I love croissant. Just its lolling French sound on my tongue makes me happy with expectation of its buttery, flaky softness.
Its purported history is interesting too. It has its origins in Vienna, Austria during the 15th Century, which was at the time, constantly invaded by Turks (from what was then called the Fertile Crescent in West Asia).
When some bakers helped avert a crucial Turkish invasion by alerting authorities and thus beating the invaders, the country celebrated by making some crescent-shaped bread. Perhaps to eat their enemies?
Anyway, here’s my first crack at making mini-croissants.
1 pack of Puff pastry dough (6 large sheets), makes 24 croissants. I use Pampas puff pastry from a local deli. It costs around P400.
2 thick slices ham
1 1/2 cups grated Edam cheese
1 cup chocolate, diced (or 1 cup chocolate chips)
1 small egg
1 tbsp. water
1. Defrost puff pastry sheets on a dry sheet or towel. Meanwhile, slice the ham into small cubes, grate the cheese and chop up the chocolate if you are not using chocolate chips. You may choose to use a food processor. Set aside the filling.
2. Carefully separate the puff pastry sheets on a greased cutting board or flat dish. With a paring knife, cut the pastry into 4 triangles. Meanwhile, use a pastry brush to grease a baking pan with butter.
This was my farewell present to Dad, who is going to the States tomorrow and a merdinner (merienda and dinner) for the family. Judging from the way they gobbled up all 24 pieces, I’d say my mini-croissants were magnifique.
And they’re great for fake beards too. Voila!