Cheese croissant with Fromager d’Affinois Bûche d’Affinois

1. Place all the ingredients, apart from the butter sheet, into an electric mixer with a dough hook attachment. Start the mixer on slow speed till all ingredients are combined, then increase to medium speed and mix for 7-8 minutes. Don’t over-develop the dough, only mix until a small piece of dough just holds together when stretched very thin between your fingers.
2. Place dough in the fridge overnight to rest, covered with plastic wrap.
3. When ready to roll, bring the dough to the same temperature as the butter sheet. Flour a workbench and roll the dough into a 300mm x 450mm rectangle. Roll the butter square into a 300mm x 220mm rectangle, the same thickness as the dough.
4. Place the rolled-out butter in the centre of the dough, then fold two edges of the pastry together over the butter to join at the centre.
5. Lightly flour a benchtop and roll out the dough and butter towards the two open edges into a rectangle that is about 7-8mm thick. Fold dough once.
6. Rest dough in the fridge for 1 hour.

Ham & Cheese croissant

1. Cut dough into 7cm x 12cm rectangles.
2. Layer with all the ham and Fromager d’Affinois Bûche d’Affinois cheese fillings at one short edge of the pastry, then roll once to enclose.
3. Brush the pastry with egg wash and scatter with sesame seeds.
4. Once baked, place 2 pickles on top.

Prosciutto croissant

1. Cut the dough into 8cm x 10cm rectangles.
2. Bake with the prosciutto and Fromager d’Affinois Bûche d’Affinois cheese filling and brush the pastry with egg wash.
3. Once baked, place fig on top.