Ham & Cheese Croissants With Leek Bechamel
An Original Recipe by Lorraine Elliott
Preparation time: 15 minutes
Cooking time: 10 minutes + 25 minutes
Serves: 3-4
- 3-4 croissants (mine were enormous so I made 3)
- 180g/6ozs. sliced ham
- 5 slices Swiss cheese, halved into triangles
- 1 quantity leek bechamel (see recipe below)
- 20g/0.7ozs. butter, melted
- 1 teaspoon dijon mustard
- 1/2 teaspoon honey
- 3-4 tablespoons parmesan cheese
Leek bechamel (you can make this a day or two ahead of time and then assemble in the morning)
- 20g/0.7ozs butter
- 1/2 leek, bottom half only, finely diced
- 20g/0.7ozs butter
- 1 tablespoon flour
- 1 cup/250ml/8.8flozs milk, hot
- 1 teaspoon dijon mustard
- 1/2 cup/50g/1.7ozs grated parmesan
Step 1 - First make the leek béchamel. It is a bit easier to deal with the béchamel sauce once it has cooled a little so I prefer to make this first. Heat the butter in a small saucepan and then add the leek and sauté on medium heat for 5-6 minutes until softened and fragrant. Remove from the saucepan and set aside. Then add the second lot of butter and melt and then add the flour, mix into the butter and cook for a minute. Then switch to a whisk and add the milk in gradually so that it combines in smoothly. Switch back to a spatula and add the mustard and mix. Add the parmesan and sautéed leeks and cool (you can also use it straight away but it firms up more upon cooling). Season with salt and pepper.
Step 2 - Grill the croissants just to crisp them up. To do this cut the croissants in half horizontally like you would burger buns and place them on a baking tray cut side down and grill for 2 minutes just to crisp them up on the outside. Remove from the grill, switch on the oven to 180C/350F.
Step 3 - Line a baking tray with parchment. Divide the ham among the croissants and spoon 3 generous tablespoons of béchamel sauce on top of the ham on each croissant. Top with 1.5 slices of Swiss cheese and place the top half on the croissant and place on the tray.
Step 4 - Mix the melted butter, mustard and honey together and brush over the tops of the croissants and bake for 20 minutes. Sprinkle with parmesan and bake for another 5 minutes.