Croque Monsieur Puffs

CROQUE MONSIEUR PUFFS



Croque Monsieur Puffs image

My latest crush is this new incarnation of gourgeres, or cheese puffs. These were inspired by the classic French ham-and-cheese sandwich, Croque Monsieur. If you're serving only one thing with cocktails before dinner, it would have to be these heavenly puffs. They're perfect for "popping" in between sips of a Pear Thyme Fizz or Peach 75. ** Make sure you use an exciting gruyere cheese or possibly with cheddar jack for a little kick.

Recipe From food.com

Provided by College Girl

Categories     Lunch/Snacks

Time 35m

Yield 50 puffs, 25 serving(s)

Number Of Ingredients: 9

1/2 cup water
1/2 cup whole milk
6 tablespoons salted butter
1/2 teaspoon salt
1/2 cup minced ham
1 cup all-purpose flour
4 eggs, large
3/4 cup about 2 3/4 ounces gruyere cheese, grated
1 tablespoon chives, freshly chopped
Calories74.9
Fat5
SaturatedFat2.8
Cholesterol46.7
Sodium132.8
Carbohydrate4.1
Fiber0.1
Sugar0.3
Protein3.3

Steps:

  • Adjust rack to the middle of an oven and preheat to 400 degrees.
  • Combine water, milk, butter, salt, and ham in a heavy, medium saucepan. Bring to a boil over medium-high heat.
  • All at once, add the flour and stir in quickly with a wooden spoon. Keep stirring-the mixture will come away form the sides of the pan and become thick and stiff. Keep stiring and turning over for about 1 minute (you want it to dry out a bit).
  • Transfer the dough to an electric mixer, and turn mixer on medium-high speed. Add 1 egg and as soon as it is partially incorporated, increase mixer speed to high. Add the remaining eggs, one at a time when the previous egg is well incorporated. The mixture should be smooth. Mix in the cheese and chives.
  • IF you have a strong arm, the dough can also be mixed by hand with a wooden spoon in a mixing bowl. Proceed as directed, and be sure to beat the dough until smooth before mxing in the cheese and chives. Let the mixture cool for about 10 minutes.
  • Meanwhile, line baking sheets with parchment paper or spray them with cooking spray. (Watch the puff bottomes closely to prevent over-browning if not using parchment.) By heaping teaspoonfuls, drop the mixture onto baking sheets in little balls, spaced apart. They shoud be the size of large marbles or jaw-breakers. (You can also pipe them out using a pastry bag.).
  • Bake for about 20 to 25 minutes, or until golden. Serve warm. You can bake these a few hours in advance and reheat in the oven as well!


CROQUE MONSIEUR



Croque Monsieur image

Recipe From foodnetwork.com

Provided by Ina Garten

Categories     main-dish

Time 30m

Yield 4 to 8 servings

Number Of Ingredients: 11

2 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups hot milk
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Pinch nutmeg
12 ounces Gruyere, grated (5 cups)
1/2 cup freshly grated Parmesan
16 slices white sandwich bread, crusts removed
Dijon mustard
8 ounces baked Virginia ham, sliced but not paper thin

Steps:

  • Preheat the oven to 400 degrees F.
  • Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter?flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and the Parmesan and set aside.
  • To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes, until toasted.
  • Lightly brush half the toasted breads with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot.


CROQUE-MONSIEUR



Croque-Monsieur image

Easily adaptable into a Monte Cristo by just adding chicken, this wonderful battered then fried sandwich makes a great lunch with a tossed salad.

Recipe From allrecipes.com

Provided by Sneakyteaky

Categories     100+ Breakfast and Brunch Recipes     Eggs     Breakfast Sandwich Recipes

Time 20m

Yield 3

Number Of Ingredients: 12

1 tablespoon Dijon mustard
2 tablespoons mayonnaise
4 tablespoons butter or margarine, softened
6 slices white bread
6 slices Swiss cheese
12 slices thinly sliced deli ham
4 tablespoons all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
2 eggs
¼ cup water
1 tablespoon vegetable oil
Calories960.5 calories
Carbohydrate38.1 g
Cholesterol283.9 mg
Fat69 g
Fiber1.5 g
Protein45.6 g
SaturatedFat30.5 g
Sodium2492.3 mg
Sugar3.3 g

Steps:

  • Use 2 tablespoons of the butter to spread over one side of each slice of bread. On three of the slices, spread a layer of Dijon mustard over the butter, and top each with 4 slices of ham. On the other three, spread mayonnaise, and top each one with 2 slices of Swiss cheese. Press ham and cheese sides of sandwiches together.
  • In a flat bottomed dish, whisk together the flour, baking powder, salt, eggs, and water until blended. Set aside.
  • Heat remaining butter and vegetable oil in a large skillet over medium heat. Dip both sides of each sandwich in the egg mixture, and fry in the oil and butter until browned, flipping to brown on each side.




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