest at room temperature for 30 minutes.
Roll the dough into a rectangle, roughly 10-inches by 15-inches, and then cover it loosely and allow it to rise for another 40 minutes.
Brush the rectangle with the softened butter and then fold the dough into thirds, like a letter. Roll the long, thin rectangle back into the original 10-inch by 15-inch shape. Fold the dough into thirds, again, and then cover the dough with plastic wrap and allow it to rest in the refrigerator for 1 hour.
Repeat this process one more time.
Using a sharp knife, cut the dough diagonally to make 20 triangles. Pull the tip of each triangle taut, place the cheese slices in a single layer over the dough, and then roll the croissants up from the base, curving the ends slightly to make a crescent shape.
Arrange each finished croissant on a lightly greased baking sheet with at least 1 1/2 inches between each pastry. Cover them loosely with plastic wrap and allow them to rise for 45 minutes to 1 hour, until they are nearly doubled in size.
Preheat the oven to 400F. Whisk the egg and 2 tablespoons milk together to make an egg wash. Brush the egg wash across the surface of each pastry. Bake the croissants for 12 to 14 minutes, until they are puffed and golden brown.