Classic French Breakfast Croissants Filled with Ham and Cheese
French Croissants
There’s something truly indulgent about biting into a warm, flaky croissant, especially when it’s packed with rich ham and melting cheese for that perfect savory breakfast. This recipe captures the essence of a classic French breakfast, combining buttery, crispy layers with savory fillings that will make your morning feel special.
Whether you’re preparing a weekend brunch or a cozy weekday breakfast, these croissants are sure to impress. The process isn’t overly complicated—making the dough from scratch is rewarding, but you can also use store-bought croissants to save time and still enjoy the delicious filling.
Ingredients
- 3 cups All-purpose flour
- 1 1/4 cups Unsalted butter
- 2 1/4 tsp Active dry yeast
- 1 cup Whole milk
- 2 tsp Sugar
- 1 tsp Salt
- 8 oz Thinly sliced ham
- 1 cup Grated Gruyère cheese
- 1 large Eggs
Instructions
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In a small bowl, dissolve yeast and a pinch of sugar in warm milk. Let it sit until frothy, about 5-7 minutes.
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In a large mixing bowl, combine flour, remaining sugar, and salt. Add cold butter, cutting it into the flour until the mixture resembles coarse crumbs.
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Pour in the yeast mixture and knead until a smooth dough forms. Wrap in plastic wrap and refrigerate for at least 2 hours or overnight.
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Roll the dough into a large rectangle on a lightly floured surface. Fold it into thirds, wrap, and chill for 30 minutes. Repeat the rolling and folding process 2 more times to create layers.
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Roll the dough into a rectangle. Spread slices of ham and grated cheese over half of the dough. Fold it in half and cut into 4 equal rectangles.
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Roll each rectangle into a croissant shape or leave as is. Place on a baking sheet lined with parchment paper.
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Beat the egg and brush it over the croissants. Let them rise for 30 minutes. Preheat oven to 400°F.
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Bake for 15-20 minutes until golden brown and crispy. Serve warm.
Tips & Notes
- Use high-quality ham and cheese for the best flavor.
- Ensure the dough is cold when layering for flaky results.
- You can prepare the dough ahead of time and refrigerate overnight.