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This revisit of the Croque Monsieur was inspired by the culinary design MOOC I attended in March 2015. We had to reshuffle the Croque Monsieur into a snacking dish representative of the Parisian terroir. I chose to cut the bread in the shape of the Eiffel Tower and place it on a field of salad chews recalling the Champs de Mars located at the foot of the Eiffel Tower.
Preparation time : 30 min – Cooking time: 15 min – Break : 24 hours
For 8 Croques Eiffel (4 persons)
• 8 slices of sandwich bread
• 4 slices of ham
• 100 g grated gruyere cheese
• Butter cream
• For ½ l of béchamel sauce:
o ½ l milk
o 1 slice of onion
o ½ bay leaf
o 6 peppercorns
o 60 g butter
o 30 g flour
o Salt, pepper, nutmeg·
• Salad chews
The day before:
Soak the grated gruyere in the milk in order it becomes soft and reserve in refrigerator.
The D day :
Prepare the bechamel :
Pass the milk in a sieve to separate the milk and the gruyere . Bring the milk to a boil in a saucepan with the onion slice, bay leaf and peppercorns. Stop the heat and let steep for 10 minutes covered. Melt the butter in another pan. Add the flour, stir 2 min. Remove from heat and pour the warmed milk after sieved to remove the aromatic garnish, whisk and bring to a boil, stirring.Add salt, pepper and nutmeg.
Prepare the Croques Eiffel:
Preheat the oven gas mark 6 (180 ° C).
Cut the bread slices into triangles (2 triangles per slice ). Do the same thing with the ham.
Cover a triangle with soft butter, then put a double slice of ham to the size of the slice of bread. Spread béchamel then cover with the second slice of bread. Cut with a circle at the base of the triangle to form the arch of the Eiffel Tower.
Spread béchamel then cover with the second slice of bread. Place on top a mixture of béchamel and gruyere cheese. Repeat for the other bread slices.
Bake 10 to 15 minutes under the oven’s grill on medium heat until the Croques Eiffel have a pretty tiger color. They must remain soft and are not to be fully colored.
Put 2 Croques Eiffel per person on a bed of salad chews seasoned with vinaigrette. Take a cherry tomato on a wooden spike and secure it on the tip of the Croque Eiffel. It’s ready!
This blog was partly born to answer my family and my friends who often ask me to give them a particular recipe of a dish I prepared for them while it is so easy to find a thousand recipes on the internet or in books. I believe that the difference between the recipe given by the cook and the books comes from little tips and tricks that are sometimes difficult to capture, even having no desire to keep one’s secrets for oneself, and from the story of the dish: the origin of the recipe, cooking technique, mode of consumption … Thus, a dish is more than a recipe. I tried as much as possible to pass on these elements, without losing me too much into details.
Here are my good recipes :
- Main courses