Baked Ham and Cheese Croissants

Flaky, buttery croissant bread requires time, precision, and patience, but is a very rewarding baking project that will make your kitchen smell like a French boulangerie. (And is there any better smell than fresh bread?) I know making homemade pastry can seem intimidating, but I thoroughly break down the process for you, step by step, in the tutorial below. Any home baker—like me or you—can accomplish this.

Love Eggs Benedict but don’t love all the time it takes to make? Then this easy baked Eggs Benedict casserole is for you! Made with flaky, buttery croissants. Delicious!

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Love Eggs Benedict but don’t love all the time it takes to make a plate for everyone? Well then this easy, baked Eggs Benedict casserole is for you!

Made with buttery, bakery-fresh croissants, this casserole is absolutely THE BEST.

For many of us, bread baking has become child’s play. Sourdough was the pantry staple we never knew we needed and the fun we had with focaccia feels like a lifetime ago (it was). Even our homemade pizza dough obsession is getting a little old.

We’re ready to move on to more advanced carbs, which is why we consulted Paul Baker, the expert baker and co-founder of St Pierre, America’s fastest-growing European Bakery brand. He provided us with tons of helpful pastry tips and baking techniques that will improve any homemade brioche, croissants, popovers, and French baguettes. (The first step? Start stocking up on butter.)

Perfect flaky croissants with a light and fluffy interior and golden flaky crust, delicious croissants that come together without a mixer!

Now is the time to face your baking fears and give these a go. With all the tips, detailed diagrams, and instructions I’ve written down below you’ll be mastering croissants in no time.

To make these as easy as possible you don’t even need a mixer to make these. Just a little bit of elbow grease and patience, and you’ll be rewarded with a tray full of flaky, buttery croissants.

Prep: 25 min. + chilling Bake: 20 min. + cooling

These croissants may be a little time-consuming, but for holidays and other special occasions, it’s worth the extra effort – and calories!

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Ingredients

2-1/2 to 3 cups all-purpose flour
1 tablespoon sugar
1 package (1/4 ounce) active dry yeast
3/4 teaspoon salt
1 cup warm water (120° to 130°)
1 tablespoon shortening
1 cup cold butter, cubed
1 large egg, beaten

Directions

In a large bowl, combine 1 cup flour, sugar, yeast and salt. Add warm water and shortening. Beat on medium speed for 2 minutes. Add 1/2 cup flour; beat 2 minutes longer. Stir in enough remaining flour to form a soft dough.
Turn dough onto a lightly floured surface; roll into a 15×10-in. rectangle. In a small bowl, beat cold butter until softened but still cold. Spread dough with a fourth of the butter. Fold dough into thirds, starting with a short side. Turn dough a quarter turn. Repeat rolling, buttering and folding three times. Wrap in plastic. Refrigerate overnight.
On a floured surface, roll dough into a 14-in. square. With a sharp knife, cut into quarters. Cut each quarter diagonally in half, forming two triangles. Roll up triangles from the wide end; place with pointed end down 2 in. apart on a greased baking sheet. Curve ends to form a crescent shape. Cover and refrigerate for 20 minutes.
Brush with egg. Bake at 425° for 13-18 minutes or until golden brown. Remove from pan to a wire rack to cool.

Nutrition Facts

1 each: 375 calories, 25g fat (15g saturated fat), 88mg cholesterol, 462mg sodium, 32g carbohydrate (2g sugars, 1g fiber), 5g protein.

Recipe Notes

Can I freeze these baked ham and cheese croissants?

Yes, you can. Once baked, allow the croissants to cool completely before wrapping them tightly with plastic wrap to store in an airtight container or Ziploc bag in the freezer.

Frozen baked ham and cheese croissants should last in the freezer for up to 3 months. Thaw overnight in the fridge and reheat in the oven.

Can I make these croissants in advance?

For the best taste and texture, I suggest that you assemble the croissants the night before only, unbaked and wrapped tightly with plastic wrap and stored in the refrigerator.

Preheat your oven to 375F and spray a 9×13 dish. Slice your croissants in half and then divide your slices of cheddar in half also.
Combine your butter, mustard, honey and Worcestershire sauce in a small bowl.
Spread the mixture mustard on each side of your croissant. Then lay a slice of cheese on the bottom side, with a slice of ham folded on top. Put the top of your croissant on the sandwich and place it in the dish.
Once all of your croissants are assembled, then brush the tops with the egg white. Sprinkle the tops with poppy seeds.
Bake for 15-18 minutes, till the cheese is melted and the tops are golden.

Our favorite lunchbox for packing up leftover!

If you have leftovers, pack them up for a fun lunch!

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of smoked cheddar cheese or regular is fine
of deli cut ham
egg white + a splash of water

Preheat your oven to 375F and spray a 9×13 dish. Slice your croissants in half and then divide your slices of cheddar in half also.
Combine your butter, mustard, honey and Worcestershire sauce in a small bowl.
Spread your mustard on each side of your croissant. Then lay a slice of cheese on the bottom side, with a slice of ham folded on top. Put the top of your croissant on the sandwich and place it in the dish.
Once all of your croissants are assembled, then brush the tops with the egg white. Sprinkle the tops with poppy seeds.
Bake for 15-18 minutes, till the cheese is melted and the tops are golden.

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Family Favorite, sandwich

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An easy make ahead breakfast bake the ham and cheese croissant bake is like a croque monsieur easy button. Made with flaky croissants, gruyere cheese, eggs, and ham, and baked to perfection its a fast way to impress.

This Ham and Cheese Croissant Bake is the perfect easy Easter brunch recipe! Its also a great way to use up all that leftover ham!

The delicious breakfast casserole is perfect for any holiday morning or weekend brunch! Prep the night before and the next morning you have a perfect breakfast ready to go into the oven.

This is not your typical ham and cheddar breakfast bake. The ham, gruyere, and mustard are very reminiscent of Croque Monsieur which will always hold a special place in my heart.

I love recreating food memories. The taste and smell of food can be extraordinarily evocative. It brings back memories not just of eating the food itself but also of where we were and who we were with.

On my thirteenth birthday I was biking around Holland with my Opa and Uncle. We wound up at a little French bistro. It was across the street from a beautiful old church and I had my first ever Croque Monsiuere. I will never forget that trip and every time I taste Croque Monsiuere I am transported back to that little bistro. To enjoying a delicious meal on a beautiful afternoon with two of my favorite people.

One of my favorite things for Easter and Christmas is to have an easy make ahead breakfast casserole ready to go into the oven so I can be present with the kids instead of busy in the kitchen. I love to cook but I don’t want to miss them hunting for eggs all over the years Easter morning!

This cheesy croissant casserole is sure to be a crowd pleaser!

Ham and Cheese Croissant Bake Ingredients

Croissants: day-old croissants torn into thirds and toasted with butter. The toasted buttery croissants create the perfect base for this ham and cheese croissant bake. This is a great use for stale croissants!

Ham: Slices of ham are torn into pieces and tucked between the croissants.

Cheese: Any cheese you like will work. I like a gruyere blend and Swiss cheese is always a classic pairing with ham but I think a sharp cheddar cheese would be delicious as well!

Cream: we use a mix of heavy cream and milk to create the perfect egg base.

Eggs: can’t have a breakfast bake without eggs.

Dijon Mustard: a little dry mustard and nutmeg in the egg base gives this cheese croissant breakfast casserole croque monsieur vibes with a lot less work!

Seasoning: I like to add a little nutmeg and fresh thyme but you can add any seasoning you like with ham!

Everything bagel seasoning: a topping of everything bagel seasoning takes things to the next level. Poppy seeds, or sesame seeds work well too!

How to make a Ham and Cheese Croissant Bake

Preheat the oven to 350 degrees F. Grease a 9 x 9-inch baking pan or pie plate with melted butter or olive oil.

Arrange the torn croissants in the baking dish and brush lightly with melted butter. Transfer to the oven and bake 5-8 minutes, or until the croissants are lightly toasted.

In a large bowl, whisk together the cream, milk, eggs, mustard, nutmeg, salt and pepper.

Pour the egg mixture on top of the croissants. Tuck the torn ham slices between the croissant pieces.

Top evenly with shredded cheese and sprinkle with everything bagel spice.

Cover with plastic wrap and refrigerate for at least 30 minutes and up to overnight.

Cover the dish with foil and bake for 30 minutes. Remove the foil, then continue baking for another 10-15 minutes. You want the croissants golden on top and the cheese to be melted.

To feed a crowd double the recipe and use a 9×13 casserole dish!

Quick Questions about Ham and Cheese Croissants

You can use mini croissants just cut them in half instead of thirds!

What can I use instead of ham?

prosciutto or pre cooked bacon are also delicious in this recipe or you can skip the meat all together!

An easy make ahead breakfast bake with flaky croissants, gruyere cheese, eggs, and ham, all baked to cheesy perfection.

4 large croissants, torn into thirds
1 tablespoon butter, melted
1/2 cup cream
1/2 cup of milk
2 large eggs
1/2 tablespoon fresh thyme
1 teaspoon dijon mustard
1/4 teaspoon nutmeg
3 ounces of ham, torn into strips
1/2 cup gruyere cheese
1 tablespoon everything bagel seasoning

Instructions

Preheat the oven to 350 degrees F. Grease a 9 x 9-inch baking pan or pie plate with melted butter or olive oil.
Arrange the torn croissants in the baking dish and brush lightly with melted butter. Transfer to the oven and bake 5-8 minutes, until the croissants are lightly toasted.
In a large bowl, whisk together the cream, milk, eggs, mustard, nutmeg, salt and pepper.
Pour the egg mixture on top of the croissants. Tuck the torn ham slices between the croissant pieces.
Top evenly with shredded cheese and sprinkle with everything bagel spice.
Cover with plastic wrap and refrigerate for at least 30 minutes and up to overnight.
Cover the dish with foil and bake for 30 minutes. Remove the foil, then continue baking for another 10-15 minutes or until the croissants are golden on top and the cheese is melted. Enjoy!

Yield

1Amount Per Serving: 24g 14g 0g 8g

What is Croissant Bread?

The result is an impressive loaf version of everyone’s favorite yeasted pastry, which smells and tastes like a croissant, but slices like bread. Incredible on its own, but try it as a grilled cheese, BLT, toasted with jam, or in your favorite strata recipe or French toast casserole!

Croissant Bread Details

Texture: The texture of this croissant bread is melt-in-your-mouth soft and tender, with a crispy, flaky crust. Because it’s baked as bread in a loaf pan, it’s not quite as layered and crust-shattery (technical terms) as croissants, but it’s still very airy.
Flavor: Blissfully buttery and slightly sweet—just try to keep your eyes from closing when you taste this, I’m not sure it’s possible!
Ease: The great news is that making croissant bread is easier than making individual croissants. It requires no special ingredients, but it does require 3 rounds of 20-minute refrigerations and 2 rises. For these reasons, I categorize this as an advanced baking recipe. But I’m here to walk you through each step. You can absolutely make this!
Time: Plan for this recipe to take just under 6 hours, plus some cooling time, which is considerably shorter than 12+ hours for my individual croissants. There’s resting time between most steps, which means most of the time is hands off. To develop all those flaky pastry layers, croissant dough needs to rest in the refrigerator often. It likes to nap, if you will.

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How to Make Croissants

According to Baker, the key to a good croissant is the lamination (or layering) of dough and butter. What you need to achieve through the rolling-out process is multiple thin layers of butter and dough. However, the more “turns” (where you create the layers) you perform, the more likely the butter will split through the dough.

Try to roll out the butter and dough evenly; otherwise, you’ll form a homogenous dough, which leads to a bready texture and no layers in your croissants. “This will also lead to a flattened, dense croissant, as there will be no layers to lift apart during baking.”

Buy Quality Ingredients

Baker recommends using a French T45 pastry flour and butter with a high-fat content (84 percent). “Once in the oven, the butter will melt, and steam will create those distinctive, delicious flaky layers of a croissant.” Those buttery layers are what make dishes like croissant and chocolate bread pudding so decadent.

Use Cold Butter

Make sure your butter is cold (but not frozen). When adding the butter, cut it into thin, flat slices and lay it across the dough. When rolling out the croissant dough, fold the butter and dough together three to four times, advises Baker. “Be careful not to combine the butter and dough during the rolling process. If you press too hard on the rolling pin, you will push the butter into the dough. Instead, try to roll out your croissant dough evenly when combining it with butter,” he adds.

Don’t Forget the Classic Croissant Shine

After proofing your croissants, mix together a couple of eggs, a pinch of salt, and a dash of milk. Use a soft bristle brush to lightly wash each croissant with the mix evenly and all over. Pop them in the oven to bake, and you’ll find shiny croissants—just like you would buy in a French patisserie—when they’re done.

Keep Everything Cool

Ensure the room temperature, your work surface, and your rolling pin are all as cold as possible. If you can’t achieve this, try making your dough in the evening and “rest” your croissant dough (in cling wrap, not too tightly covered to allow for a bit of expansion) in a fridge overnight before shaping, proving, and baking the next day.

Nail the Proofing Process

Baker says a common mistake when baking croissants is over or under-proofing, which will ruin the airy, flaky texture key to making a quality croissant. “Ideally, you should prove your croissants at around 80 F/26 C, which is slightly warmer than room temperature; 75 to 90 minutes is recommended,” Baker says.

Keep the air in the room—and, therefore, your croissants—from drying out by placing a saucepan of water in the same place you are proofing. “The humidity from the water will help to keep the dough surface moist and prevent the surface from drying out and becoming hard.”

Towards the end of the proving time, place your finger lightly on a croissant. If there is some slight resistance and the dough springs back, then you’re good. “You want the dough to have a bit of power left in it for the oven. If the dough does not spring back, it indicates the yeast is toward the end of its gassing stage, and you may have over-proved the croissants.”

★ FAQs ★

In my opinion, a casserole’s purpose is to serve a bunch of people easily. Right? So, this casserole recipe does just that. It will feed about 4-6 people.

You can double this also if you have a crowd. Just keep in mind, the thicker the casserole, the long it will take to cook. Just keep an eye on the top, and as soon as the eggs set in the middle, it’s done.

Can this casserole be made ahead the night before?

This is an ideal casserole for overnight guests, weekends, for a brunch, or for Christmas morning breakfast! Or any holiday.

If you want to save time, you can make the casserole and the Holladaise sauce ahead of time and keep it in the fridge. In the morning, pop the casserole in the oven and zap the Hollandaise sauce in the microwave for about 15-20 seconds or until warm. You may need to give it a couple stirs.

What sizes casserole dish works best?

You can use either a square or rectangular casserole dish. A larger, rectangular dish will mean your baked casserole will not be as thick but it will cook faster. So adjust your cook time accordingly and keep an eye on things so it doesn’t get overdone.

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What is Laminated Dough?

Laminating dough is the process of folding butter into dough many times, which creates multiple alternating layers of butter and dough. (Similar to how we make biscuits and rough puff pastry, though today’s dough includes yeast.) When the laminated dough bakes, the butter melts and creates steam. This steam lifts the layers apart, giving us dozens of flaky, airy, buttery layers.

Lamination is the process of rolling butter in between dough to form increasingly thin alternating layers of dough and butter.

Doughs that are made by rolling butter in between layers are known as laminated doughs. Common examples would be puff pastry, croissants, danishes, etc. Rolling butter in between the layers of dough will give the characteristic flaky texture that makes them absolutely delicious!

How to Make Croissant Bread

The full printable recipe is below, but this recipe involves quite a few steps, so I’m going to walk you through it with step-by-step photos. I’m leaving out photos of preparing the dough because you can see it come together in the video tutorial.

Here is the dough after the 1st rise and then after you punch it down:

Now it’s time to flatten the dough and prepare it for lamination. Gently flatten the dough out into a 10×14-inch (25x35cm) rectangle using lightly floured hands to carefully stretch the dough. I recommend flattening it right onto a nonstick surface so you can literally pick it all up without the dough losing shape. Refrigerate this flattened dough for 20 minutes:

After 20 minutes in the refrigerator, the dough is about as pliable as the butter. Line the butter down the center third of the dough as pictured:

1st lamination: Fold one side over the butter:

Fold the other side over that, like you would fold a business letter:

Rotate the dough so the long edge is facing you:

Roll out into a 9×12-inch (23x30cm) rectangle. You can see the butter hiding in there:

Fold up like a business letter, cover, and then chill for 20 minutes:

2nd & 3rd lamination: After refrigerating, repeat lamination process above 2x with no dough chilling between each—rotate dough, roll out, fold like business letter, rotate dough, roll out, fold like a business letter. And then chill 1 last time for 20 minutes.

Final lamination: After that final refrigeration, repeat lamination 1x. Then roll out the dough into a 9×12-inch (23x30cm) rectangle for the last time:

Roll it up like a jelly roll cake or cinnamon rolls dough, starting from the shorter end:

Slice into 5 thick rolls. Look at all those layers!

Arrange in a greased loaf pan, cover, and let rise until puffy. Then brush with egg wash before baking:

★ How to Make this Breakfast Casserole ★

The casserole itself is very easy to prepare. It’s just a matter of whisking the eggs, adding seasoning, tearing up the croissants and layering all that in a greased baking dish, along with cooked ham, then baking.

The sauce is what really tops off the flavor of this dish and there are a few ways to make Hollandaise sauce.

You can use a Hollandaise sauce packet which you can find in the aisle with other recipe mixes and dressings. It’s a dry powder and you cook it along with milk and butter.

Or you can make your own sauce.

It’s surprisingly easy to make Hollandaise sauce. If you can cook eggs, then you can make Hollandaise sauce. It’s not much more complicated that the dry packet.

Check out my recipe for Hollandaise sauce here which includes a quick how-to video to show you to process.

See Your Croissant Bread!

Bakers of any skill level can use this thoroughly detailed recipe to make a beautifully flaky and golden brown loaf of homemade croissant bread. There are 3 rounds of 20-minute refrigerations. Do not break up the lamination steps and do not extend the refrigeration times because the dough will begin to over-expand.

and 1/4 teaspoons () instant or active dry yeast ( standard packet, see Notes)
(38g) granulated sugar
and 1/4 teaspoons salt
() unsalted or salted butter, softened to room temperature and cut into 3 equal pieces
() all-purpose flour (spoon & leveled), plus more as needed and for lamination

Lamination

large egg, cold or room temperature
(15ml) water

Specialty Tools

Ruler or tape measure
Silicone baking mat (optional but recommended)
Rolling pin
12×17-inch half sheet pan
9×5-inch loaf pan
Pastry brush

Preliminary notes: Watch the video tutorial and use the step-by-step photos before you begin. Read the recipe instructions and notes before beginning. Make room in the refrigerator for your half baking sheet for steps 6–9.
Add the salt, butter, and 2 cups (250g) of flour. Beat on medium speed for 2 minutes, stopping and scraping down the bowl as needed to help the mixture combine. There may still be chunks of butter– that’s ok. Add remaining flour, scrape down the bowl as needed, and beat on low speed until a soft dough forms and pulls away from the sides of the bowl. Dough will be very soft, but not overly sticky. Beat in 2–3 more Tablespoons of flour if dough seems very sticky. Avoid adding more flour than you need.
Knead the dough: Keep the dough in the mixer and beat on low speed for an additional 3 minutes, or knead by hand on a lightly floured surface for 3 minutes.
1st rise: Lightly grease a large bowl with oil or use nonstick spray. Place the dough in the bowl, turning it to coat all sides of the dough in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1.5–2 hours or until nearly double in size. (For a tiny reduction in rise time, see my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)
Flatten dough: Punch down the dough to release the air. Place dough on a silicone baking mat-lined, parchment paper-lined, or lightly floured baking sheet. (I highly recommend a silicone baking mat because you can roll the dough out in the next steps directly on top and it won’t slide all over the counter.) Gently flatten the dough out into a 10×14-inch (25x35cm) rectangle using lightly floured hands to carefully stretch, but not tear, the dough. Lightly cover and place the entire baking sheet in the refrigerator, and allow the covered dough to rest and chill for 20 minutes. Do not extend this time.
1st lamination: Remove dough from the refrigerator and set baking sheet aside. I like to keep the dough on the silicone baking mat when I’m rolling it because the mat is nonstick. Working with the longer (14-inch) edge in front of you, line butter down the center of the dough, covering the center third of the dough. Fold one dough edge over on top of butter, and fold other edge on top of that (like folding a business letter). Pinch/seal the two short ends to enclose butter inside. Rotate dough so the long edge is horizontally in front of you. Lightly flour the top of the folded dough and, using a lightly floured rolling pin, roll out to a 9×12-inch (23x30cm) rectangle. Fold dough edges over on top like folding a business letter. Cover dough, place back on baking sheet, and refrigerate 20 minutes. Do not extend this time.
2nd & 3rd laminations: Remove dough from the refrigerator and set baking sheet aside. Rotate dough so the long edge is horizontally in front of you. Lightly flour the top of the folded dough and, using a lightly floured rolling pin, roll out to a 9×12-inch rectangle. Fold dough edges over on top like folding a business letter. Rotate dough horizontally and repeat rolling out to 9×12 inches and folding like a business letter. Cover dough, place back on baking sheet, and refrigerate 20 minutes. Do not extend this time.
Final lamination & shaping: Remove dough from the refrigerator and set baking sheet aside. Rotate dough so the long edge is horizontally in front of you. Lightly flour the top of the folded dough and using a lightly floured rolling pin, roll out to a 9×12-inch rectangle. Fold dough edges over on top like folding a business letter. For the last time, rotate horizontally and roll out to 9×12 inches. Working from a 9-inch side, roll dough up like you would roll up a jelly roll cake or cinnamon rolls. Place 9-inch log on a cutting board and cut into 5 even rolls (just eyeball it, they don’t need to be perfectly even).
Preheat the oven to 350°F (177°C).
Whisk egg wash ingredients together. Generously brush risen rolls/loaf with egg wash. Bake loaf for 1 hour until golden brown on top, loosely tenting with aluminum foil after 25 minutes to prevent the top from over-browning before the center can cook. For an accurate test of doneness, the bread is done when an instant-read thermometer reads the center of the loaf as 195°F (90°C). (Tip: Keep in mind that the bread will continue to cook for a few minutes as it cools.)
Remove from the oven and place loaf pan on a wire rack. Cool for 30 minutes in the loaf pan. Run a knife around the edges of the pan to release the bread, and then remove bread from loaf pan and cool at least 15 more minutes directly on a wire rack before slicing and serving. (Bread tends to fall apart when sliced warm.) Bread may slightly deflate as it cools.
Storing & freezing baked bread: Cover and store leftover croissant bread covered at room temperature for up to 3 days or in the refrigerator for up to 1 week. You can also freeze it for up to 3 months and then thaw on the counter or overnight in the refrigerator. Warm up to your liking.

Keywords: Croissant Bread

Perfecting the butter block

Low-quality butter contains more water, which can decrease the amount of flakiness you get from your pastry.

Most bakeries will use butter with a minimum of 85% milk fat, however, when buying butter from your supermarket you may not have as many options. I wouldn’t go below a minimum of 80% milk fat in your butter.

Making the butter block

When it comes to making croissants the most important steps are the layering of butter and dough. In order to make this process as easy as possible it is important to optimize your ingredients.

By shaping your butter into a flat rectangle it will make the rolling out process so much easier. A couple of tips to help you form the perfect slab of butter.

Fold a piece of baking paper into the rectangular shape you want to achieve. I rolled my butter to a 25cm x 15cm rectangle, so I would make a rectangle that is 25cm x 15cm. Make sure the baking paper can be folded over to enclose the butter
Use softened butter, this will let you roll it out into the shape of the baking paper with less effort
When you are ready to use the butter take it out of the fridge and allow it to soften until it is pliable. You should be able to bend the butter without it snapping.

4 Tips for Laminating This Dough

It’s OK if there are air bubbles in the dough; your rolling pin will pop them.
If the dough tears and butter is exposed, just sprinkle the exposed butter with flour.
If the dough is impossible to roll, try flipping it over. If it’s still impossible to roll, cover and let it rest for 5 minutes before trying again, to let the gluten relax.
There are 3 rounds of 20-minute refrigerations. Do NOT extend these times because the yeasted dough will puff up too much. The timer is your friend here!

Easy Croissants

Prep Time:
Cook Time:
Total Time: 1 hour 20 minutes
Yield: Croissants
Method:
Cuisine:

Bread flour (3 ¾ cup)
Granulated sugar ()
Salt (1 ½ tsp)
Water ( ), lukewarm
Whole milk (), lukewarm
Unsalted butter (I), softened ()
Instant yeast (2 ¼ tsp)

Glaze

Heavy or thickened cream
Honey

Prevent your screen from going dark

Combine the flour, sugar, salt, and yeast in a large bowl, and mix to combine
Add the lukewarm water and milk to the flour mix until a shaggy dough forms
Transfer the dough to your work surface and knead for 5 minutes until it comes together
Add the softened butter and knead for another 5 to 10 minutes until the dough is supple and almost smooth
Grease a large bowl with oil and place the dough in the bowl
Cover with cling wrap and place it in the fridge to proof overnight, or a minimum of 6 hours

Fold a large sheet of baking paper into a 15 x 25cm (6 x 10″) rectangle
Place the butter in the center of the baking paper and fold up the rectangle to enclose the butter
Using a rolling pin roll the butter into the shape of the baking paper, making sure to get into the corners as well
Place the butter in the fridge to set

Assembly

https://youtube.com/watch?v=CShhHQEs4gE%3Ffeature%3Doembed

Keywords: croissant, laminated pastry, butter, breakfast

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If you find that there are chunks of butter throughout your dough as you roll it out it means your butter has shattered.

This occurs if you use cold butter when rolling out the dough. Ensure your butter is cool but pliable before using it.

You can help the butter reach this stage by rolling it out a couple of times with a rolling pin while it is still enclosed in the baking paper. The butter is ready to be used when it can be bent without snapping.

How can I fix shattered butter?

All hope isn’t lost if your butter shatters! Stop rolling out your dough and let it sit at room temperature for 15 minutes or so. Let the butter soften enough that it doesn’t shatter further as it is rolled.

Then continue as normal!

Why doesn’t my croissant have layers?

There are a couple of reasons why your croissant doesn’t have layers:

The butter was too soft
The dough wasn’t chilled in between each fold
The dough was folded too many times
The environment was too warm

How come my croissant is flat?

Croissants can turn out flat for a couple of reasons:

The protein content in the flour was too low (see “Perfecting the dough” above)
The croissants were over-proofed (they are ready to be baked before they reach double in size)

Why did my croissant collapse after baking?

Croissants will collapse if they don’t have the structure to support themselves, this can happen for a couple of reasons:

Bread flour wasn’t used, or the protein content of the flour wasn’t high enough
The croissants were over-proofed
The croissants were under-proofed

As croissants prove the gluten strands slowly get weaker. Gluten is what gives the croissants structure and support.

If the croissants have been over-proofed the croissants will have expanded in size, but the weak gluten strands don’t have the ability to support the structure. This causes them to deflate once baked.

If the croissants are under-proofed their structure is not yet properly established. When under-proofed croissants are baked they will expand rapidly, but as they don’t have the foundation to support themselves they will collapse after baking.

Why did the butter run out of the croissants?

Butter running out of your croissants is a sign that they were proved in an environment that was too warm.

If the environment is too warm while they are proving, the butter will soften too much, and potentially separate from the layers. When these croissants are baked the butter will melt straight out of the layers, creating a greasy pool around your baked croissants.

How long do croissants last?

Croissants are best the day they’re made as they have the softest interior and flakiest exterior. They will last up to 3 days when stored in an airtight container in the fridge. When you are ready to eat them make sure you heat them up for the best texture!

I highly recommend using your stale croissants to make almond croissants!

How do I reheat croissants?

I like to heat my croissants up in the air fryer! It gives them all-round crispiness. All you need is 5 minutes at 180C/355F.

If you are heating them up in the oven I would recommend baking them for 10 minutes in an oven preheated at 190C/375F, or until crisp and warmed through.

Let’s Get Baking

If you got to the end of this long post then I’m sure your croissants are gonna be amazing! You’re now fully equipped to bake the croissants of your dreams.

Only 7 Ingredients Total

You need just 6 simple ingredients for the croissant bread dough: flour, butter, salt, yeast, milk, and sugar. The 7th ingredient is an egg to make an egg wash for brushing over the top to get that glossy golden sheen on the top of the loaf—much like pie crust and stromboli.

How to Make Brioche

Brioche is an enriched dough (meaning it contains sugar, egg, and butter), so it can be very soft. Be prepared to handle the dough with care. Baker recommends dusting flour on your workbench and using a floured scraper to manipulate the dough.

Balance Your Ingredients

Nailing the balance and ratios of ingredients is key to avoiding brioche that’s either too crusty or over-enriched. “Don’t think that more of everything will make it taste better, like more sugar, egg, or butter,” Baker says. “This will upset the balance of the ingredients, and you’ll end up with a sticky mess that won’t rise in the oven or taste good.”

Use Fresh Yeast

Is the grocery store out of active dry yeast? For once, you don’t have to worry. “Fresh baker’s yeast is best because it will result in more of a cake-like texture,” Baker explains. You can pick some up from your local bakery or natural food store or find it online.

If you’re using a stand mixer, make sure to use the hook for mixing dough—never a blade or whisk—to avoid over-mixing and causing a too-tough texture. The dough should be smooth and silky when mixed. If you see the dough starting to shred, you’ve overdone it. “And if kneading by hand, be prepared to have a serious workout,” says Baker. The type of flour will determine how much kneading you have to do. White flour means more kneading; rye flour means less.

★ Variations of this Eggs Benedict Casserole ★

I tried to keep this casserole as close to the real deal as possible but I think there are ways you could venture off the beaten path and test out some new textures and flavors.

Here are some ideas for mixing things up, using the same recipe, just make a few substitutions:

Add sliced avocado on top of finished casserole, right before serving
Top with fresh or dried chives
Substitute English muffins with croissants, biscuits, sour dough bread or hashbrowns (I actually prefer using croissants—YUM—it’s just bit outside the classic Eggs Benedict flavor but my family and I love the buttery taste of the croissants in this dish)
Add garlic and/or onions
Try bacon bits or Canadian bacon instead of ham
Add sundried tomatoes
Add cheese

The Folding Process

Making laminated doughs can seem very intimidating at first, but once you nail the basic process you’ll be pumping out your own pastries in no time!

Different people have different ways of folding their dough.

I go for three steps, also known as the 3-4-3 technique:

Enclose the butter
Double fold
Single fold

Enclosing the butter

There are a couple of different ways to enclose the butter.

When making croissants I like to fold the two flaps over the butter slab. The two edges should touch at the center of the butter slab. You can then flip the dough over so the seam faces your work surface. Then roll the dough out in preparation for the next fold.

Double fold

Double folds, also known as book folds are a little more challenging. After rolling the dough out visually divide the sheet into fourths. Fold each side towards the center line. Then fold that in half. This is also called a book fold because it looks like a book!

Single fold

Single folds are the easiest. Simply roll your dough out into a rectangle and visually divide the sheet into thirds. Fold the bottom third up, then the top third down. Easy!

★ Ingredients You’ll Need ★

This breakfast casserole is seriously so delicious you won’t believe how easy it is to make!

Here’s everything you’ll need to make this Eggs Benedict casserole:

Bakery croissants. You can use traditional English muffin but I love the flaky texture of croissants.
Butter. For greasing the baking dish for easy removal.
Eggs. Of course! You’ll need plenty of eggs for the casserole as well as the Hollandaise sauce.
Deli ham. Choose your favorite type of ham. Thick sliced ham from the deli is going to give your casserole the best flavor and texture. However, pre-packaged sliced and chopped or diced ham works too. My favorite is black forest ham. The edges add a bit more flavor.
Hollandaise sauce. See below for a link to the recipe with a how-to video. You’ll need egg yolks, lemon juice, cayenne pepper, and butter.
Dried or fresh chives. A sprinkle for garnish as pretty color and a final layer of mild oniony flavor to this dish. You could also garnish with chopped parsley instead.

How to Make Popovers

Use room-temperature ingredients to create a light, airy popover. Cold ingredients will cause the popover to be dense. You could also warm the milk a little before mixing it with the eggs and flour.

Don’t Use Your Mixer

Hand-whisk your batter, being careful not to over-mix. Overbeating will give the bread a texture that’s too even and regular, so it won’t “pop” into the cloud-like puffs that popovers are famous for. According to Baker, the batter should be thin and runny.

Be Conservative When Filling Your Cups

“Be sure to grease your pan well, being careful not to overfill the cups,” says Baker. If using a muffin pan, fill every other cup so the popovers have plenty of room to rise.” Aim to fill the cups to ⅔ to ¾ full.

Don’t Open the Oven Door

Place the pan on the center oven rack, and as tempting as it may be, don’t peak. The oven door should remain closed while the popovers bake. Each time you open the door, some pop-producing heat escapes.

Also, don’t skip preheating. You want the popovers to expand as much as possible before their crusts set, so the oven should be ready. The faster the liquid evaporates, the more chance the popovers have to expand. And the hotter the oven, the more they rise.

Eat Them Hot (Right Out of the Oven)

A popover’s airy puff will start to settle the moment you pull the tray from the oven. And as they cool, the crust softens, which can leave them slightly tough and leathery. The longer you wait, the less crispy the crust will be. Straight out of the oven is the best way to eat popovers. Failing that, try to eat them within four hours of baking.

How to Make French Baguettes

Selecting just the right flour is one of the essential tips for making homemade bread. For baguettes, try to get your hands on Type 55 flour. According to Baker, this is a standard, hard-wheat white flour used to achieve that crunchy crust and perfect interior chew. French bakers typically use this flour, which contains less protein than all-purpose flour.

Invest in a Baker’s Couche

Wrap your loaf in this 100% linen cloth for proofing. The linen wicks away some moisture from the surface of the dough, but it doesn’t dry it out. This enables the baguette to have a chewy, crunchy crust.

Enlist a Baking Stone

Because a baking stone (or a pizza stone) is porous, it draws moisture from the dough as it bakes, which will help you create that crusty exterior. Since stone absorbs heat from your oven, you are putting your loaf directly on the heat source. And stone evenly distributes the heat, so you won’t have to move the bread around as often during baking. For all these reasons, bagel-making is also among the clever uses of a pizza or baking stone.

Don’t Forget Water

Steam is key. When pre-heating the oven, put a baking dish on the bottom rack, and when ready to bake the bread, pour a small amount of water into the preheated baking dish.

Knead, Let It Rest, Then Knead Again

Knead the dough per your recipe’s instructions. Then let it rest for 20 minutes, and knead it again. Your dough will be softer and smoother because you’ve redistributed the gluten.

★ Why You’ll Love this Recipe ★

Anyone who loves Eggs Benedict will love this casserole! It makes a delicious breakfast dish much easier to prepare and also creates multiple servings at one.

That creamy-tart flavor of Hollandaise sauce is oh-so-good. This casserole, topped with a generous amount of homemade Hollandaise sauce, has all the flavor of classic Eggs Benedict without all the work of preparing individual servings.

This brunch or breakfast dish is easy to prepare and is pretty enough to serve for special occasions. Great for a bridal or baby shower or for celebrating Mother’s Day!

SO good. SO easy! Win-win!

Perfecting the dough

Bread flour is one of the most important ingredients when making croissants. Bread flour has a greater protein content than regular flour. This protein content is important when making croissants as it forms the basis of the croissant structure.

I find that a protein content of 11-12% is best as it ensures your croissant can rise tall and stay at that height once baked. If there isn’t enough protein in your dough it can lead the croissant to collapse or bake up flat.

Most bread flours will have a protein content greater than 11%, but double check the nutritional information for per 100g.

Knead until supple, but not completely smooth

If you have made bread before you would know that doughs should be kneaded until they can pass the ‘windowpane test’. This is the stage when the dough can form such a thin sheet that it is translucent to light, like a window. This indicates that a good amount of gluten has formed (the essential network for all bread to rise)!

When making croissant dough we want to knead until just before this stage. If we develop too much gluten it will make the folding process more difficult. Gluten gives the dough elasticity, and the more gluten that has formed the more spring back the dough will give when you’re trying to roll it out.

When kneading the dough it will be very rough at first. As the dough starts to come together add the butter and knead for 10 minutes. At this point, the dough will be much softer, and slightly elastic, but the surface won’t be 100% smooth. That’s exactly what you want!

Rest overnight

It is important to let your dough rest overnight for a couple of reasons. First, it allows the dough to proof. Second, it develops flavor. And third, it lets the gluten networks that you formed while kneading to relax, that way when you roll it out to enclose your butter it won’t try and resist you.