I make something similar all the time. Instead of fussing with a dainty little brush though, just melt a pool of butter in the skillet and drop the bread in. It's the same on all sides. Sometimes I add pickled jalapeños and call it a "Croque Señor".

You just saved me, and helped me to start my business, street food vendor Orlando florida....merci mon anmi?, la Martinique influence

How the sophisticated French burn a grilled cheese with half a pound of butter. Can't wait to try !

This is just how I make my ham and cheese, apparently I've been making a French dish!☆

I enjoyed the detail Stephan provided in this video very much. Careful step by step instructions like this are hard to find, but they make all the difference between the ordinary and the sublime. I prefer the old version. To me the details improve the appearance, the texture and the flavor, making it better. Thank you so much, Stephan.

Thanks for another great video! Appreciate the two different ways it can be made. I like the history part of food that you gave too!

My 10 year old daughter made this and loves the sandwich.😊

I had an old recipe where you grated the cheese and mixed it with a spoon of red wine and some dijon mustard and spread that on the bread. It was insanely delicious!

I'm on day 24 of a water-only fast, and the crunch of that thing just about killed me.

The old fashioned version is so cool. It looks divine.....

I always thought these Croques Monsieur were supposed to have bechamel. When I had them locally, the croque monsieur ( at both places) they were covered with bechamel.

@ramamlyhandsomy

3 жыл бұрын

Looking at other recipes it definitely does have bechamel. So does the croquet madame.

@monenu1007

2 жыл бұрын

I was wondering about this too! But years ago when I was traveling in France and had to stop by a little town in the middle of nowhere for lunch, I had the Croque Monsieur, they had it done without bechamel. So I guess it's not "require" to have bechamel for it to call "Croque Monsieur", I guess.

@LesaBear612

2 жыл бұрын

I thought the sandwich was dipped in egg and then fried. That’s what I had years ago, in Paris.

@rasgum7

2 жыл бұрын

@@LesaBear612 That would have been a Monte Cristo

@WaTed1978

2 жыл бұрын

They are.

Thank you for sharing your knowledge/experiences. I’m appreciated.

I would like to see a Playlist of just crusty French Bread 🥖 sandwiches,many different types of sandwiches 🥪 which is a great snack or lunch, in France 🇫🇷 in the streets of France. Beautiful French sandwiches,

I don't know. They both look good but think the old fashioned version looks the best. Thanks.

@FrenchCookingAcademy

6 жыл бұрын

my favourite too 😋😋👨🏻‍🍳

@webosm6494

6 жыл бұрын

Often the second one is better. Same with for instance pancakes. Pan more fully and evenly heated and already have some butter from the previous one.

@rickved

2 жыл бұрын

@@webosm6494 Even browning, not black and white bread to eat.

I love the french "hein" interjection in a middle of an english sentence so picturesque !

thanks this helped for school french food project

Thank you! I will make my sandwiches without crust from now on.cheers! Butter 🧈 makes everything better 👍😋

Been waiting all day for this one. Thanks chef!

@FrenchCookingAcademy

6 жыл бұрын

Thanks and this is just the beginning 😀😀👨‍🍳👨‍🍳😋😋 more croque on the way next week

@crowdaddy13

6 жыл бұрын

Update.... I just finished this meal. The family loved it, especially the kids. This went great with tomato bisque.

@FrenchCookingAcademy

6 жыл бұрын

Yummy with the tomato bisque that's makes me hungry 😋😋 glad the kid liked it

That was classic!...the passion! true philosophy chef.

Id definitely go with the old fashioned "stringy" one. Like you said, it gives a higher ratio of cheese to bread. Delicious!

Thanks for sharing this recipe. I love it. However, I have changed it a bit in my third attempt by combining egg in the basket. The result was also amazing. Thanks again.

Lovely tasty and yummy for a light meal thank you so much for the lovely video

What’s the purpose of the string? Seems completely unnecessary to me? I am certain I could flip the sandwich w/o the string...

@occamsox5331

5 жыл бұрын

Perfectly, repeatedly, say 25 times, while also cooking another 3-5 items perfectly? The string makes it easier. Easy is priceless in the kitchen.

@barristanselmy2758

5 жыл бұрын

@@occamsox5331 The string is lovely. I love it so much. It's glorious. And it stops everything from moving around to much. And you get those little bits of crusty fried cheese.

@JanaPersson

5 жыл бұрын

Two concurring reasons, actually. With the narrower piece of bread after the crusts are removed, the center of gravity of the croque is raised. At the same time, the bottom piece of bread is absorbing butter and expanding slightly, except for at the edges, where the bread is simultaneaously dehydrating, thus shrinking a little (no crust, remember), making the bottom piece of bread rounded. Also, the cheese melts on the outside first, increasing this effect of sloping towards the edges. Now you can easily imagine the top piece of bread sliding down one of the sides, ruining the dish. I guess also that ample supply of cheap labour in restaurants certainly helped for this solution.

@faithsrvtrip8768

4 жыл бұрын

@Pone Vongsouvan : Hahahaha! A true gormand!

@MeanMustard650

4 жыл бұрын

Occams OX nah dude, any kitchen I’ve worked in would be like “why the duck are you wasting time tying each sandwich”. If you don’t know the reason behind something, don’t make something asinine up.

This is excellent, thank you.

@FrenchCookingAcademy

6 жыл бұрын

thanks

Gorgeous....and the sandwich looks good aswell 😉

I put some mayo or garlic aioli and pepper as well, so delicious! I had a croque monsieur in Strasbourg once, it was different, thick bread and thick slice of ham....a man sized meal that I had to share. Love your work!

Thank you for the side by side comparison of past and present. Please do more. I like the classic best.

@FrenchCookingAcademy

6 жыл бұрын

Yes since that been well received I will take you guys through the whole lot of the French croque monsieur world 😋😋👨‍🍳

Where’s the bechamel sauce??? You’ve been away from France too long 😞

@Nellis202

Жыл бұрын

Exactly

@grantsmith505

6 күн бұрын

Other way around

I liked the old fashion one! Thank you 😋

Simple, yes, but simple perfection.

One of the places I worked at would slice the pullman loaf the long way, used a fish pan, cutting it triangles served with french fries of course

my grandmother used to cut the crust off of sandwiches, now I know why.

I have always cut the crust because I have an old croque monsieur iron. You have to trim the crust so it fits inside. The iron goes on your hob and seals the sandwich. Makes an amazingly crunchy shell shaped sandwich. Totally unnecessary, but fun.

the old version for sure, did you hear that crunch!!!! bellissima

@pastorofmuppets325

5 жыл бұрын

"Belle"... French for Beautiful. Bellisima is Italian...

@robynjthomson

5 жыл бұрын

Pastor of Muppets I know..

Wow, look at the cheese squeeze out of the second one when you cut it. Well done, thanks

2:50 Me: maybe I should listen to him and save these crusts? Dog: dont listen to him Chickens: yeah, what the hell does he know?

Très joli. Très simple. Joyeux noël.

Looks devine. In my own version, I add a large slice of tomato (lightly peppered) . Double devine!!!!

My favourite

The scene in It’s Complicated, when Meryl Streep makes one, it’s a beautiful scene.

💕☕️🥚love both. my mom and grandmother taught me the modern versio

doesn’t it usually have sauce bechamel on it?

@hennayatsu6969

5 жыл бұрын

That's for croque madame

@williamhendrix3253

5 жыл бұрын

hennayatsu6969 no, croque madame just has an egg on it

@TitoTimTravels

5 жыл бұрын

The monsieur should have bechamel, the madame just adds an egg... but he did say it was a home version...

@williamhendrix3253

5 жыл бұрын

Sophie I think I’ve had had it with mornay sauce. good either way

@wvman2374

4 жыл бұрын

@Sophie I've made it this way before for restaurants, due to already having mornay sauce on hand. the bech and cheese essentially become mornay anyways when cooking the sandwich

I grew up on grilled cheese with ham.Wow. My mom is classic French chef and never knew it. Can't wait to tell her.

@reasonablyserious

2 жыл бұрын

It's bistro style, so of course it's simple

Moi, je préfère la méthode traditionelle! And I agree with you about the "regression" of modern cooking. The last time I was in Paris, I ordered a croque monsieur from a café across from Le Jardin du Luxembourg. It was single slices of bread topped with shredded ham and grated cheese and grilled. Like a pizza. I was horrified!

@mariewhitman8758

2 жыл бұрын

Thanks for sharing that, Wayne. That is why I watch chefs born in the country of the cuisine I am interested in- because I want to learn the authentic, traditional recipes, not fusions and "modernized" versions. It is sad, and a tremendous loss when countries lose their culinary traditions. I love this channel because it teaches traditional French cuisine, from simple to elaborate.

So good. Now I'm hungry...

The old way every time for me, love it with a poached egg on top

@svenservette4197

4 жыл бұрын

That's a croque madame.

@HKgaming86

3 жыл бұрын

who tf put's a poached egg on a Croque? should be a fried egg my dude

Misto-quente! Eu comendo comida francesa minha infância toda e nem sabia...

Wonderful😍👍

Thanks

@tshampoo7762

2 жыл бұрын

Fond that absolutely fascinating!

I make an italian version of this with ciabatta crispy pancetta and provolone cheese the sweeter one. The outside is buttered and coated with pecorino or grana padano both very hard cheeses,use the fine grater for better coverage. The string idea would well for this as the ciabatta can get very soft before crisping up. Once the pecorino has crisped up flip and season with salt flakes. Yumm

That's interesting bc in culinary school, I made it with béchamel and I'm curious where that comes from, or what you think of that.

I love your accent !!

Im wondering what pan you used - ist seems to be a really sturdy one - pls let me have the producer - thank you.

@FrenchCookingAcademy

4 жыл бұрын

That is a debuyer blue steel frying pan

Ever make a grilled chess sandwich with Swiss cheese on Sourdough bread? So good.

Thanks for the video! It is really interesting. I have a question on the recipes. If those are the original recipes, what is the matter with the one having bechamel sauce as well?

@zackc5973

3 жыл бұрын

The one with the bechamel is called a croque madame. You can add it to a croque miseur if you want, though.

@hmtrimworks7148

2 жыл бұрын

@@zackc5973 No... they are both made the same... The only difference between a croque monsieur and a croque madame is croque madame has fried egg on top

@zackc5973

2 жыл бұрын

@@hmtrimworks7148 oh, sorry every croque madame ive seen had bechamel on it.

@hmtrimworks7148

2 жыл бұрын

@@zackc5973 yes... the Croque Monsieur & Madame would both have béchamel on them... the only difference is a fried egg on top would change the Croque Monsieur into a Croque Madame

maybe the string was to hold the prepared sandwich together with a half-dozen more on a tray in the cooler....ready for short order...

@zackc5973

3 жыл бұрын

Could be. But it was probably to be extra. Nothing wrong with that. I make mine the same as the old fashioned, minus the string, lol.

Those little ones, with the string, look like the kind of sandwiches ladies eat at tea. It's tiny and dainty, so they can pick it up with their finger tips and nibble on them. I would need two of those, or, if I were hungry, maybe four. They are definitely better than the classic, though .And both of them are very easy to make . Delicious .

That's a beautifully seasoned de Buyer Acier Carbone pan. The sandwich looks pretty delicious too.

Great vid

@FrenchCookingAcademy

6 жыл бұрын

thanks 🙂

J’aime bien le classique , chef .

I am certain that the Académie Francaise approves of "Whoop-ah!".

Bonjour Stephane. Could you please teach us how to make a traditional French lemon tart?

@FrenchCookingAcademy

6 жыл бұрын

Hi there 2 people now asking for lemon tart 🙂🙂 I am not the best at baking so I need to see how I could do that

@snifferdogx

6 жыл бұрын

I CAN DO IT!!!!!

Chef, in the other croque monsieur videos you toast both sides of the bread (inside, too!). Can you tell me what you think is best and why? Is is simply personal preference from person to person? Also, in the other videos you toast the bread via a toaster or oven. In this video you pan fry it. Is this also a matter of personal preference? Thank you!

the old fashioned version is the best version...it looks fantastic and you had me with all the details and effort that went into that one.....yummy!!

yum

I like to fluff out a recipe and make it my own. So in this case triple smoked leg ham, Havarti and Monterey Jack, shallot and tomato. To the béchamel I added a couple of tsp's of Dijon mustard and sprinkled, home blend of herbs over tomato and shallots. Worked give it a shot.

Can you show the Croque Madame as well? :)

@FrenchCookingAcademy

6 жыл бұрын

Yes I am embarking on a croque monsieur journey and will show you guys all the versions

@Seelenzeichen

6 жыл бұрын

Wunderbar

@allisonmorrissey2078

3 жыл бұрын

Yay!

Well, I've seen several different chefs show how to make croque monsieur and the majority of them have said the crust gets cut off, so I'm inclined to do it that way and use said crusts for bread crumbs or something. As for wrapping it in string, I don't think I'll do that.

Freezing the bread first is also great for applying butter without breaking the bread.

Id Love to try the 1900 version for a change of pace.

I'm going to make a croque monsieur, with ham, cheddar, turkey, swiss (like a restaurant around here makes it) coat it in egg like a monte cristo, add bechamel and cheese, then add an egg like a croque madame. BOOM! 3 sandwiches in one!

@hmtrimworks7148

2 жыл бұрын

Swap the cheddar out with some gruyère or anything else, then you’re talking

With your brush, paint one outside layer of the bread. Place it, butter-side-down, in pan. Paint top outside layer of bread with butter.

??? NOT a "Croque Monsieur "!! I enjoyed the video and techique- but honestly, this is a plain "grilled cheese with ham". Its good, but with a bechamel sauce, done properly-- it is GLORIOUS!! and definitely worth the extra effort. This Chef is wrong, but at least he is cute :-)

It's a fancy grilled cheese. I make mine with mayo, bologna and cheese too. Pretty good.

I don't care what anyone says, it should have a thin spread of mustard on the ham!

Old fashioned, yes!

Escoffoier walks out into the hotel lobby and says, I think I'll have a Crocque for lunch today.

I thought the thing that made the croque monsieur different was the fact the cheese went on the outside/top of the sandwich - regardless of if there was bechamel or not? I usually just put ham between the bread and then sliced comte or emmental on top. Great video as always!

Cutting the crust off really is key for a grilled sandwich.

I want a croque madame!! I’m hungry now :(

@FrenchCookingAcademy

6 жыл бұрын

Don't worry plenty more versions coming including the croque madame . Check back on Tuesday 😋🙂👨‍🍳

Your Croque Monsieur looks a lot better than the one I ordered for lunch in Paris. Bread, ham, bread, grated cheese on top and under the salamander until bubbly. It was quite disappointing and I was still hungry after!

For some reason I was pretty sure there had to be some Dijon mustard in the original recipe. Perhaps this is a Swedish idiosyncrasy, or hypercorrection. Or maybe the person or institution that first introduced it here in Sweden had picked up some local variant, and the variation became the standard. Because it is certainly nearly always presented with a smear of mustard on the ham over here. And I quite like it too! What type of cheese would you recommend for it? Gruyère de Comté?

I subscribed for his accent :D

So, a grilled cheese with ham and the crusts cut off? Apparently I've been serving my nephews fancy French food for years.

Thanks again for the details Stephan. I prefer the old fashioned 1900s style. The butter transforms the bread into an extraordinary rich but light, crunchy pastry. It's a pleasant surprise and is very different from the soggy messes I've eaten made with white sauce. I have one question. Can you help, please? I've made the old fashioned version in both a new freshly seasoned, French rolled steel skillet like yours, and in a nonstick skillet. My steel skillet leaves an unpleasant metallic/fishy taste in the butter that permeates the sandwich. The non-stick pan leaves a pure butter flavor. Is there any way to get rid of the metallic /fishy taste my new steel skillet is producing?

@FrenchCookingAcademy

5 жыл бұрын

If you get a fishy taste in the metal you must have use this pan with fish at some point. This is why in France we have fish pans that you only use for fish. If you have not cooked fish in there then something else you are using is giving that smell. It could be that you pan is not seasoned enough but at the end of the day there is no problem using a non stick pan for that , especially if that works for you 🙂

nice

This is not a croque monsieur, no way, I made a CM last week, homemade bread, no crusts, bechamel sauce using Gruyere, ham from a cooked joint, topped the sandwich with bechamel and into the oven, delicious.

I kinda like crust on my bread, especially now that we have soft crusts. And I prefer the modern version with beschamel for the extra richness. Otherwise it's just a hot ham and cheese which I like on rye (sometimes with sauerkraut) with spicy brown mustard and double Muenster or Jarlsberg. I actually prefer the Croque Madam. I had never heard of either until a few years ago when I had a Madam for brunch and it totally changed my life.

@FrenchCookingAcademy

6 жыл бұрын

Well good news it's coming Tuesday 😋👨‍🍳

'Whoopa!' Channeling Chandler Bing.

ONE OF MY BEST VERSION OF IT IT IS WITH SOURDOUGH BREAD TOASTED THEN ADD PARMA HAM , MOZZARELLA CHEESE , BITS OF BLUE CHEESE ON THE TOP , TOAST IT AGAIN WITH A FRIED EGG TO TOP IT UP !

@Mungobohne1

4 жыл бұрын

What is wrong Tom ?

Un banale toast solo unto e pure vuoto!

This is what I think of as a "ham and cheese toasted sandwich" basically!

They didn't have plastic to wrap their bread in 1900, so of course the crusts were hard quickly. Interesting to see that cutting the crusts off still makes a difference with pain de mie.

I have made like 100 croque monsieurs in my life without knowing what one even was

@MeanMustard650

4 жыл бұрын

Exactly why the French shouldn’t claim this sandwich. If you have a basic understanding of cooking this shit comes naturally.

@Ketharuil

4 жыл бұрын

@@MeanMustard650 probably why French bistros broil it with beschemel.

Croque Monsieur sandwiches are made all over France and I see the one with Béchamel only in the bistros. I have grown to prefer the Croque Madam and wonder if you would show that variant. I hope French cooking doesn't just become a convenience act because the rest of the world is too busy to make things properly. Savvy cooking is quick and proper but it takes some study.

@Elena-zm4fc

5 жыл бұрын

What is Croque Madam? I also would like to see how to cook it.

@FrenchCookingAcademy

5 жыл бұрын

I have a video on that on the channel

@Elena-zm4fc

5 жыл бұрын

French Cooking Academy Ok, thank you.I will look.

this is a ham sandwich, to have a croque Mr you need to have a bechamel sauce on it ant out of it and the crust need to be cheesy thats why you using the gratted cheese. Mon cher il faut respecter les normes

@ashleyng323

3 жыл бұрын

Exactly what I was thinking : where's the bechamel

@ixchelssong

3 жыл бұрын

When I visited Paris with my high school French class, We had Croque Monsieurs on the street (delicious!) no cheese on outside, and no bechamel sauce. Not needed!

@chilldude30

3 жыл бұрын

@@ixchelssong lol, shut up dude.

@borbetomagus

3 жыл бұрын

@@ashleyng323 This video was part of a (unmentioned here, I think) four video series from April, 2018: 5 tips to Help You Make The Perfect Croque Monsieur (Parisian Grilled Sandwich) -- posted on April 3, 2018 -- /watch?v=WeErSY95TOc Croque Monsieur Sandwich: The Old Versus The New Recipe ( Cooked in a frying pan) -- posted on April 6, 2018 -- /watch?v=7RUsONXuI6g This White Sauce Cannot Get Any Better: Morel Infused Bechamel Sauce -- posted on April 10, 2018 -- /watch?v=gC-WcEfeA5k The 2 Ultimate Parisian Snacks: Croque Monsieur & Croque Madame Sandwich (Tutorial) -- posted on April 13, 2018 -- /watch?v=FEKohTH10HU His next video expands to other French grilled sandwiches -- 3 French Grilled Sandwiches you need to try -- posted on April 17, 2018 -- /watch?v=LTAsUQzqGKY

@RickD5468

3 жыл бұрын

You are thinking of the Croque Madame.

c'est super car j'ai pas de four!! parfait :)

@FrenchCookingAcademy

6 жыл бұрын

et à la poêle honnêtement c’est super 😀👨🏻‍🍳👍

If this was a week ago I would have guessed this was an April Fools joke.

But I like the crusty bits, so I'll stick with a modern version.

I never once had bechamel sauce with a croque! Not in 50 years and at some of the best bistros in Paris!