🥐 Cheese croissant
A cheese croissant is a classic laminated croissant dough of flour and butter, rolled around or topped with grated cheese and baked until golden. The layers shatter into flakes on the outside while the centre stays soft and slightly chewy, and the cheese turns crisp and salty where it touches the tray. It is eaten warm for breakfast or as a snack, on its own or with coffee.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 250 g bread flour
- 150 g cold unsalted butter (for laminating)
- 5 g instant yeast
- 25 g sugar
- 5 g salt
- 140 ml cold water
- 100 g grated hard cheese
- 1 egg, beaten (for glazing)
Method
- Mix flour, yeast, sugar, salt and water into a firm dough; chill for 1 hour.
- Flatten the butter into a square, enclose it in the rolled-out dough and roll into a long strip.
- Fold in three, chill 30 minutes; repeat the roll-and-fold twice more.
- Roll out 4 mm thick, cut into triangles, sprinkle with half the cheese and roll up from the wide end.
- Prove 1.5–2 hours until puffy, brush with egg and top with the remaining cheese.
- Bake at 200 °C for 15–18 minutes until deep golden.
How to make it lighter
- A whole croissant is a calorie-dense pastry — splitting one with someone or choosing a mini size halves the hit.
- Use a strong-flavoured cheese so a smaller amount still tastes cheesy.
- Pair it with fruit or black coffee rather than a sweet latte to keep the breakfast total in check.
History
The croissant took shape in Paris in the nineteenth century, when Viennese-style baking became fashionable, and the flaky laminated dough known today was settled in the early twentieth century. Savoury versions with cheese, often Emmental or Gruyère, are a staple of French bakeries and of cafés worldwide.
Count it in one photo
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →