Savory Puff Pastry Croissants

Method

1. Prepare the robiola cream: mix chopped parsley and basil into the robiola cheese.
2. Take the puff pastry from the fridge. Cut it in half, brush a little water on the surface, and carefully overlap the two rectangles to obtain a double layer.
3. Cut triangles with an 8 cm base: mark at 8 cm on one side and at 4 cm on the opposite side, and cut diagonally.
4. Overlap the two remaining half-triangles with a drop of water to form a sail shape; set aside.
5. Gently stretch each triangle slightly to widen it, being careful not to damage the dough.
6. For the Edamer and pancetta filling: place a small strip of pancetta on the base of the triangle, fold the ears, and roll up, stretching slightly with the other hand.
7. Place the croissant on a baking tray lined with parchment paper, seam side down.
8. For the salmon and robiola filling: spread a strip of robiola cream and a strip of salmon on the base, then roll up similarly.
9. Brush each croissant with beaten egg yolk mixed with a drop of milk.
10. Decorate: top the Edamer croissants with white sesame seeds and the salmon croissants with black sesame seeds.
11. Bake in static oven at 195°C for 25 minutes.