When you feel like you missed the invite to Europe this summer and need your kitchen to feel like a Parisian bakery to subdue the FOMO… Here is the ultimate breakfast!
This puff pastry croissant hack inspired by Joy The Baker is a winner, and it’s best when paired with Bennett Lane Winery bubbles! The Calistoga winery boasts beautiful flavors in its classic Cabernet and Chardonnay that I enjoy regularly, and now Brut bubbles. P.S. If you’ve been interested in joining a wine club, this is the one to try…
This pastry version is croque madame-esque — ham, shredded gruyere, and grainy mustard — and I’m totally trying out chocolate for the next batch.
Makes 9 croissants
2 sheets puff pastry, thawed and chilled
1 egg, beaten
Croque monsieur toppings:
3-4 tablespoons whole grain mustard
5 slices black forest ham, cut in half and folded
2/3 cups shredded gruyere cheese
Fresh spinach leaves
You can fill with anything you’d like! Jam, nutella, etc.
Unfold the puff pastry and set one aside. Lightly brush one sheet with egg wash and save the remaining egg wash for the tops of the croissants.
Smear about a teaspoon of mustard onto each column of pastry (three per column). Sprinkle with a heaping pinch of cheese and layer with a piece of ham and a few spinach leaves. Gently drape the second sheet of puff pastry over the first. With your fingers, firmly press the edges and then the edges around each slice of ham and filling, pressing out as much air as possible.
Use a sharp knife to cut squares. Place on a parchment lined baking sheet at least 1 inch apart. Pop in the fridge will you preheat the oven to 400F. Remove the pastries from the refrigerator and brush with egg wash.
Bake for 20-24 minutes or until puffed and golden. Remove from the oven and cool for at least 15 minutes before enjoying warm. Store at room temperature for 2 days, or freeze! Toast in the oven to refresh.
