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A Quick Guide to Crispy, Flaky Homemade Croissants

By,
Gourmandize
Turn Down the Temperature 4/9

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Turn Down the Temperature

Hot days are not your friend when you're baking croissants. The warmer your room and your baking surface are, the faster the butter will melt and absorb into the dough as you're forming your layers. If you're new to the croissant-baking game, we recommend you put on a sweater and house slippers and crank down the thermostat to under 70° F (21° C) to give yourself a little more time for the process.


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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!