Croissant Au Jambonet Bechamel Recipe

Warm the milk

Pour the milk into a small saucepan and warm over low heat until just steaming but not boiling; keep warm while making the roux.

Make the roux

In a medium saucepan over medium heat, melt 3 tbs unsalted butter. When foam subsides and butter is melted, add 3 tbs all-purpose flour and whisk constantly for 1½–2 minutes to cook the flour without browning.

Add milk and season

Gradually pour the warm milk into the roux in a slow, steady stream while whisking to prevent lumps. Continue to cook and whisk until the sauce thickens and becomes smooth (about 4–6 minutes). Remove from heat and stir in 1 tsp salt, 1 tsp freshly ground black pepper, and 1 tsp ground nutmeg. Taste and adjust seasoning. Keep the béchamel warm (cover to prevent skin).

Preheat oven

Preheat your oven to 200°C (400°F). Position a rack in the center of the oven.

Prepare croissants

Slice each croissant horizontally about two-thirds of the way through so the top remains attached like a hinge (or fully split if preferred). If using firmer store-bought croissants, you can hollow a small amount of interior to make room for filling.

Assemble with mustard, ham, cheese

Lightly spread about 1 teaspoon Dijon mustard on the cut interior of the bottom half of each croissant (optional). Place 2 slices of ham folded to fit onto the bottom half. Spoon roughly 2–3 tbs of the warm béchamel over the ham (enough to coat but not make soggy). Sprinkle about 2–3 tbs (roughly ¼ cup total per croissant) of grated Gruyère over the béchamel. Close the top of the croissant.

Brush and top

Place assembled croissants on a baking sheet lined with parchment. Lightly brush the tops with 1 tbs melted butter. Spoon or pipe remaining béchamel over the top of each croissant (about 1–2 tbs each) and evenly sprinkle the reserved 1 cup grated cheese over the tops for gratinée.

Bake until golden and bubbling

Bake in the preheated oven for 8–12 minutes, or until the cheese is melted, bubbling, and lightly golden and the croissant is warmed through. If you want a deeper gratinée, finish under a hot broiler/grill for 1–2 minutes—watch closely to avoid burning.

Rest and garnish

Remove from oven and let rest 1–2 minutes. Brush any exposed pastry edges with a little extra melted butter if desired. Sprinkle chopped fresh parsley over the tops for color. Serve immediately while warm.