I’ve been craving a warm ham and cheese croissant for as long as I can remember. I’ve been trying to eat healthier which means no croissants, but I’m letting myself indulge in one (or several) just because it’s the holiday season. I could just go out and buy one but I’ve never made a ham and cheese croissant before, so I’m killing two birds with one stone.
Ham and cheese croissants
Amount Per Serving
Calories from Fat 162
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Total Carbohydrates 27g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 1 lb 2 oz (4 cups) unbleached all-purpose flour; more for rolling
- 5 oz (1/2 cup plus 2 tbsp) cold water
- 5 oz (1/2 cup plus 2 tbsp) cold milk
- 2 oz (1/4 cup plus 2 tbsp) granulated sugar
- 1 1/2 oz (3 tbsp) soft unsalted butter
- 1 tbsp plus scant 1/2 tsp instant yeast
- 2 1/4 tsp table salt
- 10 oz (1 1/4 cups) cold unsalted butter, cut into 1/2 inch thick pieces
- Prepare the croissant dough.
- Remove dough from fridge and unwrap. Lightly dust top and bottom with flour. Lengthen dough by pressing down with a rolling pin until 8 x 44 inches long. If the dough sticks to the rolling pin or counter, dust more flour. If the dough begins to shrink and resist lengthening, fold dough in thirds, cover and chill 10 minutes. Lift the dough an inch off the table at its midpoint and allow it to slightly shrink. This keeps the dough from shrinking when cut. Trim the edges of the dough so that the total length ends up at 40 inches.
- Measure and mark 5 inch intervals along the top length of the dough for a total of 7 marks. Measure and mark 2 1/2 inches from the end of the dough along the bottom length. From that mark, measure and mark 5 inch intervals for a total of 8 marks.
- Using a knife or pizza wheel, make diagonal cuts from the top corner to the first bottom mark (at the 2 1/2 inch mark). Repeat until you have cut the dough diagonally at the same angle along its entire length for a total of 8 cuts.
- Now starting on the other side of the dough, make cuts changing the angle, connecting the other top corner with the bottom mark. There will be a total of 15 triangles and a small scrap of dough at each end.
- In the center of the short side of each triangle, make a 1/2 inch to 3/4 inch long notch. Hold one triangle at a time with the notched side on the top. Gently elongate until 10 inches long. Repeat with the remaining triangles.
- Roll each triangle, starting with the short notched end, flaring your hands outward as you roll. Roll until the pointed end is directly underneath the croissant. Slightly bend the two ends to a form a crescent shape, pressing the tips of the legs together. Lay the croissants on two lined baking sheets. If making ham and cheese croissants, lay a thin slice of ham and cheese on each of the triangles towards the notched end. Roll the dough and lay on the lined baking sheets.
- Whisk together the egg with 1 tsp water in a small bowl to make the egg wash. Brush egg wash on each croissant. Set egg wash aside. Let croissants rise in a warm place for 1 1/2 to 2 hours or until the layers of the dough are visible from the side.
- Meanwhile, move oven racks to the top and lower thirds of the oven. Preheat oven to 425 degrees F.
- Brush croissants with egg wash once more. Back for 10 minutes, rotate baking sheet and bake another 8-10 minutes or until golden brown. If the croissants are darkening too quickly, lower oven temperature by 10 degrees. Remove from oven and let cool on the baking sheets on wire racks.
Cherry on my Sundae http://cherryonmysundae.com/
For the dough recipe visit Fine Cooking
**Helpful tips and common mistakes
I thought the above recipe was very detailed and did a great job of breaking down the directions. Now here’s some visuals to help you along the way.
Before you start, you should take note that this recipe requires 3 days to complete the croissants. Out of impatience, I made the croissants from start to finish in one day, but this may have changed the outcome.
I, unfortunately, don’t have the kitchen aid mixer I used to work with anymore, so all dough is now made by hand! If you use the dough hook of a mixer, the dough probably won’t be as crumbly looking as mine did (although it didn’t fall apart at all after being chilled).
Now the recipe says to refrigerate overnight, but I only chilled the dough for one hour. Another reviewer of this recipe said they did the same and only chilled the second night and the outcome was still great. You will notice that the dough does rise a bit while in the fridge.
While the dough was chilling, I pounded the butter together. Plastic wrap worked just as well as parchment.
Place the butter in the center of the rolled out dough and fold over the edges like sealing an envelope. Roll out and fold into thirds.
This whole process of making croissants reminds me of a scene in one of my favorite movies, It’s Complicated. Of course in the movie, Meryl Strep is able to make chocolate croissants in what seems like 10 minutes and makes it look so easy. Not that easy my friends. Especially when you don’t have a machine that rolls out the dough like she does and especially when you have to roll out and fold the dough 3 times.
Again, instead of chilling the dough overnight after the 3rd fold, I simply chilled in the freezer for 30 minutes and proceeded to roll it out to the 40 inch length. Make sure to flour the counter and the dough because as you continue to work the dough, the butter starts to melt. Not good if your kitchen is particularly hot.
Be careful not to rip the dough when stretching the cut triangles into the 10 inch length; it only takes a few shimmies and the dough will stretch out.
Now here’s the decision part. You can either have classic croissants, stuff with ham and cheese, place some shaved chocolate or chocolate chips, spread almond paste or nutella, the possibilities are endless! I chose to go savory and stuff with ham and cheese. Use one thin slice of deli ham and I used 1/2 slice of medium cheddar, since it was a thicker slice.
When rolling the croissants, use the tips of your fingers to your palms, meaning start the rolling motion with your fingers and slowly move your hands up with the dough. This prevents the croissants from being crushed and flattened.
You’re supposed to trim the edges of the ham and cheese but I let mine stick out a little (it’s my favorite part once it’s cooked!)
When baking, rotate the pans 10 minutes in. After rotating, I checked my croissants after 5 minutes and they were already done. How quickly they bake depends on your oven, but you should check earlier just in case so they don’t get burned!
Considering that I made the croissants all in one day and didn’t quite properly mix the dough, the outcome was still tasty! I’ll be honest, they were a tad on the denser side, but I’m pretty sure that’s the results of my mistakes. Reading over 30 reviews on this recipe that all said the croissants were flaky and buttery, I know it was my doing. Next time I will try actually taking 3 days or possibly 2 (only chilling the dough after the folds). Nevertheless, the croissants were great with the ham and cheese and even without.
A mini-croissant just for kicks!