DOMINIQUE ANSEL BAKERYのインスタグラム(dominiqueansel) - 7月26日 02時49分

Happy weekend! Today, I wanted to show you something savory for a change. People always ask me what my favorite comfort foods are. And this Croque Monsieur is definitely one of them. When I was an apprentice in France, my chef taught me this secret trick which I still use more than 20 years later: soak the bread in a savory custard first (almost like a savory French toast), so the sandwich stays nice and moist in the center while it toasts up in the oven, with those crispy edges and plenty of melted Gruyère cheese. Here’s what you’ll need:

Equipment:
Pot
Spatula
Whisk
Mixing bowl
Baking sheet
Parchment paper

For the béchamel:
1 tbsp unsalted butter
7 tsp AP flour
1 cup whole milk
1/3 tsp salt
1/3 tsp black pepper
1 cup shredded Gruyère cheese

For the soak:
4 large eggs
2 cups whole milk
1/2 tsp salt

4 slices Black Forest Ham
4 slices sourdough bread

Yield: this recipe makes 2 sandwiches

Method:
1. In a pot, melt the butter over medium heat. Add flour, stir to combine with a spatula and cook for 1-2 minutes to make a roux.

2. Gradually add in 1 cup of milk, whisking to combine with each addition until smooth. Cook for 2 minutes, while continuing to stir. Add salt and pepper, then fold in 1 cup of Gruyère with a spatula until combined. Set aside and let cool 10-15 min before assembling the sandwich.

3. Preheat oven to 375F.

4. Make the custard soak: in a mixing bowl, combine eggs, 2 cups of milk, and salt. Whisk to combine.

5. Dunk the sourdough bread slices into the custard soak (you want them to be moist but not too wet or soggy). Place onto a parchment-lined tray.

6. Spread a layer of béchamel into a slice of the soaked bread. Top with a generous amount of Gruyère, then add two slices of Black Forest ham on top. Add another layer of béchamel, then more Gruyère, and top with the second slice of bread. Spread a layer of béchamel onto the top of the bread, and sprinkle with more Gruyère. Repeat with the second sandwich.

7. Toast in the oven for 10-15 minutes until the Gruyère is melted and caramelized, and the edges of the bread are nice and crisp. Remove from oven, slice in half, and enjoy!

[BIHAKUEN]UVシールド(UVShield)

>> 飲む日焼け止め！「UVシールド」を購入する