How to Make Delicious Croque Monsieur at Home
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- Опубліковано 19 чер 2024
- Test cook Bryan Roof makes Julia a show-stopping Croque Monsieur.
Get the recipe for Croque Monsieur: cooks.io/2TIHPow
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I love Bryan! I really enjoy his segments.
This recipe/technique is so accessible. No exotic ingredients, no specialized tools, and really nothing comfortable home cooks aren't familiar with.
I think I'm looking at my Sunday lunch, and I'm excited!
I have watched about 10 videos on making this as well as read many recipes. No two are alike. The techniques vary widely but this one seems the easiest yet still very French!
I ate one on the moon, on three separate occasions, and they were better than wherever any other commenter ate one.
Excellent recipe and results! I’ve had many of these over the years, even twice in Paris. Delicious indeed.
I made this for Christmas lunch!! Very nice!! And we really liked the Pepperidge Farm bread recommendation. Glad I was able to find it. The only changes I made were, I added a bit of dijon mustard in the middle of the meat as someone recommended and I prepared the mornay sauce the day before and refrigerated it. My friend and I both said the dijon helped cut through the cheese in a good way and really provided a nice layer of balance (I didn't spread it fully so some bites had the mustard and others did...that's how we were able to compare...next time I'll spread it). The bread stayed beautifully crunchy, too!! Not a hard crunchy, but a nice soft crunch.
Excellent!
These two have such a great chemistry! This recipe looks delicious 😁
I so enjoy watching all of the recipes that Bryan cooks.
I fell in love with this in Europe.
White pepper, rather than black, since it is a white sauce. Give a Lightly milder flavor.
Nutmeg is added to many recipes. Ice cream was my particular favorite.
Thank you.
Félicitation pour un superbe croque-monsieur 👍
Lady spitting some facts! I love it
I've got leftover ham and some gruyere in the fridge! Thank you for reminding me of this iconic sandwich.
I just made one of these yesterday. They are so very good.
Oh my goodness……perfection! Thank you!
This is one of those easy French things to make that wows people. Make it ahead so people don’t realize how easy they are to make and instead think you are a better cook than you actually are (at least in my case). I’ve found a lot of French dishes are fairly easy to make but have these great names that make them sound difficult.
Looks/sounds so good!
Wow!! Looks so good
It's missing Dijon mustard. The classic recipe has it. Dijon cuts the richness and adds a little bit of heat.
My bad, I’ll fix it right away
@@bob22222222222222100 I'm tellin' ya, I'm right. So far, you have fat and salt going on. The mustard adds spice and vinegar which breaks it down and evens it out.
Plus, I have made hundreds of these professionally. You need Dijon.
@@Porkcfish Also without Herbs de Provance it's just a ham sandwich with gravy. I make it with Bechamel instead of mornay and leave the cheese separate. I have seen mustard used on the bread but i just add some to the Bechamel.
@@angbald Yes, to the herbs. Though chives work, too. We did bechamel with slices of Gruyere. Mustard on the bread.
The only reason I wouldn't put the Dijon in the bechamel is that it diminishes it. Having the layer keeps the sharpness.
@@Porkcfish Right on, I'll mention it in my next video. Speaking of which, do you have any ideas what that next video could be about? You seem to know your stuff.
That looks really good !
Watching that first bite, I realized I was legitimately salivating like a Pavlovian dog. Definitely making this next Sunday morning as the Madame/fried egg variant -- family's going to flip out.
I was introduce to these delicious sandwich by my grand Ma when I was a child some 50 year + and I still have them today. Your Bryan look good enough to take right off the screen LOL. MMmmmm
*Ce croque-monsieur me fait grande faim 👍🏻!*
I love and make the croque madame
Awesome!!!
Food, to die for !
Maille mustard is required inside the sandwich. I use Gruyere with it.
The Mornay only goes in top for me. I also put two fried eggs on top of each Croque. My kids demand it!!
One of my favorite sandwiches ever.
Salivating, Yummy!!! 😍
Yummy!
Somehow this channel manages to take off all the sexiness of cooking
Aldi USA sometimes has genuine Black Forest ham from Germany and it's bloody delicious, far better than the American knock off!
I want Brian's ham.
No herbs de provance and no mustard means you've just made a ham sandwich with cheese sauce.
No mustard or herbes de Provence in the Croque Monsieur. Otherwise, it's something else but not a Croque-Monsieur..
My mouth is just watering!!!! I can almost ( but not quite~darn) taste it lol Looks sooo good 😍😂
It's monsieur with a silent "r" not monsieurre, doesn't hurt to make sure before recording. Love the show though
I wish someone had told her it’s not “croak”, it’s Croque , like truck. Would have made the video more polished. That’s how the Parisians pronounce it. Croque Monsieur, amazing sandwich.
I make my own variation of both a Croque Madame and a Croque Monsieur (cut up ham, sautéed with onions, peppers and mushrooms until slightly crispy and then all the cheese). Everyone has raved when I've made it for them. Now I'm hungry for one! 🤣
OMG 😳
Like others here, I have tried several different ways of making this delicious sandwich, from simple to exotic. This particular recipe is very tasty but a bit too cheesy, in my opinion. If you like extra cheese on your pizza, you'll probably like this one, but my wife and I prefer making it without the bechamel/mornay sauce. We use French or Sourdough baguette, and slice diagonal slices for our sandwich. Butter one side, put ham on top of the buttered side, then grate gruyere on top of the ham. Then spread Dijon mustard on the top slice and complete the sandwich. In a skillet, melt some butter then put the sandwiches in and brown both sides. You end up with a crunchy sandwich with the great combination of gruyere and Dijon, plus the sandwich doesn't slide around while you are trying to eat it! All that bechamel/mornay makes for a sloppy and super-rich sandwich, but if that is your preference, go for it.
Can the morney sauce be made in advance and store in the fridge?
Yes, it will gel into a solid mass you can slice -- not that you'd want to slice it, but you could. And you'd have an instant mac-n-cheese base that just needs to be loosened up with a bit of milk.
Thank you
The one I had in Paris was open faced. One slice of bread. This looks good too.
I don't like the standard North American smoked deli ham. For jambon beurre and croque monsieur/madame sandwiches I use prosciutto cotto but most of the ones available to me are a little more wet than the French ham I am used to. My source of French ham closed but there is a large Italian community so prosciutto cotto is widely available.
These used to be my hangover breakfast when I worked in restaurants.
A whole Crunchy Family! 🤣🤣
I love it when the eyes roll back.
no dijon mustard??
I wouldn't add salt, the cheese has plenty 😉
For other types of sandwiches, only toast one side of the bread. Serve with the *untoasted* side out so sharp toast doesn't irritate the inside of your mouth.
Looks wonderfully decadent. Probably the hardest thing to find in the US is a good ''hearty sandwich bread''. . If I could find it, I'd try this recipe
Aunt hatties texas toast
Why does the inside top half of toast get 2 tbsps of mornay while the bottom half gets 1 tbsp?
I’m kosher, and I have a serious heart condition……but that sandwich still looks damn delicious!
Way to go Brian oh excuse me, Mr. Crunchy!
Un croque monsieur qui n´a jamais vu la France .. 🙂
What happened to the Dijon?
Wonderful to loose weight, thank you
"Croque" did not mean "crunch" but "to bite with a crunch" (croque monsieur is something that does not make sense in French, so we made it a meal name :))
serving suggestions, fruity chilled wine? olives on the side?
@@XanderDDS , 🤔, nah,
@@elgracko Both times I had it in Paris it was served with a plain green salad.
@@tosht2515 , yeah probably don't want to add more calories to the mix heheh,
**i'd love to see Paris sometime,
Would the French use Italian cheese and German Ham?
Yes.
Yes they would.
It's like a Monte Cristo but way better
I make super good croques. I make them open faced and leave the mornay off of the bottom. Instead I do bread, Djion (so important), ham, mornay and then cheese. So good! Oh, i also use a ton of mornay.
Julia said the ham in Germany is smoked for 3 months? I think she meant brined?
No, she meant smoked. Google it.
@@Gigi-fv9ky I did, and the longest I'm seeing is that it is smoked for several days.
This sandwich is improved 100% by adding a layer of raspberry or strawberry jam in the middle....
Or Apricot preserves perhaps? Loosened in a sauce pan with Brandy or Cognac to make a glaze? Maybe add butter and Dijon mustard or Horseradish in small amounts to push it over the top...
I've always thought Croque Monsieur should involve frogs...
I've made them. Not complicated at all.
Did he flip bread and toast both sides?
1:26
they don't show that but the idea is to get the bread dry, so the result is not soggy.
@@rockshot100 thank you.
Did you hear that Crunch...
No?
Me either!
"Injected white sauce" Bryan? Bring it on you sexy bear.
Why hello Brian...
Sorry! Nope! Nope! Don't get me wrong. I'd LOVE to eat this but my hiatus hernia says~"Go ahead, just try it. You'll regret it to your dying day!"
HA 🤣 😜 😝 🙃
Croque Monsieur doesn’t mean. Mr. Crunchy. It means crunchy man. The French would refer to Mr. Coursac as Monsieur Coursac, not Coursac Monsieur!
I’ve said it once, I’ll say it a thousand times…I LOVES ME SOME BRIAN! 😍🥰😘🥰😍💋💋💋
I live in Florida, the AC is working overtime. Sorry the oven is not going to go on.
Who said you had to make it today?
@@jusssayin480 Well, it will not cool down for another 4 months, not even at night. Besides, I worked in the French Quarter in New Orleans, and have a better and easier way of making these in a sandwich press. Most of the country is hot in August, some salads and maybe Tropical dishes would be more welcome.
RECIPE IS CLICKBAIT YOU CANT SEE IT
First! Delicious! ❤️😬🤙🏾
You are first to comment but I was first to see this!!!
Definitely needs some horseradish, good brown mustard or herbs.
White sandwich bread? Really?
Really? With all the cheese and the sauce, etc. you're complaining about using white bread?
@@jusssayin480 it's a decadent French dish. It's supposed to be unhealthy but white bread is low quality and the French don't even eat it.
@@patricklarry6645 Look up *pain de mei.* Everyone in France grew up on it. It’s their white sandwich bread. Shaped in a loaf, no crust, pre-sliced. Ideal and often used for a Croque Monsieur.
@@patricklarry6645 I'm pleased you're wrong.
This is okay but if you want the real deal watch Chefs Jean-Pierre ham and cheese.
The French do not use American bread with a crap load of sugar in it.
Kindly re phrase
Yes, most American bread is processed crap...(I'm from America).
@@alantaylor2117 feel free to kindly move on.
So they use French white bread with a crap load of sugar in it?
@@jusssayin480 obviously that’s the point, sugar in bread is an American thing, sugar in pretty much everything in fact.
done this along with the croque Madame vegan style spin and no one missed out on the original
#healthy is key
#traditions have a healthier spin to it and still be satisfy and yummy for the tummy, lol
May I ask what you use in place of cheese, ham, and egg? I know there are vegan "cheeses," but the ones I've tried make me realize I'll probably never be vegan. However, I'm always looking for plant-based proteins. Thanks.
Absolutely another American video getting it wrong DIJON!!!!!!!!!!
Oui c'est ca
I wanted to eat one of these sandwich’s until I seen how much butter is used🤮
Another repeat video!!!
You couldn't figure out how to get gruyere into the bread and the ham?
Way to much work....
No. Just no. I have lived in France and this is in no way a proper Croque Monsieur. The ONLY thing right is the white bread.
Needs bacon!
Bacon is life!
Come on Croquet Monsieur is just a simple ham sandwich which doesn't require a video.
@@sandrah7512: I've seen part of it and wasn't impressed! Sandwiches don't interest me!
for real...got to be the most overrated french food in my opinion
@@reesiezanga5232: The only wonderful thing about Croquet Monsieur is its magnificent name. That alone jacks up the price by say $5 in a fancy restaurant which only fools would pay for a ham sandwich!
A ham sandwich by any other name is still the same!
I HATE it when they always say "mmm" when they take a bite. That says precisely nothing to the audience. Chris Kimball used to say "mmm" every time to the extent I stopped watching ATK until he left the show, but looks like they're still doing it. Why can't they instead say something that describes how it tastes, or what flavors are peaking through instead of the maddening "mmm".
Why the insistence on “Parmesan cheese” and “Gruyere cheese”? Is there any doubt that, in this context, Gruyere is cheese? Does “Parmesan”’ refer to anything BUT cheese in a recipe? The redundancy just kills me.
Lol Americanized croque monsieur looks so unnecessarily complicated. Stick to the simple French recipe. Easy, not messy, and equally delicious
Why don't you show us how to do it then.
I lived five years in France, let me tell you their food is mediocre and overrated. They can hardly make anything without butter, flour, cream and cheese, just like this croque monsieur. So unhealthy and fatty! The French sit and ridicule Americans for our fatty food.. just look at that recipe.
What about their awful way of cooking steak? They barely cook it just like in the stone ages. My family, friends and I are completely taken by Asian food way more flavorful than silly French or Italian food.
getting some psycho energy vibes right there seeing people eat sandwiches with knife and fork
Needs bacon!
Bacon is life!