This might be the best Ham & Cheese Croissant in Nyc! From Unregular Bakery
This might be the best HAM & CHEESE CROISSANT in NYC! From Unregular Bakery! 🥐😍🤤 is a medium American recipe that serves 4. 350 calories per serving. Recipe by Devour Power TV on YouTube.
Prep: 2 hrs 35 min | Cook: 20 min | Total: 3 hrs 10 min
Cost: $7.12 total, $1.78 per serving
Ingredients
- 2.5 cups All-Purpose Flour (sifted)
- 1 cup Unsalted Butter (cold, cut into 1/2‑inch cubes)
- 2 tsp Instant Yeast (active dry yeast works as a substitute)
- 2 tbsp Granulated Sugar (for the dough)
- 1 tsp Salt (fine sea salt)
- 0.75 cup Warm Milk (heated to about 110°F (43°C))
- 1 large Egg (beaten; half for egg wash, half mixed with milk for glaze)
- 8 slices Ham (thinly sliced, preferably smoked)
- 4 slices Swiss Cheese (thinly sliced)
- 1 tbsp Milk for Egg Wash (mixed with beaten egg)
Instructions
Mix Dough
In the stand mixer, combine flour, sugar, salt, and instant yeast. Add warm milk and the beaten egg, then mix on low speed until a shaggy dough forms.
Time: PT10M
Knead and Rest
Knead on medium speed for 5‑6 minutes until smooth. Transfer to a lightly oiled bowl, cover, and let rest at room temperature for 30 minutes.
Time: PT30M
Prepare Butter Block
Place the cold butter cubes between two sheets of parchment and pound with a rolling pin into a 6‑inch square. Keep the butter block chilled.
Time: PT5M
Laminate Dough
Roll the rested dough into a 12‑inch rectangle. Place the butter block in the center, fold the dough over the butter like an envelope, seal edges. Roll out to a 12×24‑inch rectangle and perform a single turn (fold third‑third). Refrigerate for 30 minutes. Repeat rolling and folding two more times, chilling 30 minutes between each turn.
Time: PT20M
Final Rest
After the third turn, wrap the dough in plastic and refrigerate for 30 minutes before shaping.
Time: PT30M
Shape Croissants
Roll the chilled dough into a 12×24‑inch sheet (about 1/4‑inch thick). Cut into 4‑inch wide triangles. Place a slice of ham and a slice of cheese at the wide end of each triangle, then roll tightly toward the tip, forming a crescent shape.
Time: PT15M
Proof
Arrange the shaped croissants on a parchment‑lined baking sheet, leaving space between them. Cover loosely with a clean kitchen towel and let rise at room temperature until doubled in size, about 45 minutes.
Time: PT45M
Egg Wash
Mix the remaining beaten egg with 1 tbsp milk. Brush the tops of the croissants lightly with the egg wash.
Time: PT5M
Bake
Preheat the oven to 200°C (392°F). Bake the croissants for 20 minutes, or until deep golden brown and the cheese is melted.
Time: PT20M
Temperature: 200°C
Cool and Serve
Transfer the baked croissants to a cooling rack and let rest for 10 minutes before serving.
Time: PT10M
Nutrition Facts
- Calories
- 350
- Protein
- 15g
- Carbohydrates
- 30g
- Fat
- 20g
- Fiber
- 2g
Dietary info: Contains gluten, Contains dairy, Contains eggs
Allergens: Gluten, Dairy, Eggs, Milk
Ingredient Substitutions
- Instead of All-Purpose Flour: Bread Flour
- Instead of Unsalted Butter: European butter
- Instead of Instant Yeast: Active Dry Yeast
- Instead of Warm Milk: Water
- Instead of Egg: Egg substitute
- Instead of Ham: Turkey ham
- Instead of Swiss Cheese: Gruyère, Cheddar
Equipment Needed
- Stand Mixer with Dough Hook
- Rolling Pin
- Baking Sheet
- Parchment Paper
- Pastry Brush
- Sharp Knife
- Cooling Rack (optional)
- Oven
Critical Steps — Do Not Skip
- Lamination of butter into the dough
- Shaping and sealing the croissant tip
- Proofing until doubled in size
- Baking to a deep golden color
Chef Tips from the Video
- For extra flakiness, use a high‑fat European butter.
- Add a pinch of nutmeg to the dough for subtle warmth.
- If you prefer a stronger cheese flavor, use Gruyère instead of Swiss.
Troubleshooting
Butter leaked into the dough during lamination.
Chill the dough and butter longer before rolling; work quickly and keep the surface cool.
Croissants did not rise enough during proof.
Ensure the proofing environment is warm (around 24‑27°C) and give extra time; a drafty kitchen can stall fermentation.
Croissants baked too pale.
Increase oven temperature by 10‑15°C or extend bake time by 2‑3 minutes; ensure the oven is fully pre‑heated.
Storage
Refrigerator: Store in an airtight container for up to 2 days; reheat in a 175°C oven for 5 minutes.
Freezer: Wrap individually in foil and freeze for up to 1 month; bake from frozen at 200°C for 25‑30 minutes.
Room temperature: Best eaten fresh; can sit at room temperature for up to 4 hours.
Make-Ahead Tips
- The dough can be prepared up to the final shaping step and frozen; bake directly from frozen.
- Ham and cheese can be pre‑assembled and frozen on the tray before the final bake.
Frequently Asked Questions
What is the cultural significance and history of the ham and cheese croissant in American bakery tradition?
The ham and cheese croissant blends French pastry technique with classic American deli flavors, becoming a popular breakfast item in New York City bakeries. It reflects the city’s multicultural food scene, where French viennoiserie meets the beloved ham‑and‑cheese sandwich.
What are the traditional regional variations of ham and cheese croissants in United States cuisine?
In the Northeast, especially New York, the croissant is often filled with smoked ham and Swiss cheese. In the Midwest, you might find it with turkey and cheddar, while West Coast versions sometimes add avocado or spicy jalapeño for a modern twist.
How is a ham and cheese croissant traditionally served in New York City bakeries?
Bakeries in New York typically serve the croissant warm, straight from the oven, sometimes with a side of mustard or a small salad. It is often enjoyed with coffee as a quick breakfast or mid‑day snack.
What occasions or celebrations is the ham and cheese croissant associated with in American culture?
While not tied to a specific holiday, ham and cheese croissants are a staple for brunch gatherings, office breakfasts, and holiday buffet spreads where a portable, elegant pastry is appreciated.
What makes the ham and cheese croissant special or unique in American pastry cuisine?
Its uniqueness lies in the combination of a laminated, buttery croissant dough with savory fillings, creating a contrast of flaky texture and melty cheese that isn’t typical of sweet croissants.
What are the most common mistakes to avoid when making ham and cheese croissants at home?
Common errors include over‑softening the butter during lamination, under‑proofing the shaped croissants, and over‑filling which can cause the pastry to split. Keep butter cold, allow full rise, and use a modest amount of ham and cheese.
Why does this ham and cheese croissant recipe use a three‑turn lamination instead of a single turn?
Three turns create multiple layers of butter and dough, resulting in the classic flaky, airy texture. A single turn would produce a denser pastry that lacks the signature lightness.
Can I make ham and cheese croissants ahead of time and how should I store them?
Yes. Shape the croissants, freeze them on a tray, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes, or thaw and bake later. Store baked croissants in an airtight container at room temperature for up to 4 hours.
What texture and appearance should I look for when the ham and cheese croissants are done?
The croissants should be deep golden‑brown, glossy from the egg wash, and feel firm to the touch. When split open, the interior should be airy with visible layers and the cheese fully melted.
What does the YouTube channel Devour Power TV specialize in?
The YouTube channel Devour Power TV specializes in street‑food‑inspired recipes, bakery classics, and high‑energy cooking tutorials that showcase bold flavors and approachable techniques for home cooks.
How does the YouTube channel Devour Power TV's approach to American bakery recipes differ from other cooking channels?
Devour Power TV focuses on recreating iconic bakery items with a fast‑paced, visually dynamic style, often emphasizing shortcuts and ingredient swaps while still preserving authentic textures, unlike many channels that stick to traditional, slower methods.
Last updated: August 29, 2026
