Ham-and-cheese filled croissant

Abstract

The invention relates to a ham-and-cheese filled croissant consisting of puff pastry with: • fat selected from butter, lard or margarine; • inverted sugar; • salt; • bread flour; • organic yeast; • water; • milk; • an egg-and-milk wash; and • a ham and cheese filling.

Description

[0001] DESCRIPTION

[0002] Croissant filled with ham and cheese

[0003] OBJECT OF THE INVENTION

[0004] The invention, as the title of this descriptive document states, is a croissant filled with ham and cheese. It is an innovation that offers advantages previously unknown within current techniques.

[0005] TECHNICAL SECTOR

[0006] The present invention falls within the sector of everyday needs, in food or food products and their treatment, not covered by other classes.

[0007] Similarly, it falls under the classification of oven baking, equipment for the preparation or treatment of dough and doughs for oven baking, especially in bakery products finished totally or partially, as well as in the subclass of fillings and in the one that corresponds to products with filling or to be filled.

[0008] STATE OF THE ART

[0009] The present invention arises from observing that traditional croissants have fallen into culinary monotony, limiting the gastronomic experience of consumers.

[0010] Although the croissant is widely recognized for its flaky texture and characteristic flavor, the options available on the market often lack innovation, being limited to basic versions or common fillings such as chocolate or cream.

[0011] This not only reduces consumer interest, but also limits the potential of this product as a versatile and surprising option.

[0012] Consequently, this invention introduces a croissant filled with ham and cheese that redefines its enjoyment through an innovative combination of ingredients, providing a unique gastronomic experience that merges tradition with creativity. Currently, no croissant filled with Iberian ham and cheese is known to exist that presents constitutive technical characteristics equal to or similar to those described in this specification, as claimed.

[0013] DESCRIPTION OF THE INVENTION

[0014] The object of the present invention is the creation of a croissant filled with ham and cheese that provides a notable innovation within its field of application in the current state of the art, the characterizing details that make it possible being conveniently included in the final claims that accompany the present description.

[0015] The present invention describes a ham and cheese filled croissant comprising a buttery puff pastry dough shaped into a croissant and filled with ham. The product can be presented raw, partially cooked, or fully cooked, and in a variety of sizes.

[0016] The filling can consist of acorn-fed ham, Serrano ham or York ham and cheese.

[0017] This invention transforms the consumption experience of a traditional product, offering a solution that breaks with the usual monotony and expands the options available to consumers, by incorporating a renewed approach that combines flavors, creativity and versatility in its presentation.

[0018] This innovation is especially beneficial for those seeking a differentiated gastronomic experience, adapting to various occasions and preferences, from everyday moments to special events, while providing a practical and easy-to-prepare option in different contexts.

[0019] PREFERRED EMBODIMENT OF THE INVENTION.

[0020] The present invention relates to a recipe for making croissants filled with ham and cheese, comprising a controlled process to obtain a dough with a flaky texture that allows the formation of multiple filled butter croissants, ensuring optimal volume development during baking.

[0021] The quantities can be: 40 grams of selected fat from butter, lard or margarine.

[0022] 60 grams of inverted sugar.

[0023] • 10 grams of salt.

[0024] • 500 grams of bread flour.

[0025] • 25 grams of biological yeast.

[0026] • 130 grams of very cold water.

[0027] • 100 grams of cold milk.

[0028] 1 egg with a splash of milk for brushing the surface of the croissant. In one embodiment, the process for obtaining the flaky pastry dough comprises several stages:

[0029] a) Mixing and kneading where the ingredients are mixed in a mixer at level 2 or low speed for 4 minutes followed by kneading at level 5 or 6 in the mixer or high speed for 7 minutes.

[0030] b) Resting where the mass obtained has to be at 28°C and is left to rest at room temperature for 30 minutes.

[0031] c) First lamination and cooling where the dough is stretched into a 20 x 30 cm rectangle, folded in half and stretched again to the same dimensions, covered with film and chilled in the freezer for 1 hour while 250 grams of butter are spread on a 20 x 15 cm sheet and refrigerated until cold but not frozen.

[0032] d) Second lamination with butter and cold resting where the dough and refrigerated butter are left in the refrigerator at 4°C for 10 hours. Afterwards, the butter is placed in the center of the dough, covered with the same, and rolled out to reach 64 cm in length and 6 mm in thickness. Then it is folded into thirds and then in half. A cut is made on the edges to obtain well-defined sheets. It is covered and frozen for 15 minutes. e) Third phase of lamination and formation of pieces where the dough is rolled out again to 61 cm in length, folded into thirds, the edges are cut and it is frozen for another 10 minutes. Afterwards, it is refrigerated for 45 minutes, rolled out again to 28 cm in length, turned and rolled out to 52 cm in length and 3 mm in thickness. Then it is divided into triangles with an 8.5 cm base and 28 cm in length to form the croissant pieces. A cut is made at the base of each triangle, it is rolled up and cheese and Iberian ham are added before reaching the halfway point.

[0033] f) Fermentation and baking where the formed croissants are left to ferment at 28°C for 1 hour in an environment with controlled steam using hot water to maintain the temperature and are then baked at 170°C for 17 minutes.

[0034] Preferably, the puff pastry dough, once finished, is rolled out using 170 grams of butter or margarine.

[0035] Typically, 70 or 80 gram croissants have a filling of approximately 40 grams of sliced ​​cheese and 50 grams of thinly sliced ​​acorn-fed Iberian ham.

[0036] The filling can be made with Iberian ham, York ham, Serrano ham and cheese.

[0037] Generally, the puff pastry texture allows for croissants to be made in presentations of approximately 20 / 25 grams, 35 / 40 grams and 110 / 130 grams, where the smaller presentations are used especially for brunch and breakfast catering.

[0038] Having sufficiently described the nature of the present invention, as well as the manner of putting it into practice, it is not considered necessary to make its explanation more extensive so that any expert in the field may understand its scope and the advantages that derive from it, it being noted that, within its essentiality, it may be put into practice in other modes of embodiment that differ in detail from the one indicated as an example, and which will also achieve the protection sought provided that its fundamental principle is not altered, changed or modified.

Claims

CLAIMS 1. Croissant filled with ham and cheese, characterized by consisting of a flaky pastry dough with: • fat selected from butter, lard or margarine; • invert sugar; • salt; • bread flour; • biological yeast; • water; • milk; • an egg and milk surface finish; and • a ham and cheese filling.

2. Croissant filled with ham and cheese, according to claim 1, characterized in that it comprises: • 40 grams of selected fat from butter, lard or margarine; • 60 grams of invert sugar; • 10 grams of salt; • 500 grams of bread flour; • 25 grams of biological yeast; • 130 grams of water; • 100 grams of milk; a surface coating of egg and milk; and a filling of ham and cheese.

3. Croissant filled with ham and cheese, according to claim 1, characterized in that the ham is serrano ham, ibérico ham or york ham.