hot without burning the croissants.

slimgym - 2019-09-01 23:05:00

It's all in the oven temperature and - to some extent - the type of cheese used. Using Edam is better than cheddar, or a mix of 2-3 cheeses to get the melting-to-flavour ratio right. Longer at a lower temperature is the best bet as that way you get the melt along with the crispness. Yum.... now I want one, with ham, tomato and cheese....

Edited by autumnwinds at 11:25 pm, Sun 1 Sep

autumnwinds - 2019-09-01 23:25:00

We had them for Fathers Day brunch today.
Just ham and grated tasty cheese. I cook them in a benchtop oven at around 180 - 200C and watch them very very carefully - they need to be checked every few minutes as they cook very quickly. Perhaps around 10 mins is long enough with the oven switched on from cold and I find the cheese is always melted and the ham and croissants hot and cooked right thru.

nzhel - 2019-09-02 00:01:00