Low Sodium Croissant au Jambon
Indulge in the classic elegance of French cuisine with a healthier twist through our Low Sodium Croissant au Jambon recipe. This delightful pastry combines flaky, buttery whole wheat croissant dough with the savory layers of low sodium ham and Swiss cheese, offering a perfect balance of flavor and texture without excessive salt. Carefully crafted through traditional rolling and folding techniques, these croissants bake to golden perfection in just 15 minutes, making them ideal for breakfast, brunch, or a light snack. With reduced sodium ingredients and wholesome whole wheat, this recipe is a thoughtful choice for those seeking heart-healthy comfort food. Serve them warm straight from the oven for a melt-in-your-mouth experience that's both nutritious and indulgent. Perfect for impressing guests or elevating your everyday routine, these croissants are a true testament to mindful cooking.
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Recipe Information
Ingredients
- 250 grams Whole wheat flour
- 200 grams Unsalted butter
- 200 grams Low sodium ham
- 100 grams Low sodium Swiss cheese
- 15 grams Sugar
- 7 grams Instant yeast
- 1 cup Skim milk
- 1 large Egg
- 120 milliliters Cold water
- 0.5 teaspoon Salt substitute
- 1 large Egg yolk
- 1 tablespoon Water
Instructions
In a large bowl, whisk together 120 grams of whole wheat flour, sugar, instant yeast, and salt substitute.
Warm the skim milk in a small saucepan over low heat until lukewarm (not hot).
Add the lukewarm milk and egg to the flour mixture, stirring until combined.
Gradually add the remaining flour, a little at a time, until a dough forms.
Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.
Place the dough in a lightly greased bowl, cover with a clean cloth, and let rise in a warm place for about 1 hour or until doubled in size.
While the dough is rising, slice the low sodium ham and cheese into thin strips.
Once the dough has risen, punch it down and roll it out into a large rectangle.
Slice the unsalted butter into thin shavings and evenly distribute on two-thirds of the dough.
Fold the dough into thirds like a letter: fold the unbuttered third over the center, then fold the remaining third on top.
Rotate the dough 90 degrees and roll it out again into a large rectangle. Fold it again as before. Repeat the rolling and folding process two more times. Cover the dough and refrigerate for another 30 minutes.
Preheat the oven to 200°C (392°F) and line a baking sheet with parchment paper.
Cut the dough into triangles, about 12cm at the base and 18cm tall.
Place a strip of ham and cheese along the base of each triangle.
Roll the croissants up from the base to the tip, curving the ends inwards to create a crescent shape.
Arrange the croissants on the baking sheet, spacing them a few centimeters apart.
In a small bowl, whisk together the egg yolk and tablespoon of water to make an egg wash, then lightly brush the tops of the croissants.
Bake the croissants for 12-15 minutes or until golden brown and puffed.
Let cool slightly before serving. Enjoy your low sodium croissants au jambon warm.
Nutrition Facts
Calories |
3234 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.8 g | 288% | |
| Saturated Fat | 124.7 g | 624% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 1036 mg | 345% | |
| Sodium | 1297 mg | 56% | |
| Total Carbohydrate | 218.9 g | 80% | |
| Dietary Fiber | 32.4 g | 116% | |
| Total Sugars | 31.2 g | ||
| Protein | 122.4 g | 245% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 1233 mg | 95% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 4052 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
