Description
These buttery croissants filled with savory beef ham and gooey cheese are a delightful treat for any occasion. Perfectly flaky and golden, they are sure to impress your guests or satisfy your cravings.
Ingredients
Scale
- For the Croissant Dough:
- 4 cups (500g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 2 teaspoons (10g) salt
- 1 tablespoon (10g) instant yeast
- 1 cup (240ml) whole milk, warmed to about 110°F (43°C)
- 1/2 cup (115g) unsalted butter, melted
- 1 large egg, for egg wash
- For the Butter Layer:
- 1 1/2 cups (340g) unsalted butter, cold and cut into thin slices
- For the Filling:
- 8 ounces (225g) thinly sliced ham (e.g., Black Forest or Honey Ham)
- 8 ounces (225g) grated cheese (e.g., Gruyère, Swiss, or Cheddar)
Instructions
- In a large mixing bowl, combine 4 cups of all-purpose flour, 1/4 cup of granulated sugar, 2 teaspoons of salt, and 1 tablespoon of instant yeast. Mix well until the ingredients are evenly distributed.
- Warm 1 cup of whole milk to about 110°F (43°C). Add the warm milk and 1/2 cup of melted unsalted butter to the dry ingredients. Stir until a dough begins to form, then knead for about 5-7 minutes until smooth and elastic. Avoid over-kneading to ensure a tender croissant.
- Shape the dough into a ball and place it in a greased bowl, covering it with a damp cloth. Let it rise in a warm place for about 1 hour, or until doubled in size. You'll know it's ready when it has puffed up significantly.
- After the first rise, punch down the dough gently to release the air. Roll it out into a rectangle, about 1/2 inch thick. Place cold, sliced butter evenly over two-thirds of the dough, leaving the edges clear to seal.
- Fold the unbuttered third of the dough over the buttered section, then fold the other buttered third over that, creating a layered rectangle. Roll it out again into a rectangle, about 1/2 inch thick, and repeat this folding process two more times. This creates the flaky layers of the croissant.
- Once all folds are complete, wrap the dough in plastic wrap and refrigerate for at least 30 minutes to firm up.
- Preheat your oven to 400°F (200°C). Roll out the chilled dough into a larger rectangle and cut it into triangles. Place a slice of beef ham and a generous handful of grated cheese at the base of each triangle.
- Starting from the base, roll the triangle up tightly toward the point, tucking the tip underneath. Place the shaped croissants on a baking sheet lined with parchment paper, ensuring they have space to expand.
- Beat 1 large egg and brush it over the croissants to give them a golden, shiny finish. Let them rise for an additional 30 minutes until they’re puffy.
- Bake the croissants in the preheated oven for 15-20 minutes or until they turn golden brown and flaky. Keep an eye on them to prevent burning. The croissants should be crisp on the outside and soft on the inside.
- Prep Time: 3 hours
- Cook Time: 15-20 mins
- Category: Breakfast
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 croissant
- Calories: 300
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 50 mg
Keywords: For the ultimate flakiness, ensure your butter is very cold before incorporating it into the dough. Invest in a good quality rolling pin and a silicone baking mat for easier rolling.