HAM&CHEESE by Cyrille Van Der Stuyft

Preparation

1. CROISSANT DOUGH

   1. Pâton 1 (striped): 2 simple folds
   2. Pâton 2 (base): 1 double fold + 1 simple fold

   • PÂTON 1 – STRIPED
     1. Roll out to 1.5 cm thickness.
     2. Cut in half and stack the pieces.
     3. Roll out to 1 cm thickness and 20 cm in length.
     4. Cut strips of 0.5 cm by 20 cm.
   • PÂTON 2 – BASE
     1. Roll out into a rectangle of 20 x 36 cm.
     2. Place the strips from Pâton 1 on top.
     3. Laminate lengthwise to form a rectangle of 36 x 72 cm with a thickness of 3 mm.
     4. Cut 4 strips of 18 x 36 cm.
2. ASSEMBLY PROCEDURE

   FAÇONNAGE
   1. Using a piping bag, pipe a generous layer of fromage blanc.
   2. Then place a few slices of emmental and finish with strips of ham.
   3. Fold the strip in half to 16 cm (8 + 8 cm), leaving 2 cm to fold and seal.
   4. Cut into 6 ham & cheese portions, each 6 cm wide.

   PROOFING
   2 hours at 24°C (75° F)

   BAKING
   Bake for ~16 minutes at 170°C (340° F) in a fan oven OR ~10-11 minutes at 230°C (450° F) in a deck oven.

   COOLING
   Cool on a wire rack.