Croissant au Jambon
Indulge in the decadent flavors of France with this irresistible Croissant au Jambon recipe. These buttery, flaky croissants are made entirely from scratch, boasting golden layers of perfectly laminated dough. The savory filling of tender, thinly sliced ham and nutty Gruyère cheese adds a rich, melt-in-your-mouth allure, making them an ideal choice for breakfast, brunch, or a leisurely snack. With a step-by-step dough preparation process that includes rolling, folding, and chilling, this recipe ensures croissants with a light, airy interior and a crisp outer shell. Finished with a glossy egg wash and baked to perfection, they combine restaurant-quality elegance with homemade charm. Get ready to impress your guests with these gourmet ham and cheese croissants that are as visually stunning as they are delicious. Perfect for entertaining or indulging solo, Croissant au Jambon delivers authentic French bakery vibes right to your kitchen!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams All-purpose flour
- 300 grams Unsalted butter
- 250 milliliters Cold water
- 7 grams Active dry yeast
- 50 grams Sugar
- 10 grams Salt
- 1 large Egg
- 200 grams Plain ham slices
- 150 grams Gruyère cheese, grated
- 2 tablespoons Milk
Instructions
In a large bowl, combine 500 grams of all-purpose flour, 50 grams of sugar, and 10 grams of salt.
Dissolve 7 grams of active dry yeast in 250 milliliters of lukewarm water.
Make a well in the center of the dry ingredients and pour in the yeast mixture. Mix until a dough begins to form.
Knead the dough on a floured surface for 5-10 minutes until smooth. Wrap in plastic wrap and chill in the refrigerator for at least 1 hour.
Place 300 grams of unsalted butter between two sheets of parchment paper. Use a rolling pin to flatten into a rectangle approximately 20x12 cm. Chill in the refrigerator.
Roll the chilled dough into a rectangle about 40x20 cm. Place the butter block onto one half of the dough, fold the other half over to encase the butter, and seal the edges.
Roll the dough out gently to about 60x20 cm. Fold it into thirds like a letter. Wrap in plastic wrap and chill for 30 minutes.
Repeat the rolling and folding process two more times, chilling for 30 minutes in between each fold.
After the final roll and fold, chill the dough for another 30 minutes.
Roll out the dough to a thickness of about 3-5 mm. Cut into triangles approximately 12 cm wide at the base.
Place a slice of ham and a sprinkle of grated Gruyère cheese at the base of each triangle.
Roll the dough from the base to the tip, forming croissant shapes. Arrange them on a baking sheet lined with parchment paper.
Beat 1 large egg with 2 tablespoons of milk. Brush this egg wash over the croissants.
Preheat the oven to 200°C (390°F). Let the croissants rise at room temperature for 20 minutes.
Bake the croissants for 18-20 minutes until golden brown and puffed.
Cool slightly on a wire rack before serving.
Nutrition Facts
Calories |
5289 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 334.3 g | 429% | |
| Saturated Fat | 186.5 g | 932% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 1134 mg | 378% | |
| Sodium | 7818 mg | 340% | |
| Total Carbohydrate | 440.9 g | 160% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 56.7 g | ||
| Protein | 148.1 g | 296% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 1739 mg | 134% | |
| Iron | 26.9 mg | 149% | |
| Potassium | 1388 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
