Dominique Ansel, creator of the Cronut, has shared his out-of-this-world recipe for a rich and comforting croque-monsieur with us. I recently visited his London bakery and got to sample a range of his unique sweet and savoury treats, and I'm still drooling tbh.
This makes four sandwiches, so be sure to double the recipe if you're feeding two. ;)
For the béchamel:
* 1 cup of milk
* 1 tbsp of butter
* 3 tbsp flour
* 8 oz grated gruyere cheese
For the custard:
* 4 cups of milk
* 4 large eggs
* Pinch of nutmeg
* Salt and pepper to taste
For the sandwich:
* 8 oz sliced gruyère cheese
* 1 pound of black forest ham, sliced
* 8 slices of sourdough bread
* Preheat oven to 175°C/350°F.
* Make the béchamel sauce. In a pot, warm the milk (make sure not to boil).
* In a separate saucepan, melt the butter over medium heat. Add in the flour and whisk until smooth. Cook for 30 seconds over medium heat until the mixture becomes dough-like.
* Stream the warm milk into the butter-flour mixture in three increments, whisking continuously until smooth. Let boil for 1 minute.
* Stir in the shredded gruyère cheese, mixing until the cheese has melted. Season with salt and pepper to taste, then pour the mixture into a shallow dish, cover in plastic, and place in fridge to let cool.
* Make the custard. In a large bowl, combine 4 cups of milk and a pinch of nutmeg, whisk in 4 large eggs, and season with salt and pepper to taste. Let cool in the fridge.
* To assemble the sandwich: Dip each slice of bread in the custard. Spread a layer of the béchamel sauce on one slice of bread, add 4 slices of ham and 2 slices of gruyère, and top with another slice of bread. On the top, spread another layer of béchamel and finish with 2 more slices of gruyère. Bake in oven for 10 minutes until the cheese is golden-brown.
If you're still hungry, how about these adorable aquarium cookies for dessert?