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Aug 17, 2011 08:11 PM

Ham and Cheese Croissant Question?

I grew up eating ham and cheese croissants about every other weekend in southern california. Since then ham and cheese croissants have been my all time favorite break fast -and that's saying a lot because I usually don't eat before 10am. Now I have wanted to replicate that recipe so I can have them basically whenever I want and to share with company.

Where I live now there isn't any donut shop for miles. I did manage to go to one but the croissants they had came with the wrong cheese and didn't taste the same. That sort of brings me to my question.

I have attempted to make ham and cheese croissants but I never seem to get the right cheese. To be honest no cheese that I have come across has the same taste and consistency that I remember. It's definitely white and it melts beautifully into a milky savory almost sauce-like consistency. Its so milky that it often soaks into the bread.

I have searched all over the internet for a recipe or even an exited foodie-blog post about croissants that mention the right type of cheese. I have heard scattered advice to use Gruyere and then American but I've made batches with them and they aren't the right ones. They are good, don't get me wrong, but they aren't the same. I am thinking of trying swiss or maybe baby swiss next.

I have asked shop owners many times and they seem leery about giving me the right cheese - I have no idea why since different shops use the same cheese- I did once manage to get a nice shop owner to tell me she used mozzarella after some heavy flirting, but I am hesitant to try it since I know mozzarella well and I have never seen it taste the same or have the same consistency.

So, does anyone know the right cheese for those ham and cheese croissants that I love so much?

Oh and I am NOT talking about ham and cheese sandwiches. I am talking about the ones that have the ham and cheese baked inside.

Here is a pic of the what looks like the closest consistency that I am talking about.

Any good suggestions on which cheese to try next are appreciated. Thanks!

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  1. I worked in a bakery for a few years and we used provolone or swiss. They did not have a milky consistency but those croissants were tasty! The picture you provided looks like a cheese sauce, perhaps mascapone or cream cheese based. If you try a sauce or melted cheese mixture, let it cool enough so you don't melt the butter in the croissant dough.

    1 Reply
    1. re: mojoeater

      Swiss is high on my list of cheeses to try but I don't know why I never thought of trying provolone. That's definitely going on my list. I actually have considered that it might be a sauce but It always seems wrapped around the ham as if it were a slice. And it isn't sweet or tangy like mascarpone/cream cheese, but If I run out of cheese Ideas I definitely will try a sauce.

    2. I would bet it was a cheese bechamel sauce that is typically used for a croque monsieur sandwich. I'm sure you can Google that.

      1 Reply
      1. re: escondido123

        Yes I have considered that it might be a sauce, however like I said to another reply it always seemed like it was wrapped around the ham as if it were a slice. And also I can't see it being common for ever corner donut shop to make a b├ęchamel sauce for their croissants. And it seems like it would be difficult to wrap a sauce inside a croissant when it's rolled up. Either way this is definitely an option I am considering.

      2. I'm going to go the other direction and suggest that it was Kraft Swiss-style singles, or something similar. Basically a Swiss Cheese version of American Processed cheese.

        I worked in a few fast food places as a kid and that's close to what we used for similar items. Nothing else melts like a processed cheese, and yes, it's 100% real cheese.

        2 Replies
        1. re: acgold7

          This is actually what's next on my list. It seemed like the best bet since it seems readily accessible to any and every non-fancy donut shop. And their american cheese was the closest I got to the right consistency so I have high hopes for this. I actually don't know why I haven't tried this sooner, I just seem to forget that Kraft does make a swiss cheese. Thanks for reminding me.

          1. re: lmno101

            Well.... it's not much like an actual Swiss cheese, although Kraft does make one of those as well, and not a bad one. It's more of a White American. Don't get Kraft's actual sliced Swiss with the holes, because they won't taste or melt the same as the Singles.

            Let us know if and when you find the right cheese in your quest.

        2. The original comment has been removed
          1. I like to use Emmentaler in mine.

            1 Reply
            1. re: KateCross

              Hmm, I've never heard of Emmentaler I'm definitely going to look it up.