Croissant filled with ham and cheese - Gastronomía Vasca: Escuela de Hostelería Leioa

Ingredients

• Boiled ham 0.2 kg
• Block cheese 0.15 kg
• Tomato sauce 0.5 l
• Puff pastry style baked goods: Croissant for salty fillings 0.5 kg
• Besamel (roux 70x70) for fillings 0.25 l
• Onion 0.167 kg
• Garlic, bulb 0.267 ud
• Green pepper 0.1 kg
• Diced tomato 0.667 kg
• Sunflower oil 0.017 l
• Table salt 0.233 g
• Strong flour 0.104 kg
• Plain flour 0.104 kg
• Water 0.083 l
• Table salt 3.125 g
• Flour enhancer 2.083 g
• Yeast 10.417 g
• Sugar 0.033 kg
• Eggs 0.625 ud
• Powdered milk 8.333 g
• Butter 0.008 kg
• Margarine puff pastry 0.125 kg
• Sterilised milk 0.25 l
• Margarine 0.018 kg
• Plain flour 0.018 kg
• Ground white pepper 0.05 g
• Ground nutmeg 0.05 g
• Table salt 1.25 g