Step 3: Add the Fillings
Using a ladle (the one you use for pancakes and waffles works great), pour a generous ladleful of béchamel into each croissant. Spread it evenly across the inside base, ensuring that every bite is infused with its creamy goodness. Next, place a slice of ham and 25g of Emmental cheese inside the croissant.
Step 4: Seal and Prepare for Baking
Close the croissant, repeating the process for all of them. Reserve a small amount of béchamel for later use. Place the croissants on a perforated baking sheet lined with silicone or parchment paper to prevent sticking.
Step 5: Topping and Pre-Baking Preparation
For an extra touch of flavor, spread a thin layer of béchamel on top of each croissant. Sprinkle a small handful of cheese (approximately 8-10g) on the béchamel layer, adding a delightful cheesy crust to your croissants.
Warning:
If you’re preparing these croissants in advance, store them in the fridge. However, make sure to take them out and let them sit at room temperature for 15-20 minutes before baking. This will prevent the inside from getting too cold during baking.
