Ham and Cheddar Croissant with Béchamel

Ingredients

• 4 pieces Ready-made croissants (preferably fresh, of good quality)
• 4 slices White ham (half a slice per croissant, cut into small dice if desired)
• 200 g Grated cheddar cheese (finely grated for even melting)
• 1 L Whole milk (at room temperature)
• 50 g Unsalted butter (unsalted)
• 50 g All‑purpose flour (for the roux)
• 1 pinch Nutmeg (freshly grated if possible)
• ½ teaspoon Salt
• ¼ teaspoon Ground white pepper
• 15 g Dijon mustard (about 1 teaspoon)
• 1 teaspoon Lemon juice (optional, to add a touch of acidity)

Instructions

1. Prepare the roux

   Melt the butter in a saucepan over medium heat, then add the flour in a fine stream. Stir constantly with a whisk for 2‑3 minutes until you obtain a smooth, slightly frothy mixture, without coloration.

   Time: PT3M

2. Add the milk and thicken

   Pour the cold milk gradually while whisking vigorously. Bring to a boil, then reduce the heat and let simmer 5‑6 minutes, stirring, until the sauce coats the back of a spoon.

   Time: PT7M

3. Season the béchamel

   Remove from heat, stir in the pinch of nutmeg, salt, white pepper and mix. Taste and adjust seasoning if needed.

   Time: PT1M

4. Let cool slightly

   Let the béchamel rest for 2 minutes at room temperature so it thickens slightly and is easier to spread.

   Time: PT2M

5. Assemble the croissants

   On a board, cut each croissant lengthwise in half without separating completely. Spread a generous layer of béchamel on each half, place a half‑slice of ham, sprinkle grated cheddar, add a small spoonful of Dijon mustard and, if desired, a few drops of lemon juice.

   Time: PT5M

6. Bake

   Preheat the oven to 210°C. Arrange the filled croissants on a baking sheet and bake 8‑10 minutes, until the top is golden and the cheese melted.

   Time: PT9M

   Temperature: 210°C

7. Serve

   Remove the croissants from the oven, let rest 1 minute, then serve immediately, hot and crunchy.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

30 g

Fat

20 g

Fiber

1 g

Ingredient Substitutions

• Instead of Ready-made croissants: Mini puff pastries
• Instead of White ham: Smoked turkey, Parma ham
• Instead of Grated cheddar cheese: Comté, Emmental, Gruyère
• Instead of Whole milk: Semi-skimmed milk, Unsweetened almond milk (lactose‑free version)
• Instead of Unsalted butter: Margarine, Olive oil (for a lighter béchamel)
• Instead of All‑purpose flour: Whole‑wheat flour
• Instead of Nutmeg: Ground nutmeg
• Instead of Ground white pepper: Black pepper
• Instead of Dijon mustard: Whole‑grain mustard
• Instead of Lemon juice: White wine vinegar

Equipment Needed

• Medium saucepan
• Whisk
• Wooden spatula
• Cutting board
• Chef's knife
• Baking sheet
• Oven
• Kitchen scale (optional)
• Measuring spoons (optional)

Critical Steps — Do Not Skip

• Cooking the roux without coloration (step 1)
• Thickening the béchamel without lumps (step 2)
• Baking until golden without burning (step 6)

Chef Tips from the Video

• Use good quality unsalted butter for a richer flavor.
• Grate the cheddar finely so it melts quickly and evenly.
• Add a hint of lemon just before baking to bring freshness that balances the richness.

Troubleshooting

Storage

Refrigerator: Store the béchamel in an airtight container for 3‑4 days. Assembled croissants can be kept for 1 day in the refrigerator, but it’s best to bake them just before serving.

Freezer: Béchamel freezes for 1 month; thaw in the refrigerator before use. Assembled croissants can be frozen, but the pastry texture will be less crisp after thawing.

Room temperature: Do not leave at room temperature for more than 2 hours, especially because of the ham and cheese.

Make-Ahead Tips

• Prepare the béchamel 1‑2 days ahead and keep it refrigerated; gently reheat before assembling.
• Croissants can be filled ahead, covered with cling film and baked just before serving.