HAM & CHEESE CROISSANT
Cost
Difficulty
None
no waste
Ingredients
For 1
1 day-old croissant
60g béchamel sauce
1 slice of ham (40g)
40g grated Emmental cheese
Associated Product
Recipe
Discover how to turn day-old croissants into a premium ham and cheese bake with béchamel and Emmental. A simple upcycling recipe for cafés, and restaurants.
Preparation : 10 minutes
Béchamel:
Melt the butter in a saucepan, add the flour, and cook the roux until lightly golden.
Gradually whisk in half of the warm milk until smooth, then add the remaining milk.
Bring to a boil and cook, stirring continuously, until the sauce thickens.
Season to taste with salt, pepper, and a pinch of nutmeg if desired.
Gradually whisk in half of the warm milk until smooth, then add the remaining milk.
Bring to a boil and cook, stirring continuously, until the sauce thickens.
Season to taste with salt, pepper, and a pinch of nutmeg if desired.
Dressing : 10 minutes
Slice the croissant in half lengthwise.
Spread a thin layer of béchamel sauce inside.
Add the ham and a small amount of the grated Emmental cheese.
Close the croissant.
Finish and Bake
Spread the remaining béchamel sauce over the top of the croissant.
Sprinkle with the remaining grated Emmental cheese.
Bake at 170°C (340°F) for 12 minutes, or until golden and bubbling.
Spread a thin layer of béchamel sauce inside.
Add the ham and a small amount of the grated Emmental cheese.
Close the croissant.
Finish and Bake
Spread the remaining béchamel sauce over the top of the croissant.
Sprinkle with the remaining grated Emmental cheese.
Bake at 170°C (340°F) for 12 minutes, or until golden and bubbling.
Chef's tip
Let the roux cool for a few minutes before adding the milk to help prevent lumps.