Béchamel Croissants with Comté and Ham

By Florent Mantey 

For around 35 croissants

CROISSANT 

For one piece of croissant dough

INGREDIENTS: 
2250 g T45 flour
310 g sugar
50 g salt
50 g yeast
125 g milk powder
1250 g water
1 kg sheet butter

METHOD: 
Cut the dough into 110 g croissants. Leave to proof for 3 hours at 20°C.
Bake in an electric deck oven for 30 minutes at 200-210°C.

BÉCHAMEL 

INGREDIENTS: 
120 g butter
120 g T55 flour
1 l milk
Salt, pepper, and nutmeg as required

METHOD: 
Melt the butter to boiling point.
Add the flour.
Make a roux and dry it out.
Add the milk little by little and allow to thicken, stirring all the time.
Season with salt and pepper and add a pinch of nutmeg.

HAM AND BÉCHAMEL CROISSANTS 

INGREDIENTS: 
12 slices smoked ham
35 slices Comté
Emmental as required

METHOD: 
Take the croissant lengthwise and open it in 2.
Fill it with béchamel on both sides.
Add smoked ham.
Add a slice of Comté, then close the croissant.
Pipe a strip of béchamel with a 16 round nozzle.
Lastly, sprinkle the croissant with Emmental and bake for 10 minutes at 210°C in a deck oven.