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 0.6 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
See Recipe
Strong flour 0.125 kg
Plain flour 0.125 kg
Water 0.1 l
Table salt 3.75 g
Flour enhancer 2.5 g
Yeast 12.5 g
Sugar 0.04 kg
Eggs 0.75 ud
Powdered milk 10.0 g
Butter 0.01 kg
Margarine puff pastry 0.15 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
781.73
kcal
Carbohydrates
64.27
g
Proteins
25.28
g
Lipids
46.33
g
Fiber 5.27 g
Saturates 15.81 g
Monounsaturated fatty acids 11.58 g
Polyunsaturated fatty acids 15.38 g
Cholesterol 130.49 mg
Calcium 429.29 mg
Iron 3.68 mg
Zinc 3.21 mg
Vitamin A 154.67 ug
Vitamin C 37.55 g
Folic acid 128.74 ug
Salt (Sodium) 2249.26 mg
Sugars 15.11 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.