Baby Croissants filled with Ham and Gruyere

Béchamel: Stud the onion with the cloves and put in a small saucepan with the bay leaf, milk and a pinch of salt. Slowly bring to the boil, allowing the aromatics to infuse the milk. Set aside.

Melt the butter in a saucepan and add the flour. Stir to make a smooth sauce and cook over a low heat for 2 minutes to cook out the flour.

Take the onion and bay leaf out of the milk. Whisk the hot milk into the sauce and continue to whisk over a medium heat until the sauce boils and thickens. Season and simmer very gently for 10 minutes. Pour into a bowl and allow to cool. Press a piece of plastic wrap onto the surface of the sauce and refrigerate until ready to use. The béchamel must be cold before using.

To assemble: Slice each croissant 3⁄4 of the way through. Smear a little mustard on the top cut side and spread a little béchamel on the bottom. Place a slice of ham inside each croissant. Spread the top of each croissant with more béchamel and scatter over the grated cheese and sprinkle with a pinch of paprika. The croissants can be prepared one day ahead. Cover and keep refrigerated until ready to cook.

Preheat the oven to 180°C.

Place the croissants on a lined baking tray and bake 10-15 minutes or until hot, bubbling and golden. Serve immediately.