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A Quick Guide to Crispy, Flaky Homemade Croissants

By,
Gourmandize
Make Room in Your Fridge 8/9

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Make Room in Your Fridge

How did bakers do this well for so many centuries without refrigerators?! We can't even imagine. Whatever level of baking expertise you have, you'll need to save plenty of space in your fridge when you get ready to start baking croissants, because you'll use it more than once throughout the process. In fact, in between nearly every step you will need to re-chill your dough, and the amount of times you do this increases if you're a beginner who needs to add chill sessions throughout the lamination process. That's a lot of going back and forth! We just hope your fridge is close to your working space.


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INGREDIENTS

  • Bread, in chunks
  • Grated Parmesan
  • 1 Egg
  • Salt and pepper
  • Italian Seasoning
  • 1 Cup of milk
  • Sugar
  • Balsamic vinegar
  • Cherry Tomatoes
  • Prosciutto

METHOD

  1. In a bowl, mix together the bread chunks, grated Parmesan, egg, salt, pepper, Italian Seasoning, and cup of milk.
  2. In a pot, combine the sugar and Balsamic vinegar. Bring to a boil until it has reduced (it should be a little thicker).
  3. Slice the cherry tomatoes in half, and place them in a single layer in a baking dish.
  4. Cover the tomatoes with the reduced vinegar and a layer of Prosciutto. 
  5. Cover everything in a layer of the bread mixture, and cook at 350°F for 20 minutes.
  6. Remove from oven, flip upside-down... and enjoy!