Half the pleasure of this recipe lies in the fact that almost everything can be done well in advance. The other half is that they’re so very, very good!
At GAIL’s, we usually assemble our ham and cheese croissants in the afternoon, then store them overnight in the fridge. Come morning, they go directly into a very hot oven until the heat penetrates right to their cores and melts the cheese within, giving them the oozing, molten centres that we love.
- Yield: 6 croissants
- 6 plain croissants, at least a day old
- 1 quantity cheesy béchamel sauce
- 6 slices of ham
- 180 g Gruyère, grated
- Preheat the oven to 190°C/gas mark 5. With a sharp, serrated knife, slice the croissants open lengthwise down one side to form pockets.
- Spread the insides evenly with some of the béchamel sauce and lay a slice of ham across the bottom half. Sprinkle over a handful of Gruyère (reserving some for topping) and close them up.
- Spread a little more béchamel on top of each croissant, and finish with another sprinkling of Gruyère. Bake until the cheese is golden brown and the croissant itself is crisp and flaky – around 10–15 minutes. Eat while still warm if you possibly can.