Mix the crème fraîche with the ham, shallots, chives and cornflour, season. Roll out the dough and spread the filling on top, leaving a border of approx. 1 cm all the way around. Roll up the dough from the long edge. Using a sharp knife, gently cut the roll into slices approx. 2 cm thick, transfer to a baking tray lined with baking paper.
Approx. 20 mins. in the centre of an oven preheated to 220°C. Remove from the oven, allow to cool slightly on a cooling rack.