Croqu'sandwich

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Dictionnaire général pour la maîtrise de la langue française, la culture classique et contemporaine. Paris: Larousse. 1993. p.405. ISBN 2-03-320300-X. OCLC 29916226. a b "All the Croque Monsieur Recipes You Will Ever Need". Archived from the original on 20 October 2016 . Retrieved 6 August 2011. Croque monsieur may be baked or fried so that the cheese topping melts and forms a crust. [3] [4] Variations [ edit ]

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.) If making the chocolate sauce, smash up the chocolate and place in a heatproof glass bowl with the cream and a pinch of salt. 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. A croque monsieur is traditionally made with baked or boiled ham and sliced cheese between slices of pain de mie, topped with grated cheese and lightly salted and peppered, and then baked in an oven or fried in a frying pan. The bread may optionally be browned by grilling after being dipped in beaten egg. Traditionally Gruyère is used, but sometimes Comté or Emmental cheese as well. Some brasseries also add béchamel sauce.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. A croque monsieur ( French pronunciation: [kʁɔk məsjø]) is a hot sandwich made with ham and cheese. The name comes from the French words croque ("crunch") and monsieur ("gentleman"). 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. This Classic Croque Monsieur Recipe is easy to prepare and is a taste emersion right to the middle of Paris. For this recipe you can use any type of ham; so by all means, feel free to use any leftovers that you may have from this Easter.

But if you choose to go a little heavier you can always serve it with something like a Potato Salad or a Rice Salad. Using a piping bag with a 1–1½cm/½–⅝in nozzle, pipe 3cm/1¼in diameter rounds on three to four baking trays (or cook in batches). Bake for 10 minutes, then turn down the heat to 180C/160C Fan/Gas 4 and cook for 20–25 minutes. Make a small slit in the side of each bun, then bake for another 5 minutes. 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.

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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. A Monte Cristo is sort of like a combination of Croque Monsieur and French Toast. Ham and cheese sandwich is dipped in the egg and fried up on both sides. 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.

If you’ve never had a Croque Monsieur then you may wonder what it is. Simply put, it’s a ham and cheese sandwich with Dijon mustard and topped with béchamel sauce. It’s then toasted to perfection – bubbly and golden brown. Toaster oven, to toast the sandwiches (if you don’t have it, toast the bread on a pan with a little bit of butter on both sides, and then once your sandwich is assembled place it under the broiler in your oven and you will be just fine); There are references to the dish before the end of the 19th century. In 1891, La Revue athlétique mentions them:

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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. a b "Croque-monsieur et croque-madame font des enfants" (in French). aufimin cuisine suisse. 18 March 2009 . Retrieved 21 August 2015. Variants of the sandwich with substitutions or additional ingredients are given names modeled on the original croque-monsieur, for example: Place over a pan of gently simmering water (make sure the water doesn’t touch the bowl), and leave until the chocolate is melted and glossy, stirring occasionally.