Croissant with Ham and Cheese
Indulge in the ultimate breakfast luxury with these homemade Ham and Cheese Croissants, a flaky, buttery classic elevated with savory fillings. This recipe combines a traditional croissant dough, crafted through a meticulous laminating process for those signature golden layers, with rich slices of Gruyère (or cheddar) cheese and tender ham for a deliciously satisfying bite. Perfectly golden and irresistibly crispy, these croissants are the ideal choice for a decadent brunch spread, a quick lunch, or even a warm snack to enjoy throughout the day. With step-by-step instructions and pantry staples like all-purpose flour, milk, and butter, this recipe transforms your kitchen into a Parisian bakery. Serve them straight out of the oven for maximum flavor with a side of fresh greens or your favorite coffee for a complete meal.
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Ingredients
- 500 grams All-purpose flour
- 300 grams Unsalted butter (cold, cut into small cubes)
- 10 grams Salt
- 50 grams Sugar
- 10 grams Active dry yeast
- 60 milliliters Warm water
- 260 milliliters Milk (room temperature)
- 1 Egg (beaten, for egg wash)
- 150 grams Ham slices
- 150 grams Cheese slices (Gruyère or cheddar)
Directions
Step 1
In a small bowl, dissolve the yeast in warm water. Add a pinch of sugar and let it sit for about 5 minutes until foamy.
Step 2
In a large mixing bowl, combine flour, sugar, and salt. Mix well.
Step 3
Add the yeast mixture and milk to the dry ingredients, mixing until it forms a rough dough.
Step 4
Transfer the dough to a floured surface and knead gently for about 2 minutes until smooth. Shape into a ball.
Step 5
Place the dough into a lightly floured bowl, cover with plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size.
Step 6
On a floured surface, roll out dough into a large rectangle, about 1 cm thick.
Step 7
Scatter the cold butter cubes over 2/3 of the dough, leaving 1/3 of the dough without butter.
Step 8
Fold the unbuttered third over the center, then fold the opposite third over it (like folding a letter).
Step 9
Roll the folded dough into a rectangle again and fold into thirds. Wrap in plastic and chill in the fridge for at least 30 minutes.
Step 10
Repeat the rolling and folding process twice more, chilling between each turn, then chill for at least 1 hour.
Step 11
Roll out dough to a large rectangle (about 5mm thick). Cut into 12 equal triangles.
Step 12
Place a slice of ham and cheese at the base of each triangle, then roll from the wide end to the point.
Step 13
Curve each roll slightly to form a crescent shape and place on a baking sheet lined with parchment paper.
Step 14
Cover with a clean towel and let the croissants rise for about 45 minutes.
Step 15
Preheat your oven to 200°C (392°F).
Step 16
Brush the croissants with beaten egg using a pastry brush.
Step 17
Bake for 15-20 minutes or until golden brown and crispy.
Step 18
Cool slightly on a wire rack before serving warm.
Nutrition Facts
| Serving size | (1549.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5247.2 |
| Total Fat 318.6g | 0% |
| Saturated Fat 195.6g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 1109.3mg | 0% |
| Sodium 7088.1mg | 0% |
| Total Carbohydrate 454.4g | 0% |
| Dietary Fiber 15.6g | 0% |
| Total Sugars 67.8g | |
| Protein 140.1g | 0% |
| Vitamin D 209.4IU | 0% |
| Calcium 1580.1mg | 0% |
| Iron 27.4mg | 0% |
| Potassium 1739.1mg | 0% |
Source of Calories