Classic Ham and Cheese Croissant Recipe and Baking Tips

For the croissant dough:

• 4¼ teaspoons dry instant yeast
• ¾ cup plus 1¾ tablespoons cold water
• 4¼ cups plus 2½ tablespoons all-purpose bread flour, plus more as needed for dusting
• 2 tablespoons high-fat “European-style” or Vermont unsalted butter, softened (preferably 83–84 percent butterfat)
• ⅓ cup plus 1¾ teaspoons granulated sugar
• 1 large egg
• 1 tablespoon heavy cream
• 2⅛ teaspoons kosher salt
• ¼ cup prepared levain
• Nonstick cooking spray, as needed

For the butter block:

• 2½ sticks of high-fat “European-style” or Vermont unsalted butter, softened (83–84 percent butterfat)

For the egg wash:

• 2 eggs
• 1 pinch salt
• Dash of milk

For the filling:

• 2 tablespoons Dijon mustard, divided
• 12 thin slices of ham
• 12 thin slices of cheese
• Cracked black pepper, for sprinkling

Note: The total time does not include 2 days of inactive time.

Day 1
Make the dough:

1. 1

   In a small bowl, stir together the yeast and room-temperature water until dissolved.

2. 2

   In a stand mixer fitted with the dough hook attachment, combine the flour, butter, sugar, egg, cream, salt, and the levain. Start on the lowest speed and mix for 1 minute, then increase to medium and mix until the dough is just combined, about 3–4 minutes more. The dough should be elastic and come out of the bowl in one piece.

3. 3

   Lightly grease a medium bowl with nonstick spray.

4. 4

   Transfer the dough into the bowl and cover it with plastic wrap pressed directly on the dough to prevent skin from forming.

5. 5

   Proof the dough in a warm spot until it doubles in size, 1.5–2 hours.

6. 6

   Remove the plastic wrap and punch down the dough, releasing as much gas as possible.

7. 7

   Invert the bowl of dough and allow the dough to fall onto a piece of plastic wrap.

8. 8

   Shape the dough into a 10-inch square.

9. 9

   Place the dough, still on the plastic wrap, onto a sheet pan and cover it with another sheet of plastic wrap.

10. 10

    Refrigerate overnight.

Make the butter block:

1. 1

   Draw a 7-inch square on a piece of parchment paper with a pencil.

2. 2

   Flip the parchment over so the softened butter won’t come into contact with the pencil marks.

3. 3

   Place the softened butter in the center of the square and cover it with another sheet of parchment paper.

4. 4

   Use an offset spatula or bench scraper to spread the butter evenly to fill the square.

5. 5

   Refrigerate it overnight.

Day 2
Prepare the dough:

1. 1

   Remove the butter mixture from the refrigerator and let it stand for 5–10 minutes to become pliable enough to work with.

2. 2

   Lightly flour your work surface.

3. 3

   Remove the cold dough from the refrigerator, and place it on the work surface.

4. 4

   Arrange the 7-inch butter block in the center of the dough, so it looks like a diamond in the center of the square (rotated 45 degrees, with the corners of the butter block facing the center of the dough’s sides).

5. 5

   Pull the corners of the dough up and over to the center of the butter block. Pinch the seams of the dough together to seal the butter inside.

6. 6

   Lightly dust the work surface with flour to ensure that the dough won’t stick.

7. 7

   With a rolling pin, use steady, even pressure to roll out the dough from the center so that it triples in length. You may need to add more flour between rolling to keep the dough from sticking to the surface and the rolling pin. When finished, you should have a rectangle about 20x10 inches and a ¼-inch thick.

8. 8

   Fold one-third of the dough onto itself, keeping the edges lined up with each other.

9. 9

   From the bottom side, fold the remaining one-third of the dough on top of the side that you already folded.

10. 10

    Wrap the dough tightly in plastic wrap and place it on a sheet pan.

11. 11

    Refrigerate the dough for about 1 hour to relax the gluten and prevent the butter from melting.

12. 12

    With the seam facing to the right, repeat the steps above for your second and third folds.

13. 13

    After the third fold, refrigerate the dough for 1 hour. (If you don’t have enough space in the refrigerator, you can gently fold the dough in half to fit.)

14. 14

    Lightly flour the work surface and lay the dough flat.

15. 15

    Trim the edges of the dough to make a neat rectangle.

16. 16

    Using a ruler, start from the left side and score the dough every 3 inches along the bottom edge until you reach the right side of the dough.

17. 17

    Make the first score on the top edge, 1½ inches from the left end.

18. 18

    Continue scoring the top edge every 3 inches. These staggered marks will give a guideline for cutting triangles.

19. 19

    Use a large chef’s knife to connect each score mark on the top with the two at the bottom on either side of it. The isosceles triangles should measure 3 inches wide and 10 inches long.

20. 20

    Place the cut triangles on a parchment paper–lined sheet pan, wrap it tightly in plastic wrap, and refrigerate for 30 minutes to 1 hour.

21. 21

    Remove the dough triangles from the refrigerator, and ensure there is no flour on your work surface.

22. 22

    Working with one triangle at a time, hold the base of the triangle with one hand and use the fingertips of your other hand to lightly grasp near its base. Gently stretch the dough an additional 2–3 inches (5–8 cm) in length, pulling your fingers toward the tip and being careful not to tear the dough.

23. 23

    Slather a ½ teaspoon of Dijon mustard in a thin, even layer across each triangle.

24. 24

    Place one slice of ham and one slice of cheese across the widest end of the triangle.

25. 25

    Crack a little black pepper over each croissant.

26. 26

    Starting at the wide end, roll the croissant dough toward the tip, keeping steady and even pressure as you roll to keep the ham and cheese in place, until it comes to a rest on the tip of the triangle. (Make sure the tip of the dough is on the bottom of the croissant, or else it will unravel in the oven.)

27. 27

    Line a sheet pan with parchment paper.

28. 28

    Place the croissants on the sheet pan about 4 inches apart. Lightly lay a piece of plastic wrap over the croissants and refrigerate overnight.

Day 3
Bake the croissants:

1. 1

   Remove the tray of croissants from the refrigerator, keeping them lightly covered in plastic wrap.

2. 2

   Let them stand at room temperature until tripled in size, about 2–3 hours.

3. 3

   Place a rack in the center of the oven. Preheat the oven to 375 degrees Fahrenheit.

4. 4

   In a small bowl, make the egg wash by whisking together the eggs, salt, and milk.

5. 5

   Gently remove the plastic wrap from the croissants. Lightly brush the croissants with the egg wash, making sure not to apply too much pressure, which can cause the croissants to deflate.

6. 6

   Bake on the center rack until golden brown, about 12–15 minutes.

7. 7

   Remove the croissants from the oven and let them cool for 5 minutes before serving.

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