This is a recipe I got from my mother. It’s a posher version of the simple croque-monsieur. The great thing about this is that you can use the leftover soufflé mixture to make soufflés (but you have to make these at once as the beaten egg whites won’t stay fluffy for long).
Makes 8 croques
Cheese soufflé mixture
100g cheese (Cheddar, Emmenthal, Comté…) cut in chunks
300g milk (or half cow’s milk and half soja milk for a lighter version)
Salt and pepper to taste
2 egg yolks
2 egg whites
8 slices of bread (white or brown)
8 slices of ham
- Preheat the oven at 200C
- Put all the ingredients except the milk and the eggs into the TM bowl and mix 10 seconds, speed 5 to chop the cheese.
- Add the milk and cook for 7 minutes, 90C, speed 4.
- Add the 2 egg yolks to the cheese sauce and stir 20 sec, speed 3.
- Pour out the sauce into a bowl and leave it to cool slightly.
- Clean the TM bowl thoroughly with soapy water (you can self-clean the bowl first by covering the blades with hot water, add a drop of washing liquid and mix 20 sec, speed 10 and clean out the residues of sauce by taking out the blades from the unit and clean them with a small brush).
- Put the 2 egg whites in the bowl and add a pinch of salt.
- Add the butterfly whisk and whisk for 3 minutes, speed 3, measuring cup off.
- Gently fold the whites to the cheese sauce mixture until combined but careful to not overmix.
- Put the the slices of bread on a baking tray (line it with baking parchment as the soufflé mixture tends to spread)
- Butter each slice and add a slice of ham on each (or several slices if the ham is thinly cut).
- Spoon in the soufflé mixture but make sure to leave the edges of the bread free as the soufflé will expand.
- Bake in the oven for 20 to 25 minutes and serve at once.
- Use the leftover soufflé mixture if any to make those gorgeous smoked salmon soufflés.