Croque-Madame with Mornay Sauce and Pommes Frites Image

Croque-Madame with Mornay Sauce and Pommes Frites

Behind The Dish - "Los Angeles - Classic"

Ingredients

Brioche

  • 1/3 cup very warm water (110 to 115 F)
  • One ¼-ounce package active dry yeast (not quick-rising)
  • 10 ounces all-purpose flour
  • 1/3 cup sugar
  • 2 ½ teaspoons fine sea salt
  • 6 large eggs, at room temperature
  • Milk
  • 20 tablespoons unsalted butter, cut into 1-inch cubes, at room temp plus butter for the pan

Mornay Sauce

  • 3 tablespoons unsalted butter
  • ½ cup diced Spanish onion
  • Kosher salt
  • 3 tablespoons all-purpose flour
  • 2 cups milk
  • 1 cup heavy cream
  • 1 bay leaf
  • 3 black peppercorns
  • 3 whole cloves
  • Freshly grated nutmeg
  • Freshly ground white pepper
  • 1/3 cup grated Comté or Emmentaler cheese

Pomme Frites

  • Large Russet potatoes, washed
  • Peanut Oil
  • Kosher salt
  • Cold Water, in a large bowl

Croque Madame

  • Eight ½ inch thick slices Brioche
  • 8 ounces thinly sliced Madrange Jambon de Paris
  • 8 slices Swiss chees
  • 3 tablespoons unsalted butter
  • 4 large eggs
  • 1 cup Mornay Sauce
  • Freshly ground black pepper
  • 2 teaspoons chopped Italian parsley
  • Pomme Frites

Steps

Brioche

  1. Stir all-purpose Flour and Yeast together into stand mixer
  2. Add sugar and sea salt into the bowl of stand mixer
  3. Add the eggs and milk and beat for one minute with the dough hook
  4. Scrape down the sides of the bowl and mix for ten minutes
  5. Add one-quarter of the butter cubes at a time, beating for about 1 minute at a time
  6. Beat mixture for ten more minutes
  7. Place the dough in a large floured bowl and cover with plastic wrap, place in fridge until doubled in size (about three hours)
  8. Turn the dough out onto a floured work surface and knead it to work out all air bubbles
  9. Return dough to bowl and wrap, place in fridge
  10. Butter one Pullman pan (16 x 4 x 4)
  11. Turn dough onto a floured work surface and shape it into a rectangle that fin the loaf pan
  12. Place dough in pan
  13. Let dough rise uncovered in a warm place for 3 ½ hours
  14. Preheat oven to 350
  15. Bake the brioche in the center of the oven
  16. Remove brioche and turn out onto a wire rack

Mornay Sauce

  1. Melt the better in a medium heavy saucepan
  2. Add the onion
  3. Add a pinch of salt, stir until onion is translucent
  4. Sprinkle in the flour and stir for three minutes
  5. Whisking constantly, add the milk and cream until it is fully incorporated
  6. Bring to a simmer and then add bay leaf, peppercorns and cloves
  7. Move the pan away from a direct heat and bring to a gentle simmer
  8. Whisk occasionally for 30 minutes
  9. Remove the sauce from the heat and season with salt, grating of nutmeg and a pinch of white pepper
  10. Strain the sauce
  11. Add the cheese
  12. Whisk to melt

Pomme Frites

  1. Cut potato into sticks ¼ inch thick and 4 ½ inches long
  2. Place potatoes into water
  3. Swap out starch filled water till water is clear
  4. Heat three to four inches of good peanut oil in a heavy pot to 320 F
  5. Remove potatoes from the water and drain well
  6. Place potatoes in the hot oil
  7. Fry potatoes until cooked through
  8. Remove the fries and drain on paper towels
  9. Reheat oil to 375 F
  10. Add one portion of fries back in and fry for two to three minutes
  11. Drain on paper towels
  12. Sprinkle with Kosher salt

Croque Madame

  1. Have oven heated to 375 F
  2. Lay out the bread slices
  3. Divide ham among slices, making sure it doesn’t extend over the edges of the bread
  4. Place Cheese over the ham
  5. Heat two large ovenproof nonstick pans
  6. Add 1 tablespoon of butter to each pan
  7. When it has melted, add half the bread, cheese side up to each pan and cook until the bottoms are golden brown
  8. Transfer the pans to the oven for two to three minutes to melt the cheese
  9. Melt 1 tablespoon of butter in a large ovenproof skillet and fry the eggs
  10. Cook the eggs until the bottoms are set and place skillet in the oven to set whites
  11. Remove bread, ham and cheese from the oven once cheese is melted
  12. Place 2 sides together to make each sandwich
  13. Place each sandwich on a serving plate
  14. Place an egg on top of each sandwich
  15. Pour ¼ cup of Mornay sauce over each sandwich, leaving the yolk uncovered
  16. Grind black pepper over each egg
  17. Garnish each sandwich with parsley
  18. Add pommes frites