Recipe for Croque Monsieur – with a twist | EUROtoday

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Recipe for Croque Monsieur

A scrumptious and easy recipe for croque-monsieur with a bit of twist – Croque monsieur revisited. The traditional French bistro dish may be very widespread on menus in France and really simple to make at dwelling. Usually served with chips and/or salad, it's quick meals at its greatest.

The identify comes from the French phrase “croquer” which means to chunk and “monsieur” which means mister. It's actually a gentleman's sandwich. It first appeared in French literature in Proust's, In Search of Lost Time in 1918, but it surely had featured on menus in Paris as early as 1910. Pop a fried egg on prime and it's known as a Croque Madame! Leave out the ham and it's a Croque Mademoiselle!

Makes 6

Active time: half-hour
Cooking time: 15–20 minutes
Storage: Up to 24 hours


Mustard butter

1½ sticks (6 oz./180 g) butter, softened
4 tsp (20 g) entire grain Mustard

Emmantaler unfold

3½ cups (14 oz./400 g) grated Emmentaler cheese
Scant 1 cup (200 g/200 ml) heavy cream, min. 35% fats

Croque Monsieurs

6 slices white sourdough bread (or bread of your alternative)
6 slices ham (White Ham)


Preparing the mustard butter

Place the butter and mustard in a bowl and stir till properly blended.

Preparing the Emmentaler unfold

Place the cheese and cream in a bowl and stir till properly blended.

Assembling and baking the croque-monsieurs

Preheat the oven to 450°F (240°C/Gas Mark 8). Using a palette knife, unfold an excellent layer of mustard butter over one facet of every bread slice. Place butter facet up on a baking sheet lined with parchment paper and toast within the oven for five minutes. Remove and cut back the oven temperature to 350°F (180°C/Gas Mark 4). Place a slice of ham on every slice of bread and prime with Emmentaler unfold. Bake for 15–20 minutes at 350°F (180°C/Gas Mark 4) till golden brown.

Extracted from French Bakery: Recipes and Techniques from the Ferrandi School of Culinary Arts by FERRANDI Paris (Flammarion, 2024).

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Recipe for Croque Monsieur – with a twist