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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!