Ingredients Jump to Instructions ↓

  1. 625 g strong bread flour

  2. 12 g salt

  3. 75 g sugar

  4. 20 g dried yeast

  5. 1/2 bunch of coriander , finely chopped

  6. 1 handful of basil

  7. 500 g butter , chilled

  8. 1 egg , beaten

  9. 20 slices of Parma ham

  10. 25 g gruyere cheese , chopped into 20 pieces

Instructions Jump to Ingredients ↑

  1. Place the flour, salt, sugar, yeast, coriander and basil in a large mixing bowl. Using a wooden spoon, slowly mix in a little water until the mixture forms into a pliable dough.

  2. Place the dough on a floured surface and knead well until it feels elastic.

  3. Return the dough to the bowl, cover and chill in the refrigerator for 1 hour.

  4. Return the chilled dough to your floured work surface and roll it into a rectangular shape, around 60cm by 30cm.

  5. Roll out the chilled butter into a rectangle about 1cm thick, around 20cm by 30cm.

  6. Place the butter rectangle in the centre of dough rectangle, so it covers around a third of the dough.

  7. Fold the remaining dough thirds over the butter layer, so that the dough is now in 3 layers.

  8. Return the dough to the refrigerator to chill for a further hour.

  9. Scatter some more flour over your table and roll out the dough to a rectangular shape, around 60cm by 30cm.

  10. . Repeat the folding process, then return the dough to the refrigerator for a further hour.

  11. . Repeat this process of folding and chilling two more times, then wrap the dough in cling film and set it aside to rest overnight.

  12. . Using a rolling pin, roll out the rested dough to 3mm thickness.

  13. . Cut the rolled out dough into 10 squares, each square 20cm by 20cm.

  14. . Cut each square diagonally, making 2 triangles from each dough square.

  15. . Place the dough triangles on a lightly floured surface with the narrow point facing away from you.

  16. . Place a slice of Parma ham and a piece of cheese on the dough triangle.

  17. . Roll each dough triangle up over the ham and cheese filling and curl the dough roll around into a traditional crescent shape.

  18. . Place the shaped croissants on baking trays lined with silicone baking parchment and leave to rise for 1 hour, 30 minutes.

  19. . Preheat the oven to 200°C/gas 6.

  20. . Lightly egg-wash the croissants and bake for 10-15 minutes until golden brown.


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