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Le Chaudron recipe
Croissants ham cheese
Baked ham and cheese croissants
⏱ 15 minServes 4Easy520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
4butter croissants
8 slicescooked ham
200 g (7 oz)grated Gruyère- 100 g (3½ oz)grated Emmental
200 ml (¾ cup)2% milk
2 tbspDijon mustard- 40 g (1½ oz)unsalted butter
30 g (1 oz)all-purpose flour
2whole eggs
1 pinchnutmeg
1 tspfine salt
1 tspfreshly ground pepper
1bunch of chives
- 4 butter croissants
- 8 slices cooked ham
- 200 g (7 oz) grated Gruyère
- 100 g (3½ oz) grated Emmental
- 200 ml (¾ cup) 2% milk
- 2 tbsp Dijon mustard
- 40 g (1½ oz) unsalted butter
- 30 g (1 oz) all-purpose flour
- 2 whole eggs
- 1 pinch nutmeg
- 1 tsp fine salt
- 1 tsp freshly ground pepper
- 1 bunch of chives
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 180°C (350°F) convection. Make the béchamel: melt 40 g (3 tbsp) butter in the medium saucepan over low heat until it foams lightly, without browning.Making it from scratch? See the yeast dough — rises ~2 h
- Add the flour all at once and whisk into a smooth pale roux. Cook 1 minute over low heat, stirring constantly, without letting it color.
- Pour in the warm milk in a thin stream, whisking constantly to avoid lumps. Keep whisking over medium heat for 5 minutes until it coats the spoon.
- Season with a pinch of freshly grated nutmeg, salt and pepper. Off the heat, stir in the Dijon mustard and half the grated Gruyère until melted.
- Beat the 2 eggs in a small bowl and whisk them into the warm béchamel; they make the filling creamy and help it set.
- Slice the 4 croissants lengthwise with a serrated knife, without cutting all the way through.
- Spread the inside of each croissant generously with the cheese béchamel and add 2 folded slices of ham. Close and arrange snugly in the buttered 25 cm (10 in) baking dish.
- Spread the rest of the béchamel over the tops and sprinkle with the mixed grated Gruyère and Emmental. Bake 15 minutes at 180°C (350°F) until golden and melted. Sprinkle with chives and serve.
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