CROQUE CROISSANT
Difficulty
Hot
Ingredients
For 6
8 croissants
4 slices of cooked ham
200 g Comté cheese
0.75 L whole milk
75 g butter
75 g flour
20 g wholegrain mustard
A few pinches of salt, pepper and nutmeg.
Associated Product
Recipe
This croque croissant recipe revisits a classic restaurant dish. Quick and easy to make, it will be a delicious treat for your customers, perfect for lunches, brunches or savoury snacks...
Preparation : 15 minutes
MUSTARD BÉCHAMEL SAUCE:
Melt the butter in a saucepan, add the flour, then gradually stir in the cold milk.
Cook until thickened before seasoning and adding the mustard.
Set aside 1/3 of the béchamel sauce for the final gratin.
CROISSANT BASE:
Leave the croissants to defrost for 20 minutes.
Cut them in half and flatten them slightly.
Spread each half with béchamel sauce.
Butter the baking tin. Assemble the layers, alternating between croissants, Comté cheese, ham and croissants again.
Finish with a layer of croissants and sprinkle small pieces of butter on top.
BAKING:
Cover the mould with baking paper and place another mould on top to press down lightly.
Bake for 30 to 35 minutes at 170°C. Leave to cool, then cut into slices.
Mix the remaining béchamel sauce with the rest of the grated comté cheese and spread this mixture over the slices.
Bake for a few minutes until a nice golden crust forms.
Melt the butter in a saucepan, add the flour, then gradually stir in the cold milk.
Cook until thickened before seasoning and adding the mustard.
Set aside 1/3 of the béchamel sauce for the final gratin.
CROISSANT BASE:
Leave the croissants to defrost for 20 minutes.
Cut them in half and flatten them slightly.
Spread each half with béchamel sauce.
Butter the baking tin. Assemble the layers, alternating between croissants, Comté cheese, ham and croissants again.
Finish with a layer of croissants and sprinkle small pieces of butter on top.
BAKING:
Cover the mould with baking paper and place another mould on top to press down lightly.
Bake for 30 to 35 minutes at 170°C. Leave to cool, then cut into slices.
Mix the remaining béchamel sauce with the rest of the grated comté cheese and spread this mixture over the slices.
Bake for a few minutes until a nice golden crust forms.
Dressing : 10 minutes
Leave to rest for 10 minutes before turning out.
Serve warm, ideally accompanied by a green salad.
Serve warm, ideally accompanied by a green salad.
Chef's tip
For a change, you can adapt this recipe in endless ways with different cheeses (raclette, Cantal, etc.) or proteins (turkey breast, smoked tofu, pastrami, etc.).