Prosciutto and Gruyere Croissants

Prosciutto and Gruyere Croissants - This pastry dough bakes into a puff of feather-light layer upon feather-light layer. It’s astonishing.

Summary: This pastry dough bakes into a puff of feather-light layer upon feather-light layer. It’s astonishing.

Ingredients: 

processor danish pastry:

1/4 cup (60 ml) warm water
1/2 cup (125 ml) milk at room temperature
1 large egg at room temperature
2 1/4 cups (10 1/8 oz | 286g) all-purpose flour*
1 package (2.25 tsp. | 1/4 oz | 7g) rapid rise yeast or 1 tablespoon fresh yeast**
1 teaspoon kosher salt
1 tablespoon (1 oz. | 25g) sugar
1 cup (8 oz | 250g) unsalted butter, cold, cut into thin slices

For full directions please visit: AlexandraCooks

 

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