Ham, Thyme, And Gruyere Croissant Recipe

Mix dry and wet ingredients

In a large bowl or stand mixer fitted with a paddle, combine 3.25 cups all-purpose flour, 2 tbs sugar, 1 tsp salt, and 2.25 tsp instant yeast. In a separate small bowl whisk 3 tbs whole milk and 3/4 cup cold water. Add liquids and 3 tbs softened butter to the dry ingredients and mix on low until a shaggy dough forms (about 1–2 minutes). Switch to dough hook and knead for 2–3 minutes until smooth but still slightly soft. The dough temperature should be cool-ish; do not overheat.

First chill

Shape dough into a flat rectangle, wrap in plastic, and chill in the refrigerator for 30 minutes to 1 hour to firm up before laminating.

Prepare butter block

While dough chills, place 1 cup cold unsalted butter between two sheets of parchment and beat/roll it into a 7x7 inch square about 1/2-inch thick. Keep chilled but pliable (not rock-hard).

Laminate (enclose butter)

On a lightly floured surface roll chilled dough to a 10x14 inch rectangle. Place the butter block in the center so it covers the middle third of the dough. Fold the two uncovered dough thirds over the butter so they meet in the middle (book fold), sealing edges. Chill the folded dough 20–30 minutes until firm.

Turns (folds)

Roll the dough into a 10x14 inch rectangle again and perform a single letter fold (fold one third over the center, then the other third over it). Rotate the dough 90 degrees, wrap, and chill 20–30 minutes. Repeat this rolling and single fold two more times for a total of three turns. After the final turn, chill at least 1 hour or overnight—dough must be cold and the butter distinct in layers.

Roll and cut

Remove chilled laminated dough and roll into a 12x16 inch rectangle about 1/8–1/4 inch thick. Trim edges to make a neat rectangle. Cut rectangle in half lengthwise to two 6x16 inch strips. On each strip, cut 4 triangles (base about 3.5–4 inches) to make 8 triangles total. Keep triangles cold if dough gets warm.

Add filling

If using, spread a thin layer (about 1/4 tsp) of Dijon mustard down the center of each triangle base. Place 1 slice of ham folded to fit (or 1/8 cup loosely if coarsely chopped) near the base, leaving a 1/2 inch border. Top ham with about 2 tbs (approx. 2 tablespoons) of grated or thinly sliced Gruyere. Sprinkle about 1/8 tsp of chopped fresh thyme over the cheese. Do not overfill.

Roll into crescents

Starting at the base, gently stretch each triangle slightly (about 1/2 inch) and roll toward the tip, tucking the tip underneath the croissant. Place each croissant seam side down on a parchment-lined baking sheet, spacing 2 inches apart. Curve ends slightly to form a crescent shape if desired.

Proof

Cover loosely with lightly oiled plastic or a damp kitchen towel. Let proof at 75–80°F (24–27°C) until puffy and nearly doubled, about 60–90 minutes. If you prefer to bake later, refrigerate tightly for up to 12 hours and bake from cold, adding ~10 extra minutes to bake time.

Egg wash

Preheat oven to 400°F (200°C). Whisk 1 egg with 1 tsp cold water to make egg wash. Gently brush croissants with egg wash just before baking, taking care not to deflate them.

Bake

Bake croissants in the center of the preheated oven for 14–18 minutes until deep golden brown and cheese inside is melted. Rotate the pan halfway through for even color. If croissants are larger or proofed longer, they may require up to 20 minutes.

Finish

Remove from oven and, if desired, brush tops lightly with 1 tbs softened butter for shine and flavor. Let rest 5 minutes on the baking sheet so cheese sets slightly.

Serve

Serve warm for the best melty texture, or cool completely and serve cold. Croissants can be reheated in a 350°F (175°C) oven for 6–8 minutes wrapped loosely in foil (or 2–3 minutes in a toaster oven) to warm through and crisp exterior.