Ham and cheese croissants

Ham and cheese croissants

By
From
How to Cook Bread
Makes
6
Photographer
Peter Cassidy

Here the flavours of a classic croque monsieur are used in a savoury croissant filling. Delicious for brunches or picnic lunches.

Ingredients

Quantity Ingredient
1 quantity Croissant dough
flour, to dust

For the filling

Quantity Ingredient
35g gruyere cheese
15g parmesan cheese
45g piece of smoked ham
15g butter
15g flour
100ml milk
1/4 teaspoon dijon mustard

For the glaze

Quantity Ingredient
1 egg

Method

  1. Have the croissant dough ready, chilling it in the fridge for 10 minutes, or until firm, to make it easier to work with.
  2. Grate the cheeses and cut the ham into 5mm cubes.
  3. Melt the butter in a small saucepan over a low to medium heat, then stir in the flour. Cook for 1 minute, stirring well with a wooden spoon.
  4. Remove from the heat and start to add the milk, a little at a time, stirring and incorporating it well as it is added to the roux. Once half of the milk has been incorporated, add the remaining milk in generous additions, and return the pan to the heat.
  5. Increase the heat to medium to high and stir the sauce continuously as it comes to the boil, then reduce the heat and simmer for 2 minutes. Remove from the heat and add the cheeses, mustard and ham. Set aside to cool.
  6. Place the chilled dough on a lightly floured surface and, using a large knife, trim the edges to make a large rectangle. Using a triangular template, 14cm across the base and 16cm measured vertically from the middle of the base to the top, cut the dough into triangles.
  7. Put 1 tbsp of the cooled cheese sauce near the base of a triangle and flatten it slightly. Roll the dough over the sauce and shape into a croissant. Repeat with the remaining triangles and sauce, placing the rolled croissants on a baking tray, spacing them well apart. Cover loosely with lightly oiled cling film and leave to prove in a cool place for about 50–80 minutes until doubled in size. Meanwhile, heat the oven to 220°C.
  8. Beat the egg in a small bowl using a fork, then sieve it. Brush the croissants with the egg glaze and bake in the oven for 8–10 minutes, then lower the oven setting to 190°C/gas mark 5 and bake for a further 15–20 minutes, or until an even deep golden colour. Cool on a wire rack.
Tags:
bread
Leiths
baking
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