Quick Answer
In France, a ham and cheese croissant is typically called a croissant au jambon et fromage. The word “croissant” refers to the signature crescent shape of the flaky French pastry. “Au jambon” means “with ham” and “et fromage” means “and cheese.” So together, it describes a croissant filled with ham and cheese.
This type of filled croissant may also sometimes be called a croissant fourré au jambon et fromage, with “fourré” meaning “stuffed.” Another less common name is croissant jambon-fromage. But in general, croissant au jambon et fromage is the most widely used French name.
The Origins and History of the Croissant
The croissant is an icon of French baking tradition, but its origins actually trace back to Austria. The story goes that the croissant was invented in Vienna in 1683 to celebrate the defeat of the Ottoman Empire. The shape of the croissant resembles a crescent moon, which was a symbol of the Ottoman Empire. So the croissant’s shape is thought to be an act of cultural mockery against the Ottomans.
The earliest known recipe for something like a croissant appeared in an Austrian cookbook in the late 17th century. Some time later, Marie Antoinette introduced the pastry to France when she married King Louis XVI. The croissant ended up appealing more to the French palate than the Austrian, and it became a quintessential French food.
By the 19th century, croissants were being made all over Paris. The food became popular among urban working classes as a quick, portable breakfast. The French version of the croissant was also lighter and flakier than its Austrian forebears thanks to French innovations in leavened doughs.
Today, croissants remain a customary part of a French breakfast. Plain croissants are enjoyed on their own, split and topped with jams or chocolate, and filled with different ingredients like the ham and cheese variety.
How Ham and Cheese Croissants Are Made
Making croissants is a multi-step process that involves careful lamination of the dough. Here is an overview:
Dough Preparation
The dough is made by mixing flour, yeast, sugar, salt, milk, butter, and sometimes eggs. This creates a base of yeasted bread dough.
Lamination
A slab of butter is wrapped inside the dough. The dough is rolled out and folded multiple times. This creates alternating layers of butter and dough.
Proofing
The laminated dough is chilled to rest and rise. The layering helps create pockets of air and flakiness.
Shaping
The dough is rolled into a thin sheet and triangular pieces are cut. The triangles are rolled from the wide end into the signature crescents.
Filling (optional)
For filled croissants like ham and cheese, the ham and cheese are placed onto the triangular dough before rolling into crescents.
Baking
The shaped croissants are left to proof briefly before baking until golden brown.
It is the labor-intensive lamination process that gives croissants their distinctive texture and layers. It’s what distinguishes them from other crescent roll-type pastries.
Typical Ingredients in a Ham and Cheese Croissant
Here are some of the most common ingredients found in a French croissant au jambon et fromage:
Bread Dough
– All-purpose flour
– Butter
– Milk
– Water
– Yeast
– Salt
– Sugar
– Sometimes egg yolks
Filling
– Sliced ham (typically jambon de Paris)
– Sliced Emmental or Comté cheese
– Sometimes Dijon mustard or Béchamel sauce
So the filling tends to be simple – just ham and cheese, no need for anything complex. The quality of the bread and the techniques involved in making it light and flaky are the star of a good croissant.
Where to Find the Best Ham and Cheese Croissants in France
Here are some top spots to try an authentic croissant au jambon et fromage in France:
Paris
Paris is full of excellent bakeries and patisseries that make fresh croissants daily. Some top picks include:
– Du Pain et des Idées
– Aux Péchés Normands
– La Petite Rose
– Le Grenier à Pain
– Dupain
– Jean-Yves Bordier
Lyon
The bouchons (small bistros) of Lyon serve great ham and cheese croissants. Visit:
– Le Musée
– Daniel et Denise
– Le Poêlon d’Or
Nice
Try the croissants in Nice at:
– Le Four des Rois
– La Maison de César
– Le French Corner
Strasbourg
Some recommended spots in Strasbourg:
– Laurent Huber
– Arnaud Mayer
– Maison Alsacienne de Biscuiterie
How to Order and Enjoy a Ham and Cheese Croissant in France
Here are some tips for ordering and savoring a croissant au jambon et fromage:
What to Say When Ordering
In a bakery or cafe, say “*Je voudrais un croissant au jambon et fromage s’il vous plaît.*” This means, “I would like a ham and cheese croissant please.”
You can also simplify to “*Un croissant jambon-fromage, s’il vous plaît.*”
What Time to Enjoy It
Croissants are mostly thought of as a breakfast item in France. Stop into a bakery early in the morning to get them freshly baked. But they can be appreciated any time of day as a snack or light meal.
Serving Temperature
Croissants are best served slightly warm from the oven. The French typically don’t eat them cold – it’s all about that just-baked taste and texture.
With Coffee or Tea
Order your croissant with a café au lait, espresso, or tea. The bread partners well with warm beverages.
As a Sandwich or Open-Faced
Cut your croissant au jambon et fromage open down the middle or eat it folded shut like a sandwich. Both ways let the flavors shine.
French Etiquette for Eating Croissants
Here is some French dining etiquette to keep in mind when enjoying your ham and cheese croissant:
– Tear pieces off with your hands rather than biting into it. Hold it over your plate to catch any falling crumbs.
– Don’t dunk it into coffee or tea. Croissants are meant to be savored in their own right.
– Make sure to eat over a plate or napkin to catch all the flakes. Don’t let them fall all over the table.
– Don’t talk with your mouth full. Chew and swallow each bite before speaking.
– If at a bakery counter, step aside after ordering so others can order. Don’t block traffic.
– At a sit-down cafe, be polite to the waitstaff and say hello/goodbye.
– Leave a tip if you were served at a table. 15% is standard in restaurants.
The French create an entire art and tradition around pastries like the croissant. Following these etiquette tips shows respect for the culture while enjoying an authentic food experience.
Serving Suggestions for Ham and Cheese Croissants
Beyond just eating croissants au jambon et fromage on their own, the French also enjoy them:
– Split open as a base for a tartine (open-faced sandwich)
– Dipped into soup or French onion soup as a crouton
– Layered into a sandwich with prosciutto and Dijon mustard
– Topped with a fried egg for an easy breakfast or lunch
– Served alongside fresh fruit like melon or berries
– Accompanied by a green salad or roasted vegetables
– Garnished with herbs like chives or dill
– Paired with smoked salmon or prosciutto as an appetizer board
– Used as the bread for mini sandwiches served at a party
A high-quality ham and cheese croissant is delicious on its own but also endlessly adaptable to combine with various ingredients. The French showcase their creativity by using croissants in unexpected ways beyond just eating them plain.
Comparable Pastries from Around the World
While the croissant is a distinctly French creation, other cultures have their own takes on layered, yeasted pastries. Some global equivalents and cousins to the croissant include:
Denmark – Spandauer
This Danish pastry is made with a laminated yeast dough that is sugared and sometimes filled with custard or other creams.
Austria – Kipferl
Austria originated the early precursors to the croissant, including this crescent-shaped pastry flavored with nuts and spices.
Germany – Hörnchen
Literally “little horns” in German, these pastries are shaped like croissants and sometimes filled with chocolate or cheese.
Poland – Różanecznik
A Polish yeasted breakfast pastry rolled into a crescent shape and topped with rose hip jam.
Turkey – Ay çöreği
This Turkish pastry has multiple flaky layers and is flavored with local cheeses like feta or kashkaval.
Lebanon – Za’atar Croissant
Lebanese versions use the spice blend za’atar to flavor the dough of their croissant-like pastries.
So while the French may have perfected the art of viennoiserie, the basic concept of laminated dough baked into crescents has parallels all around the world. The croissant has inspired many culturally-distinctive variations.
Key Takeaways
– In France, a ham and cheese croissant is called a croissant au jambon et fromage, which translates to “croissant with ham and cheese.”
– Croissants originated in Austria but became popularized in France during the 19th century and are now a French specialty.
– Authentic croissants go through a complex lamination process to create flaky layers.
– Typical fillings for a croissant au jambon et fromage are sliced ham and Emmental cheese.
– Croissants are quintessential French breakfast pastries best enjoyed warm with coffee.
– Similar laminated yeasted pastries can be found globally, though the French croissant remains unique.
So next time you see a croissant in France, you can feel confident ordering a true French classic. Know the proper name to request, and enjoy this staple of French gastronomy like a local.