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