Croissant filled with ham and cheese

45 min
Temperature: Hot
Cuisine type: French cuisine
Seasonal period: All year
Allergens:
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Traces of nuts
Traces of nuts
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Boiled ham 0.2 kg
Block cheese 0.15 kg
Tomato sauce 0.5 l
Puff pastry style baked goods: Croissant for salty fillings 0.5 kg
Besamel (roux 70x70) for fillings 0.25 l
See Recipe
Onion 0.167 kg
Garlic, bulb 0.267 ud
Green pepper 0.1 kg
Diced tomato 0.667 kg
Sunflower oil 0.017 l
Table salt 0.233 g
Sugar 0.0 kg
See Recipe
Strong flour 0.104 kg
Plain flour 0.104 kg
Water 0.083 l
Table salt 3.125 g
Flour enhancer 2.083 g
Yeast 10.417 g
Sugar 0.033 kg
Eggs 0.625 ud
Powdered milk 8.333 g
Butter 0.008 kg
Margarine puff pastry 0.125 kg
See Recipe
Sterilised milk 0.25 l
Margarine 0.018 kg
Plain flour 0.018 kg
Ground white pepper 0.05 g
Ground nutmeg 0.05 g
Table salt 1.25 g
Elaboration

SET UP

  • Fill the croissant layers by spreading a layer of bechamel on top.
  • Over the bechamel place a layer of cheese and another of ham, cover with another layer of croissant.
  • Trim the edges and cut into portions without breaking. 
  • Just before service, bake the croissant to heat. Being careful not to burn the top.
  • Plate up and serve with the tomato sauce. 
Nutritional information (1 portion)
Energy
700.79
kcal
Carbohydrates
56.08
g
Proteins
24.0
g
Lipids
41.64
g
Sugars 13.69 g
Salt (Sodium) 2174.31 mg
Folic acid 119.53 ug
Vitamin C 37.53 g
Vitamin A 148.15 ug
Zinc 3.1 mg
Iron 3.52 mg
Calcium 423.33 mg
Cholesterol 117.84 mg
Polyunsaturated fatty acids 13.42 g
Monounsaturated fatty acids 10.35 g
Saturates 14.49 g
Fiber 4.86 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.