HAM AND CHEESE CROISSANTS

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Ham and Cheese Croissants image

The amount of ham and cheese inside these croissants might seem a tad skimpy, but resist the urge to add more. The extra moisture from the filling can make the interior soggy and affect how the dough rises, so rest assured it's more than enough to flavor these savory pastries. (Make sure your first attempt at croissants is a successful one, with these tips, and Claire Saffitz's step-by-step video on YouTube.)

Provided by Claire Saffitz

Categories     pastries, project

Time 4h

Yield 10 croissants

Number Of Ingredients 6

Croissant dough, rolled out to a 15-by-16-inch slab, chilled (See Notes)
All-purpose flour, for dusting
10 very thin slices uncured ham, such as Paris ham (about 5 ounces)
5 ounces Emmental, Gruyère or Swiss cheese, grated (1 1/4 cups)
1 large egg yolk
1 tablespoon heavy cream

Steps:

  • Arrange racks in the upper third and lower thirds of the oven. Bring a skillet of water to a simmer over medium-high heat. Transfer the skillet to the floor of the oven and close the door. (The steam released inside the oven will create an ideal proofing environment for the pastries.) Line two rimmed baking sheets with parchment paper and set aside.
  • Let the dough sit for 5 minutes at room temperature. Unwrap (save the plastic wrap for proofing) and place on a very lightly floured surface. If the dough has shrunk during chilling, roll it out again to a slab that's 16 inches long and 15 inches wide. Dust off any excess flour.
  • Use a wheel cutter to trim 1/2 inch of dough from all four sides, straightening and squaring them off, creating a slab that's 15 inches long by 14 inches wide. Using a ruler, cut the slab lengthwise into 5 equal strips each measuring 3 inches wide. Cut each strip in half crosswise, creating 10 rectangles.
  • Working with one rectangle of dough at a time, cover one half with a slice of ham, folding it as needed to leave a 1/2-inch border along the short side. Then, top with 1/2 ounce (2 tablespoons) of the cheese. Roll the dough into a snug spiral, starting at the end with the ham and cheese, then transfer the spiral to one of the prepared baking sheets, resting it on the seam. Repeat with the remaining dough, ham and cheese, dividing between the sheets and spacing evenly. Very loosely cover with plastic wrap so the pastries have some room to expand.
  • Open the oven and stick your hand inside: It should be humid but not hot, as the water in the skillet will have cooled. You want the pastries to proof at 70 to 75 degrees (any hotter and the butter will melt, leading to a denser pastry). Gently place the baking sheets inside the oven on the two racks and let the pastries proof until they're doubled in size, extremely puffy and jiggle delicately on the baking sheet, 2 to 2 1/2 hours.
  • When the pastries are proofed, remove the baking sheets from the oven and carefully uncover them. Transfer to the refrigerator and chill for 20 minutes while you heat the oven. Remove the skillet from the oven and heat to 375 degrees.
  • In a small bowl, stir the yolks and heavy cream until streak-free. Remove the baking sheets from the refrigerator and use a pastry brush to gently brush the surfaces of each pastry with the yolk mixture. Transfer the sheets to the oven and bake for 20 minutes. Rotate the baking sheets and switch racks and continue to bake until the pastries are deeply browned, another 10 to 15 minutes. Remove from the oven and let cool completely on the baking sheets.

Rajwant Kaur
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These croissants were amazing! The pastry was flaky and the ham and cheese filling was perfect. I will definitely be making these again.


Anowar Hossan
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Overall, I enjoyed these croissants. They were easy to make and turned out delicious. I would definitely recommend this recipe.


Patience Kunwar
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The croissants were good, but I found the ham and cheese filling to be a bit too salty. I would recommend using less salt in the filling next time.


pixonic molina
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These croissants were a bit too sweet for my taste. I would recommend using less sugar in the dough next time.


Shahroz Jutt
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I was disappointed with these croissants. The pastry was dry and the filling was bland. I won't be making them again.


Jeff Shilts
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These croissants were delicious! The ham and cheese filling was perfect and the pastry was flaky and buttery. I will definitely be making these again.


Meekal moha
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I've never made croissants before, but this recipe made it easy. The croissants turned out perfectly and were so delicious. I'm definitely going to make them again.


Ross Kearney
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These croissants were a bit time-consuming to make, but they were worth it. They were so delicious and perfect for a special breakfast or brunch.


Mwajuma Monze
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I'm not a fan of ham and cheese, but these croissants were still delicious. The pastry was light and flaky, and the filling was flavorful.


Kashan Kham
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These croissants were amazing! The pastry was flaky and the ham and cheese filling was perfect. I will definitely be making these again.


STV Biography
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Overall, I enjoyed these croissants. They were easy to make and turned out delicious. I would definitely recommend this recipe.


M Danish Joyo M Danish Joyo
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The croissants were good, but I found the ham and cheese filling to be a bit bland. I would recommend adding some herbs or spices to the filling next time.


Hyra Powers
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These croissants were a bit too salty for my taste. I would recommend using less salt in the dough next time.


Luu Poloko
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I followed the recipe exactly, but my croissants didn't turn out as flaky as I expected. I'm not sure what I did wrong.


Eli Haas
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These croissants were delicious, but I found the pastry to be a bit too thick for my taste. I would recommend rolling out the dough a bit thinner next time.


Mhiz Joyous
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These croissants were a bit time-consuming to make, but they were worth it! They were so flaky and buttery, and the ham and cheese filling was perfect. I would definitely recommend this recipe.


Kudohia Wonder
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I was a bit skeptical about making croissants at home, but this recipe was so easy to follow. The croissants turned out perfectly and were so delicious. I'm definitely going to make them again.


AliyahAnn Boukeras
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These croissants were delicious! The pastry was light and airy, and the ham and cheese filling was flavorful and cheesy. I will definitely be making these again.


Kakoli Das
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I've made these croissants several times now and they always turn out amazing. They're the perfect combination of flaky, buttery pastry and savory ham and cheese. My friends and family love them!


Senayet Kebede
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These ham and cheese croissants were a hit at my party! They were so easy to make and turned out perfectly flaky and golden brown. I highly recommend this recipe.