BABISH

recipes

community

livestream

cookware

cookbook

contact

JOIN

CROQUE MONSIEUR INSPIRED BY BROOKLYN NINE-NINE

cook:

1 h

Picture for Croque Monsieur inspired by Brooklyn Nine-Nine

12,509,049 views  Captain Holt's signature stone-faced empathy is on display in this heartwarming act of culinary affection, a memory in the form of a sandwich. But not just any sandwich: the cheesy, hammy, gooey French brasserie classic, Croque Monsieur. Let's hear how incorrectly I can pronounce things this week as we recreate this toasty brunchtime delight.

4 servings

US

original

metric

INGREDIENTS

For the Pain de Mie

150 ml milk

225 ml water, lukewarm

85 g unsalted butter, room temperature

2 ¼ tsp kosher salt

35 g granulated sugar

30 g nonfat dry milk

35 g potato flour

575 g all purpose flour

2 tsp instant yeast

For the Bechamel

1 tbsp butter, melted

1 tbsp all purpose flour

1 cup milk

Nutmeg, grated

sprinkle white pepper

Kosher salt

For the Croque Monsieur

Pain de Mie bread

3 ½ oz gruyere cheese, shredded

Bechamel

6 slices ham

For the Croque Madame w/ Brioche

Brioche bread

3 ½ oz gruyere cheese, shredded

Bechamel

6 slices ham

Dijon mustard

1 large egg

Kosher salt

Freshly ground pepper

For the Monte Cristo Madame

Brioche bread

3 ½ oz gruyere cheese, shredded

Bechamel

6 slices ham

Dijon mustard

1 large egg

Kosher salt

Freshly ground pepper

2 large eggs (egg mixture)

½ cup milk (egg mixture)

1 tbsp butter, melted

Powdered sugar

DIRECTIONS

1.

For the Pain de Mie

1.

In the bowl of a stand mixer, combine milk, lukewarm water, unsalted room temperature butter, kosher salt, granulated sugar, nonfat dry milk, potato flour, all-purpose flour, and instant yeast.

150 ml milk

225 ml water, lukewarm

85 g unsalted butter, room temperature

2 ¼ tsp kosher salt

35 g granulated sugar

30 g nonfat dry milk

35 g potato flour

575 g all purpose flour

2 tsp instant yeast

2.

Place in the base of a stand mixer, assert a fixed dough hook, and mix on low speed for 2 minutes until the dough just starts to clear the sides of the bowl. At this point, turn the speed up to medium-low speed and allow it to knead for 5-6 minutes until a smooth dough has formed.

3.

Place the dough into a bowl, cover with plastic wrap, and let rest at room temperature for 45 minutes to 1 ½ hour or until the dough has doubled in size.

4.

Turn the dough out onto a non floured work surface and punch it down to prepare to let rest in a loaf pan.

5.

Thoroughly lubricate the pan with butter then shape the dough into a loaf by pressing and stretching into a rectangle (slightly wider than the intended pan) then fold it up from the center, press it down, then fold it in from the edges and then fold the whole thing on top of itself. Ultimately folding into the length of the intended bread pan.

6.

Place the dough into the pan, lightly pressing it down into the corners, covering with plastic wrap and letting rest at room temperature for 45 minutes to 1 ½ hours until risen just below the lip of the pan.

7.

Cover the pan by spraying with nonstick cooking spray and then wrapping tightly two times with aluminum foil.

8.

Once covered or wrapped, bake at 350°F for 25 minutes before removing from the oven and unwrapping. Place back in for another 20 minutes until lightly browned and a thermometer inserted into the center registers between 190°F - 200°F.

9.

Let the loaf cool on a wire rack for about 1 ½ hours before slicing into thick slices.

10.

For the Bechamel

1.

In a saucepan, melt butter over medium heat for 2-3 minutes until it stops spattering, the stage right before browning. Make sure to swirl regularly.

1 tbsp butter, melted

2.

At this point, add all-purpose flour and whisk into a thick paste and cook for 2-3 minutes until the raw flour dissipates.

1 tbsp all purpose flour

3.

At which point, slowly add cold milk by adding in stages.

1 cup milk

4.

Once the cup of milk has been added and there are no lumps in the corners, continue cooking for 5-7 minutes until nice and thick.

5.

Quickly season with grated nutmeg, white pepper, and a generous pinch of kosher salt.

Nutmeg, grated

sprinkle white pepper

Kosher salt

6.

Whisk to combine and cook for 1 minute until it’s thick enough to coat the back of a spoon.

7.

Cover and allow to cool for 10-15 minutes before sandwich assembly.

8.

For the Croque Monsieur

1.

Start by toasting pain de mie bread then shred gruyere cheese.

2 slices Pain de Mie bread

3 ½ oz gruyere cheese, shredded

2.

Spread a couple of tablespoons worth of the bechamel on the bottom slice of the bread, just enough to cover it.

Bechamel

3.

Top that with a generous amount of gruyere cheese along with ham, topping with another generous amount of gruyere, spreading the bechamel on the top slice of bread before placing on top.

6 slices ham

3 ½ oz gruyere cheese, shredded

4.

Before toasting, spread another layer of bechamel on top of the sandwich and another layer of gruyere cheese.

Bechamel

gruyere cheese, shredded

5.

Place into a 375°F oven until thoroughly brown and bubbly.

6.

For the Croque Madame w/ Brioche

1.

Start by toasting brioche bread then shred gruyere cheese. Spread a couple of tablespoons worth of the bechamel on the bottom slice of the bread, just enough to cover it.

2 slices Brioche bread

3 ½ oz gruyere cheese, shredded

2.

Top that with a generous amount of gruyere cheese along with ham, topping with another generous amount of gruyere, spreading the top slice of bread with dijon mustard before placing on top.

Dijon mustard

6 slices ham

gruyere cheese, shredded

3.

Before toasting, spread another layer of bechamel on top of the sandwich and another layer of gruyere cheese.

4.

Place into a broiler until thoroughly brown and bubbly.

5.

Optionally top with a fried sunny side up egg seasoned with kosher salt and freshly ground pepper.

1 large egg

Kosher salt

Freshly ground pepper

6.

For the Monte Cristo Madame

1.

In a pie holder, beat and combine large eggs and milk to create a custard/egg mixture to dip the bread into.

2 large eggs (egg mixture)

½ cup milk (egg mixture)

2.

Preheat the slices of ham in a microwave before shredding gruyere cheese. Spread a couple of tablespoons worth of the bechamel on the bottom slice of the bread, just enough to cover it.

6 slices ham

Bechamel

3 ½ oz gruyere cheese, shredded

3.

Top that with a generous amount of gruyere cheese along with ham, topping with another generous amount of gruyere, spreading the top slice of bread with dijon mustard before placing on top.

6 slices ham

3 ½ oz gruyere cheese, shredded

Dijon mustard

Brioche bread

4.

Place a flat plate to flatten the sandwich before placing it into the custard for 15-20 seconds on each side.

5.

In a nonstick pan with 1 tablespoon of melted butter, drop the sandwich in and fry for about 5 minutes on each side.

1 tbsp butter, melted

6.

Plate it up once it’s finished frying and top it with powdered sugar and a sunny side up fried egg.

Powdered sugar

1 large egg

Unlock this recipe

Babish

Welcome to the...

Babish Culinary Universe

Get instant access to hundreds of written recipes, connect with a community eager to share their cooking triumphs and mishaps, and find inspiration for your next meal.

Try it out for a month free, then just $1/month

JOIN
Babish Logo

powered by

© 2023 Binge Entertainment, LLC. All rights reserved.