Lets begin with the end result, Goats Cheese & Speck stuffed Croissants baking in the oven and oozing out some goodness!
(yes, I think I discovered the secret to my oven and cooking these guys!)
My dough has been living in the back fridge for a little over the time that I recommend. I usually think 3 days is long enough for a puff pastry dough to stay in the fridge, and this is a yeasted puff dough (croissant dough). I made the Pain au Chocolate on Monday, this dough was reaching its limit.
But 9:00 a.m., the sun was shining and I was thinking already about a little lunch on the patio! I had bought some speck ham stuffed with goats cheese, this comes in tubs from Monoprix, plus I had some Salami and Edam on hand.......Are you getting hungry yet?
The dough was rolled thin, a little 'wet' from condensation of the back fridge, but a dusting of flour soaked up the dampness. The dough was behaving very well, rolling out perfectly, nice and thin! I ran my 'cutter' over the dough and had a bunch of croissants waiting to be stuffed!
I stretched the dough, just like you are supposed to, between your thumb and forefinger, then laid the cheese and ham on top. Rolled up, brushed with egg-wash and gave them a good 'push' for 1 hour in my cool oven that had a pan of hot water underneath!
Just a little cheese leakage, but these 'bad boys' were delish. A quick brunch on the patio, alfresco, with my teenaged son and then off to an afternoon movie.
I love Spring!