Remove peel from celery and apple, cut into very thin strips and sprinkle with juice of one lemon. Finely chop half of the walnuts and mix into the vegetable strips together with mayo and whipped cream. Season the salad with salt and pepper and sprinkle with the remaining walnuts. For the ham croissants, roll out the puff pastry on a floured work surface to a thickness of 3-4 mm and then cut into 4 tapered triangles. Preheat the oven to 200 degrees. Sauté the shallot cubes in a little butter. Remove the frying pan from the stove and stir in the parsley. Cut ham into small cubes and mix into the onions. Form a little of the ham mixture on each dough triangle and roll up the dough from the wide side. Place the croissants on a baking sheet lined with parchment paper. Mix egg yolk with 1 tbsp. milk and brush the croissants thinly with it. Bake the croissants in the hot oven for about 20 minutes until golden brown. Serve ham croissants with Waldorf salad.
Tip: Always use an aromatic ham, it will give your dish a wonderful touch!
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