Description
A Puff Pastry Croque Madame is a sophisticated twist on the classic French croque madame sandwich, made with buttery, flaky puff pastry. This indulgent dish features layers of savory ham, melted Gruyère cheese, and a rich béchamel sauce, all topped with a perfectly fried egg. The puff pastry elevates this iconic sandwich into a truly luxurious meal. Whether for brunch, lunch, or a special occasion, this croque madame is sure to impress with its beautiful layers and decadent flavors.
Ingredients
Scale
- 2 sheets puff pastry (store-bought or homemade)
- 8 slices deli ham
- 1 cup Gruyère cheese, shredded
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- ½ teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
- 4 large eggs
- Fresh parsley, chopped (optional, for garnish)
- 1 tablespoon olive oil (for frying eggs)
Ingredient Highlights
- Puff Pastry: The puff pastry adds a delightful lightness and crispiness to the croque madame, providing a contrast to the rich filling.
- Ham: Thinly sliced deli ham offers the right balance of saltiness to complement the cheese and béchamel sauce.
- Gruyère Cheese: This Swiss cheese melts beautifully and imparts a nutty, creamy flavor that pairs perfectly with the other ingredients.
- Béchamel Sauce: Made with butter, flour, and milk, the béchamel adds a velvety richness to the sandwich, binding the flavors together.
- Eggs: The fried egg on top adds a lovely, runny yolk that enriches each bite with a touch of creaminess.
Instructions
Prepare the Puff Pastry:
- Preheat the Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
- Roll Out the Puff Pastry: On a lightly floured surface, roll out the puff pastry sheets to about 1/8-inch thickness. Cut each sheet into 4 equal squares or rectangles, depending on your desired size.
- Layer the Pastry: Place the puff pastry pieces on the prepared baking sheet. Prick the pastry with a fork to prevent it from puffing too much during baking.
- Bake the Pastry: Bake the puff pastry for 15-18 minutes, or until golden and puffed. Remove from the oven and set aside to cool slightly.
Prepare the Béchamel Sauce:
- Make the Béchamel: In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until golden. Gradually add the milk while whisking constantly to avoid lumps. Cook the mixture, whisking constantly, until it thickens and coats the back of a spoon. Season with Dijon mustard, salt, and pepper to taste. Set aside.
Assemble the Croque Madame:
- Layer the Ingredients: On each piece of baked puff pastry, spread a thin layer of béchamel sauce. Top with a slice of ham, then a generous amount of shredded Gruyère cheese.
- Bake Again: Place the assembled croque madames back in the oven and bake for 5-7 minutes, or until the cheese is melted and bubbly.
- Fry the Eggs: While the croque madames are baking, heat a tablespoon of olive oil in a skillet over medium heat. Crack the eggs into the skillet and fry them to your desired level of doneness, making sure the yolks remain runny for a classic croque madame.
Serve the Croque Madame:
- Top with the Egg: Once the croque madames are out of the oven, place a fried egg on top of each one. Garnish with fresh parsley, if desired, and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 450-500kcal
- Fat: 30g
- Carbohydrates: 30g
- Protein: 25g