French chef, Gabriel Gaté, presents Taste Le Tour from Paris and talks about the superb French breads and patisseries. French master chef, Philippe Mouchel, prepares a crôque monsieur, a very popular Parisian snack.
- 8 slices of sandwich bread
- 8 slices of Gruyère cheese
- 8 thin slices of ham
- 150 g grated Gruyère
- 100 g grated Parmesan
- 4 tbsp cream
- 2 egg yolks
- a little salt and freshly ground black pepper
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Top 4 slices of bread with 4 slices of Gruyère cheese. Then top with 4 slices of ham, 4 more slices of Gruyère and, lastly, another 4 slices of ham.
In a bowl mix the grated Gruyère with the grated parmesan, cream, egg yolks and a little salt and pepper.
Spread the top of the remaining 4 slices of bread with half of the creamy cheese mixture. Carefully place the bread, cheese side down, on top of the ham slices. Spread the remaining creamy cheese on top.
Place the crôque Monsieur on an oven tray and bake in a hot oven or under the grill until the cheese has melted inside and out.
It smells delicious and is very popular.