Baby Croissants filled with Ham and Gruyere
Photography Photography by Vanessa Wu.
This retro dish is still a great way to eat croissants and ham. It’s perfect ‘do-ahead’ food if you are feeding a crowd. Just pop them in the oven when needed.
INGREDIENTS
10 small croissants
2 tablespoons Dijon mustard
10 slices of ham off the bone, cut a little longer than the croissants
150 grams grated gruyere cheese
1⁄2 teaspoon paprika or cayenne
Béchamel Sauce
1 small onion
3 cloves
1 small bay leaf
500 ml milk
2 tablespoons butter
3 tablespoons flour
METHOD
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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.