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Croque monsieur with brioche recipe

Croque monsieur with brioche recipe


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A great recipe that I make from time to time; especially nice for a midweek supper with a green salad and chips. I use Gruyere or Emmenthal cheese and good ham from the supermarket deli.

1 person made this

IngredientsMakes: 4 Croque Monsieur

  • 8 slices of brioche
  • 4 slices of ham
  • Dijon mustard to taste
  • 8 slices of Gruyere cheese
  • butter

MethodPrep:5min ›Cook:12min ›Ready in:17min

  1. Preheat the oven to 190 C / Gas 5. Butter the slices of brioche on each side.
  2. Put one slice of Gruyere on each slice of brioche. Add a slice of ham, then another slice of Gruyere. Finish with some Dijon mustard. Top with the second slice of brioche.
  3. Dot each with a bit of butter on top and put each Croque Monsieur in a baking dish. Bake for 10 minutes in the preheated oven.
  4. Turn on the grill and grill for the last few minutes. Remove from the heat once the Croque Monsieur is lightly browned.

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CROQUE MONSIEUR

120g Strong flour
12g Sugar
40g White mother
120g / 120ml Milk (warm)
4 Medium Egg (lightly beaten)
400g Strong flour
8g Salt
20g Sugar
160g Soft Butter (Salted or unsalted)
Extra butter to grease the tin
1 large mixing bowl (+/- 2l capacity)
2 small mixing bowl (+/- 1l capacity)
Pastry brush
1 bread baking tin (400g capacity)

Building up the sourdough = 8 hours
Make the Pre-ferment = 4 Hrs
Make the dough = 50 mins
Letting the dough rise = 4 hrs
Knock back and shape the dough = 10 mins
Final proof = 4-6 hrs
Baking = 35-50 mins
Cooling = 30 mins

CROQUE MONSIEUR

8 x Slices of brioche
8 x Slices of cooked Ham
Soft butter
Grated Gruyere or Cheddar Cheese

CHEESE SAUCE

25g butter
35g flour
1 tsp Dijon mustard or Frenchies
200ml milk (Hot)
Little Fresh black pepper
30g grated cheddar
Large pinch sea salt

Method

THE BRIOCHE

Pre heat the oven to 250C (500F) Gas 9 on fan setting with a deep tray at the bottom

Weigh out the 120g flour and the 12g sugar in a small bowl and set aside

Dissolve the mother in the warm milk, add the above flour mixture to make a paste. Scrape round the edges, cover and leave to ferment in a warm place for about 4 hrs.

In the other bowl, mix 400g White flour, 8g salt and 20g sugar together and set aside

After 4 hours the pre-ferment you have made should be bubbling. If not, leave to ferment for a further hour until it is bubbling.

Add the lightly beaten eggs to the pre-ferment.

Add the flour (dry) mixture into the pre-ferment and mix until it comes together.

The dough will be slightly sticky. Add the soft butter onto the top of the sticky dough and cover the mix with clingfilm or small bowl. Leave to stand for 10 mins, then knead the mix for 10 minutes

Start by squashing the butter into the dough with your knuckles and fingers to incorporate it into the dough.

Lift a portion of the dough up from the side and fold it into the middle and press down your knuckles. The mixture will get stickier as you work the butter into the dough.

Turn the bowl 90° clockwise and lift another portion of the dough up from the side and fold it into the middle and press with your knuckles. Repeat x 10.

Turn the ball of dough over in the bowl and make a finger mark in the dough (to indicate the first knead) and cover. Leave to rest for 10 – 20 mins.

Repeat the kneading another 3 times, mark the dough indicating the amount of kneads done. After the 4 kneads, leave the dough to rise for 4 hours in a warm place, making sure it is covered.

Remove the dough from the bowl and knock it back on a floured work surface, shape it into the desired shape and place the loaf into a tin that has been greased with butter.

Let the loaf rise in a warm place for 4-6 hours making sure it is covered. After 4-6 hours the loaf would have risen almost double in volume. Brush the top lightly with egg yolk wash.

Place into the oven at 250c (500F) gas 9 in all its forms. Pour a cup of water on the hot tray to create steam and lower to 200c straight away (400F) Gas 6. Bake for +/- 35 – 50 minutes until golden brown. Turn out of its shape and allow to cool on a wire rack.


A Cheesy Croque Madame Because You Deserve Brunch Any Day of the Week

Sunday brunch isn’t as ubiquitous as it once was. Bubbly mimosas aren’t shepherded from table to table, poached eggs aren’t carved into to let that sunny-yellow yolk run, and afternoon hangovers aren’t warded with aspirin and a 2-hour nap.

But that beloved experience can all be replayed at home (hangover too, if you’d like) thanks to the cookbook, “ Let’s Brunch: 100 Recipes for the Best Meal of the Week ,” by Belinda Smith-Sullivan . Belinda, who’s a chef, food writer, and entrepreneur, has fused all of her favorite brunch recipes (100 total!) into one book, replete with a little Southern flavor and hospitality.

Let's Brunch: 100 Recipes for the Best Meal of the Week, $24.99 on Amazon

Here, Belinda offers both sweet and savory recipes for the famed weekend meal, which, let’s face it, certainly doesn’t have to be relegated to a Saturday or Sunday anymore. Armed with this book, brunch can be celebrated on any day of the week. Belinda divides the book into nine sections—from breads & toppings to egg dishes and cocktails—allowing you to pick from a host of sweet and savory recipes, as well as small plates and desserts, on any day you please.

USA Pan Bakeware Half Sheet Pan, $19.99 on Amazon

You could roll out flaky biscuits peppered with ramps, or spend the morning eating breakfast macaroni and cheese stuffed with bacon and peppers. There are the more untraditional options that are still equally brunch-worthy as well, like lemon-garlic baked cod and sweet potato medallions with currants and pecans—perfect for the diner who isn’t looking for something so sweet in the morning.

Below you’ll find Belinda’s recipe for a croque madame, a classic French dish that pairs bread (in this case, brioche) with slices of ham, cheese, mustard, and a fried egg. It boasts all the essential ingredients of brunch—bread, eggs, meat, and cheese—and the only thing missing would be a flute of that aforementioned mimosa. Luckily, “Let’s Brunch” has a recipe for that, too.

RECIPE AND PHOTO REPRINTED FROM LET’S BRUNCH BY BELINDA SMITH-SULLIVAN.

Croque Madame Recipe

A croque madame is a hot ham and cheese sandwich topped with a fried egg. Without the egg, it is referred to as croque monsieur. Both of these sandwiches are served warm, dripping with a Gruyère cheese sauce. This sandwich is the perfect choice for a light brunch.


Croque Monsieur

Ham and cheese is as traditional of a sandwich as they come. But the croque monsieur takes it to a whole new level. The french sandwich layers rich bechamel sauce on ham and cheese and it all gets baked until bubbly. How could you turn that down?

The Gentleman’s Sandwich

The croque monsieur gets its origins from France in the early 1900’s. The name comes from the french word croquer (“to bite”), and monsieur (“mister”). The traditional sandwich starts with a bread similar to brioche called pain de mie. Layered with bechamel sauce, ham, and emmental or gruyere cheese, topped with more sauce and cheese, the whole thing gets baked or grilled so a nice crust forms.

There are some other variations of the sandwich that you may also be familiar with. The croque madame is a croque monsieur with a fried egg on top. Some say the name change, madame (“woman”) is because the egg resembles a woman’s hat. The monte cristo is another variation where the whole sandwich is dipped in an egg batter and fried. It is sometimes referred to as a toasted ham and cheese or a french toasted sandwich.

How to Make a Croque Monsieur

To make the sandwich, you will need to start with a bechamel sauce. A bechamel, one of the 5 “mother sauces” in French cuisine, is a milk based sauce thickened with a roux. Start with a quarter cup of flour and butter in a sauce pan over medium heat. Whisk and continue cooking until it reaches a light golden brown color. Slowly pour in 2 cups of milk and whisk until the sauce thickens, about 10 minutes. The sauce should be thick enough to coat the back of a spoon and not run back together when you drag a finger through it. Season with 2 tsp of dijon mustard, 1/4 tsp of nutmeg, and salt and pepper to taste.

Now ingredients like pain de mie and emmental may be a little difficult to find, so this recipe improvises a bit. Take 4 slices of brioche and lay them on a lined baking sheet. Spoon 2 tbsps of the bechamel onto each slice of bread and spread to the edges. On 3 of the slices, layer on an even amount of 1/2 lb of sliced ham and 1/2 cup each of shredded gruyere and fontina. Top with the other 3 slices, sauce side down.

Spoon 2 more tbsp of bechamel on each sandwich and and 1/2 more of each cheese. Bake in a 400 degree oven for 15-20 minutes or until the cheese is golden brown and bubbling. Allow it to cool for a few minutes so the sandwich can firm up. Slice in half and enjoy!


Instructions

Grease a large (13- by 9½-inch) baking dish with butter.

Place half the brioche slices to cover the bottom of the baking dish, trimming individual slices as needed. Spread Dijon mustard over the layer of brioche. Top with ham, arranging the slices in a single layer. Place the remaining brioche slices to cover the ham.

In a large mixing bowl, whisk together the eggs and milk until they are thoroughly combined.

Pour the egg mixture over top of the brioche, distributing evenly.

Preheat oven to 350°. Place the baking dish in the refrigerator for at least 30 minutes (or overnight), allowing the egg to soak into the bread.

Remove dish from the refrigerator spread grated Gruyère evenly across the top. Sprinkle with thyme and season with salt and pepper. Bake until golden brown, 40 to 45 minutes.


Directions

For the béchamel sauce

Melt the butter in a saucepan over medium heat. Add the flour and stir until no longer raw, for about 1 minute. Slowly pour in the milk and cook, whisking constantly, until the sauce thickens. Add the grated cheese off the heat and stir until it melts. Season with the nutmeg and salt and pepper, to taste. Set aside.

For the sandwiches

Preheat the oven to 400 degrees.

Brush one side of 8 pieces of the bread with the Dijon mustard. Place 1 slice of ham over the mustard, cover with béchamel sauce, and add the second slice of ham and 1 slice of cheese. Place another piece of bread over the cheese and gently press on each sandwich.

Brush both sides of the sandwiches with the melted butter and line a baking sheet with parchment paper. Heat a nonstick pan over medium heat and sauté the sandwiches until golden brown on both sides.

Transfer the sandwiches to the baking sheet and cover the tops with béchamel sauce, saving any extra for another use. Top with the grated Jarlsberg cheese and place the baking sheet in the oven. Bake until the cheese turns golden, about 4-5 minutes — be careful not to let the cheese burn.

Trim the crusts from the sandwiches with a serrated knife and cut each into 4 squares. Serve immediately.


Croque-Monsieur

While French restaurant and country cooking have been thoroughly examined by American home cooks, somewhere between the two styles lies a branch of cuisine that has been almost entirely missed: France's bar and cafe food. This is the realm of snacks like tartines and rillettes, salads and savory tarts, and one of most delicious of all: the croque-monsieur (literally translated as "crunch sir.")

Good croque-monsieurs have a few things in common: a single layer of French ham and Gruyere pressed between two thin slices of bread. Some, like this one, are filled and topped with béchamel, which makes the whole thing creamier and better. The bread is brushed with butter, and the sandwich is cooked on a griddle or toasted under a broiler so that the cheese almost liquefies and the bits of ham and cheese hanging out the side fall limp and caramelize. It should be rich, substantial and salty, so you will reach for a glass of wine or beer between bites.


Recipe Summary

  • 2 tablespoons unsalted butter, plus more for spreading, room temperature
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 1/2 teaspoon coarse salt
  • Pinch of freshly ground nutmeg
  • Pinch of cayenne pepper
  • Pinch of freshly ground black pepper
  • 8 slices rustic French or firm white sandwich bread
  • 1/4 cup Dijon or whole-grain mustard
  • 1/2 pound cooked ham, thinly sliced
  • 1/3 pound Gruyere cheese, thinly sliced, plus 1 cup freshly grated (about 2 ounces)

Make bechamel sauce: Melt butter in a small saucepan over medium heat until just starting to bubble. Add flour, and cook, whisking constantly, until smooth but not browned, about 3 minutes.

Whisking constantly, slowly add milk continue cooking while whisking until mixture has thickened, about 3 minutes more. Remove from heat, and add salt, nutmeg, cayenne, and black pepper. Transfer to a bowl place plastic wrap directly on surface of sauce, and set aside.

Heat broiler. Heat a griddle or large cast-iron skillet over medium-low heat. Smear one side of bread slices with mustard. Top 4 slices with a layer each of ham and cheese cover with remaining 4 bread slices, pressing gently to adhere. Generously butter outer sides, spreading it all the way to the edges.

Place sandwiches on griddle or in skillet. Cook until golden brown and cheese has melted, 3 to 4 minutes a side. Transfer to work surface divide bechamel sauce evenly over tops, spreading to edges sprinkle with grated cheese.

Transfer to broiler, and cook until topping is melted and golden, 2 to 3 minutes. Serve immediately.


1. Slightly toast the two brioche slices, then leave them to cool.

2. Spread the mustard mayo sauce evenly on each slice.

3. Place the provolone cheese , smoked ham, Swiss cheese and caramelized onions on one slice of brioche.

4. Place the second slice of brioche on top.

5. Place 25g of bechamel sauce evenly on top of the brioche slice (tip: Use a brush to place the bechamel sauce evenly on to the brioche slice).

6. Sprinkle 15gr of shredded gruyere and 5gr of grated parmesan cheese evenly over the bechamel sauce.

8. Place the sandwich on a baking sheet lined with wax paper and bake for five minutes (tip: In the last 30 seconds, cook the sandwich on BROIL for extra crispiness and colour).

Easy-to-Make Bechemel Sauce

1. Mix water and white sauce mix together in a pot.

2. Bring mixture to a simmer, then add the bay leaf, ground nutmeg and cloves.

3. Let simmer for five minutes.

4. Add the Sriracha and grated cheese and simmer until the cheese is melted.

5. Taste and season accordingly with ground black pepper and salt.

6. Remove the bay leaf and cloves, then let cool (tip: This sauce is freezable).


Recipe: Croque Monsieur

A well-made Croque Monsieur is warm, it’s toasty, it’s crunchy, it’s oozing with fat. It’s the ultimate French toastie – and this one’s a knockout. It makes a great supper, with a green salad on the side. I have used prosciutto instead of cooked ham in this recipe, as I prefer the flavour.

Serves 1

INGREDIENTS

50g Gruyère cheese, grated
2 slices of sourdough
3-4 slices of prosciutto
10g butter

100ml milk
1 tsp thyme leaves
10g butter
1 tbsp plain flour
½ tsp Dijon mustard
1 tsp wholegrain mustard
50g Cheddar cheese, grated
sea salt and freshly ground black pepper

METHOD

Preheat the oven to 200°C/180°C fan/gas 6.

Start by making the béchamel. Put the milk and thyme into a small saucepan. Gently bring to a simmer over low heat. Melt the butter in another small saucepan then add the flour, and a pinch each of salt and pepper. Cook over low heat for about 1 minute to get rid of the floury taste, but avoid letting it brown.

Gradually whisk in half of the hot milk and stir quickly to combine. Add the remaining milk and cook for a further five minutes over low heat, stirring continuously.

Remove from the h eat, add the mustards and cheese and stir until the cheese has melted.

Place the grated Gruyère on one slice of the sourdough then top with the prosciutto. Finish with the béchamel then top with the other slice of sourdough. Heat a frying pan over medium heat. When hot, add the butter then carefully add the sandwich and toast it for 3-5 minutes. Gently turn the sandwich over and brown the other side for another 3-5 minutes.

Transfer to a piece of baking parchment on a baking tray and bake in the oven for 4-5 minutes, until the cheese has melted.

Find more recipes like this in Marcus Everyday by Marcus Wareing, with photography by Susan Bell (HarperCollins, £20). Buy a signed copy.

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