My ham and cheese croissants by Laurent Mariotte

Ingredients

4 servings

• 4 pure butter croissants from the bakery
• 8 thin slices of bone-in cooked ham, chiffonade
• 200 g of button mushrooms
• 120 g of Comté cheese
• 10 cl of heavy cream
• 1 shallot
• 1 knob of butter
• freshly ground pepper
• 100 g of mixed salad greens to serve

Steps

1. 1

   Preheat the oven to 180°C (350°F).

2. 2

   On a baking sheet, place the croissants, sliced in half lengthwise. In a food processor, place the washed and halved mushrooms and the peeled and roughly chopped shallot. Pulse until combined. Pour the mixture into a hot pan with butter and cook until the mushrooms have released their moisture. Add the heavy cream, stir, and remove from heat. Season with salt and pepper.

3. 3

   Using a vegetable peeler, shave strips of Comté and place them into the croissants. Add the mushroom duxelles, then the ham. Finish with a few more strips of Comté inside and on top of the ham. Close the croissants.

4. 4

   Bake for 15 minutes. Serve the croissants with a side of mixed greens.