📝 About This Recipe
Transport your kitchen to the heart of the Rive Gauche with these exquisitely laminated, savory masterpieces. Featuring a shatteringly crisp, golden-brown crust and a buttery, honeycombed interior, each croissant is stuffed with premium smoked ham and nutty, melted Gruyère cheese. A subtle touch of Dijon mustard and a sprinkle of herbes de Provence elevate this classic Viennoiserie from a simple snack to a sophisticated culinary experience.
🥗 Ingredients
The Détrempe (Dough)
- 500 grams Bread Flour (high protein content is essential)
- 140 ml Whole Milk (chilled to 40°F)
- 140 ml Water (chilled)
- 60 grams Granulated Sugar
- 40 grams Unsalted Butter (softened)
- 10 grams Instant Yeast (also known as rapid-rise yeast)
- 10 grams Fine Sea Salt
The Beurrage (Butter Block)
- 280 grams European-Style Butter (minimum 82% fat content, cold)
The Savory Filling
- 8 slices Smoked Deli Ham (thinly sliced, high quality)
- 150 grams Gruyère Cheese (grated or thinly sliced)
- 2 tablespoons Dijon Mustard (for brushing)
- 1 teaspoon Herbes de Provence
The Egg Wash & Topping
- 1 large Egg Yolk
- 1 tablespoon Heavy Cream
- 1 teaspoon Nigella Seeds or Poppy Seeds (for garnish)
👨🍳 Instructions
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1
In a stand mixer fitted with a dough hook, combine flour, sugar, yeast, and salt. Add the chilled milk, water, and 40g of softened butter. Mix on low speed for 4 minutes until a smooth but stiff dough forms.
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2
Shape the dough into a flat rectangle, wrap tightly in plastic, and refrigerate for at least 2 hours (or ideally overnight) to relax the gluten and chill the fats.
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3
Prepare the butter block by placing the 280g of cold butter between two sheets of parchment paper. Beat with a rolling pin to flatten, then fold the paper into a 7x7 inch square and roll the butter into the corners to create an even sheet. Refrigerate for 20 minutes.
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4
Roll the chilled dough into a 10x10 inch square. Place the butter block diagonally in the center, fold the corners of the dough over the butter like an envelope, and seal the seams tightly.
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5
Perform the first 'Single Turn': Roll the dough into a long rectangle (about 18 inches long). Fold the bottom third up and the top third down, like a letter. Wrap and chill for 30 minutes.
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6
Repeat the rolling and folding process two more times (total of 3 turns), chilling for 30 minutes between each turn. This creates the hundreds of flaky layers.
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7
After the final chill, roll the dough out on a lightly floured surface into a long rectangle approximately 1/8 inch thick (about 10x24 inches).
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8
Cut the dough into 8 long, narrow triangles. At the base of each triangle, spread a thin swipe of Dijon mustard and sprinkle a pinch of herbes de Provence.
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9
Place a slice of ham and a generous portion of Gruyère at the base. Roll the dough toward the tip, ensuring the point ends up tucked underneath the croissant.
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10
Place croissants on a parchment-lined baking sheet. Cover loosely and let proof in a warm, draft-free spot (75°F) for 2 hours until they have doubled in size and wobble when the tray is shaken.
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11
Preheat your oven to 400°F (200°C). Whisk the egg yolk and heavy cream together and gently brush the tops of the croissants, avoiding the exposed layered edges. Sprinkle with seeds.
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12
Bake for 10 minutes at 400°F, then reduce heat to 375°F and bake for another 10-15 minutes until deep mahogany brown. Cool on a wire rack for 10 minutes before serving to let the cheese set.
💡 Chef's Tips
Always use high-fat European butter; the lower water content prevents the dough from becoming soggy and ensures maximum flakiness. If the dough feels elastic or 'springs back' while rolling, stop immediately and refrigerate it for 15 minutes to relax the gluten. Keep your kitchen cool; if the butter melts into the dough rather than staying in layers, you will lose the 'shatter' effect of the pastry. For a vegetarian version, substitute the ham with sautéed spinach and caramelized onions, ensuring they are very dry before filling. Don't under-bake! A deep golden-brown color indicates that the interior layers are fully cooked and not doughy.
🍽️ Serving Suggestions
Serve warm with a side of crisp cornichons to cut through the richness of the butter and cheese. Pair with a simple arugula salad dressed in a bright lemon vinaigrette. Accompany with a steaming bowl of Café au Lait for a traditional French breakfast experience. A dry sparkling cider or a crisp Sauvignon Blanc makes for a wonderful brunch pairing. For an extra indulgent touch, serve with a small dish of honey-mustard for dipping.