Croissant filled with ham and cheese
Allergens:
Ingredients for 5 portions
Calculate portions
Boiled ham
0.2 kg
Block cheese
0.15 kg
Onion
0.167 kg
Garlic, bulb
0.267 ud
Green pepper
0.1 kg
Diced tomato
0.667 kg
Sunflower oil
0.017 l
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
Powdered milk
10.0 g
Butter
0.01 kg
Margarine puff pastry
0.15 kg
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
- Cut the melted cheese and the cooked ham into slices.
- Make the croissant dough (a fermented and laminated dough).
- Prepare a bechamel of 60 g.
- Make a tomato sauce.
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.
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