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Croqu'sandwich

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Wash out the piping bag and nozzle, then spoon in the dulce de leche. Pipe the buns with dulce de leche, until just full. It might take a little practice, so don’t worry if you mess up a couple. Persevere, it’s worth it.

I really like classic French recipes with ham and cheese. For example, these Ham and Cheese Crepes or Crepes with Ham, Egg, and Cheese are among my favorites. Melt the butter in a small saucepan over a low-medium heat, then toss in the shallot and bay leaf. Fry gently until the shallot is just soft, which should take about 5 minutes.

Ingredients

In the early 1900s, bistro owner Michel Lunarca [ fr] popularized the croque-monsieur. [2] Preparation [ edit ] Turn the bread over and spread the unbuttered side with mustard. Put two slices of ham on two slices of the mustard-spread bread. Scatter half of the cheese over the ham and cover with the remaining bread, toasted side up, to make two sandwiches. Turn up the oven to 200°C fan/gas 7 and line a baking tray with foil or compostable baking paper. Next, heat the grill, butter the bread on one side and toast it buttered-side up until golden. Dip the top of the buns into the caramel, then sprinkle with sugar nibs. Repeat with as many of the buns as you want decorated.

La savoureuse histoire du «croque-monsieur»". Le Figaro (in French). 4 April 2019 . Retrieved 24 September 2023. To make the caramel, place the sugar in a heavy-bottomed saucepan over a medium heat. Heat until 154C when all the sugar will have dissolved and caramelised. (Move the saucepan around if it looks like one edge is darkening before the other and use a brush dipped in water to wipe away any crystals that form on the sides.) To make the spiced cream, whip the cream until quite stiff. Sift and stir in the icing sugar with the coffee extract and cardamom. Cover with cling film and refrigerate for 30 minutes. Using a piping bag, pipe the cream into the slit in each bun. Wipe away any excess and refrigerate the buns until ready to assemble.If you want to see how to make a classic béchamel, I put a tutorial in this recipe for Pan-Seared Ribeye with Mahon Menorca and Pepper Cheese Sauce. The béchamel is a base for this sauce. You just substitute Gruyere cheese, instead of Menorca, and add some nutmeg, and less pepper. So what should be included in Classic Croque Monsieur? It’s important to use really good quality ingredients for this recipe, as the recipe is short & hard to hide an inferior ingredient with seasoning. Obviously, we are now a few weeks away from Easter (at the time I publish this recipe) and I think that this is a really good recipe to pin if you’re also giving some thought about your leftover ham. It would work fantastic in this recipe. If you love grilled cheese sandwiches, you’ll love this elevated ham and cheese sandwich. Please let me know if you like Croque Monsieur or Madam or Provençal or Norwegian, I’m curious…. You can find this popular French sandwich all over France. I’ve even heard that there are some governmental restrictions as to how to price Croque Monsieur, so it remains affordable for everyone. Pretty cool…

If you’re curious about some of the other variations, you may find it interesting that Jamie Olivier adds Dijon mustard to his béchamel sauce and uses turkey instead of ham and Julia Child used mozzarella instead of Gruyere (you can read about it here). Wet your finger and gently squash the peak on each so they don’t burn, then bake for 15 to 20 minutes, or until puffed and golden.

So, it’s no surprise that I also really like a good classic Croque Monsieur. You can find a number of different recipes online with some subtle variations. But I really like the classic one featured in my printable recipe below. Place the butter, milk and sugar in a saucepan, pour over 330ml/11½fl oz water and add a pinch of salt. Slowly bring to the boil, then lower the heat and simmer until the butter has melted. Sift and stir in the flour until the mixture comes away from the sides and forms a ball. Beat for 30 seconds, then set aside to cool. Melt half of the butter in a small saucepan. Brush the butter over one side of each slice of bread and place the bread on the baking sheet, buttered side up. Grill for 1–2 minutes, until lightly golden. Nun geht es ans Belegen: 4 Brioche-Scheiben erst mit Senf, dann mit der fertigen Béchamelsauce bestreichen. Jetzt zwei Scheiben des gekochten Schinkens darüberlegen. Darauf kommt eine weitere Schicht Béchamelsauce sowie etwas von dem geriebenen Gruyère-Käse. Die zweite Brotscheibe darüberlegen und diese mit einer weiteren Schicht Sauce und geriebenem Käse krönen.

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