How to prepare cream cheese croissants using one or more types of cheese together, from parmesan to gorgonzola, depending on taste
Ingredients for 12 croissants
- 1 packet of frozen puff pastry
- 30 g of flour
- 50 g of butter
- half liter of milk
- 2 large spoons of grated Parmesan
- 2 large spoons of grated emmental
- 1 whole egg
- a pinch of nutmeg
- salt and pepper
Preparation of croissants with Emmental and Parmesan cheeses
Defrost the puff pastry and roll it out with a rolling pin to reach a thickness of about three millimeters.
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With a small knife cut many strips a centimeter wide and a half, then wrap them around conical shaped metal molds, so that the various layers overlap slightly.
Brush the croissants with a beaten egg white and a pinch of salt, then bake them by placing them on the oven tray protected with paper, for 15-20 minutes until they are golden, then let them cool.
In the meantime, melt the butter in a saucepan, add the flour and stirring constantly with a wooden spoon, pour the cold milk at once and leave to boil for five minutes, continuing to stir constantly.
Remove the pan from the heat, salt, pepper, add the grated Emmental and Parmesan cheeses, the nutmeg, the egg yolk, then allow the cream to cool by turning it every so often to prevent the skin from forming on the surface.
Remove the croissants from the molds and fill them with the cream cheese using a pastry bag.
Before serving, put them in the oven for ten minutes at a moderate temperature.
