Croissant with Ham and Cheese
Delight in the irresistible combination of fluffy, buttery pastry and savory fillings with this homemade Croissant with Ham and Cheese recipe. Perfectly golden and flaky, each croissant is a masterpiece of layered dough created through careful laminating techniques, resulting in an airy texture that melts in your mouth. Stuffed with tender ham and creamy Gruyère or cheddar, these pastries offer a harmonious balance of rich, salty, and nutty flavors. Though the process requires patience, from kneading to folding, the reward of freshly baked croissants makes every step worthwhile. Serve these warm for breakfast, brunch, or as a sophisticated snack, and elevate your pastry skills with this indulgent yet approachable recipe! Keywords: homemade croissant, ham and cheese croissant, buttery pastry, flaky croissant recipe, savory breakfast ideas.
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Recipe Information
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)
Instructions
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.
In a large mixing bowl, combine flour, sugar, and salt. Mix well.
Add the yeast mixture and milk to the dry ingredients, mixing until it forms a rough dough.
Transfer the dough to a floured surface and knead gently for about 2 minutes until smooth. Shape into a ball.
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.
On a floured surface, roll out dough into a large rectangle, about 1 cm thick.
Scatter the cold butter cubes over 2/3 of the dough, leaving 1/3 of the dough without butter.
Fold the unbuttered third over the center, then fold the opposite third over it (like folding a letter).
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.
Repeat the rolling and folding process twice more, chilling between each turn, then chill for at least 1 hour.
Roll out dough to a large rectangle (about 5mm thick). Cut into 12 equal triangles.
Place a slice of ham and cheese at the base of each triangle, then roll from the wide end to the point.
Curve each roll slightly to form a crescent shape and place on a baking sheet lined with parchment paper.
Cover with a clean towel and let the croissants rise for about 45 minutes.
Preheat your oven to 200°C (392°F).
Brush the croissants with beaten egg using a pastry brush.
Bake for 15-20 minutes or until golden brown and crispy.
Cool slightly on a wire rack before serving warm.
Nutrition Facts
Calories |
5247 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 318.6 g | 408% | |
| Saturated Fat | 195.6 g | 978% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1109 mg | 370% | |
| Sodium | 7088 mg | 308% | |
| Total Carbohydrate | 454.4 g | 165% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 67.8 g | ||
| Protein | 140.1 g | 280% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 1580 mg | 122% | |
| Iron | 27.4 mg | 152% | |
| Potassium | 1739 mg | 37% | |
*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.
