Croque Monsieur revisité

Croque Monsieur revisité

Croque monsieur revisité

Cela fait un moment que je cherchais comment vous présenter le croque monsieur sans être vraiment ridicule. J’avais déjà préparé la recette, les photos et le texte d’accompagnement. Mais comme les choses évoluent et que le temps apportent quotidiennement son lots de surprises, j’ai finalement opté pour une croque monsieur plus gourmand. Ce n’est pas que la version classique me dérange (100 ans et pas une ride) mais après avoir testé cette version, j’ai un peu de mal à revenir au croque monsieur original.

L’histoire a commencé un samedi matin sur le marché de DIEPPE, alors que nous nous promenions en famille, je me suis arrêté au stand d’un artisan boulanger. Il vendait des pains de campagne horriblement délicieux visuellement. J’ai hésité entre prendre la totalité du stand ou me contenter d’un bon pain de campagne pour le midi. A ce stade des courses, je n’avais pas imaginer un instant faire des croques monsieur pour le repas du midi.

Ensuite, au fil des courses, nous nous sommes arrêtés au stand de l’artisan fromager. Au supermarché, vous ne prenez jamais le temps de regarder les produits et éventuellement les goûter. Sur un marché, l’atmosphère est plus conviviale et vous avez un vrai contact avec les vendeurs. Au lieu de prendre machinalement un pot de crème fraiche, l’artisan remplit un pot avec de la crème fraîche gastronomique élaborée à partir de lait frais de la collecte du jour. La crème est maturée lentement (24h) pour révéler toutes ses saveurs.

Contrairement à la crème fraîche industrielle, celle-ci est épaisse et savoureuse. Elle est idéale pour une cuisine gourmande et raffinée. De plus, elle garde une bonne tenue à la cuisson même à forte chaleur. Petit bémol, le prix est quasiment trois fois plus élevé qu’en grande surface. Il est préférable de manger un bon produit de temps en temps que de se livrer aux produits sans goût, sans nutriment, avec du sucre ajouté inutilement et, qui plus est, dangereux pour la santé.

N’oubliez pas la touche importante avec un croque monsieur : une salade (pas de sac sous vide avec du carton à l’intérieur :)).

Maintenant que je vous ai raconté le côté « revisité » du croque monsieur, je vous livre la recette. Pour ceux qui me demandent des recettes réalisables en moins de 30 minutes, vous allez adorer. La préparation ne demande pas plus de 10 minutes et la cuisson environ 25 minutes.

La crème fraîche épaisse est également disponible en grande surface au rayon du fromager. Sinon, vous avez la crème AOP d’Isigny (minimum 35% MG). C’est une crème fraîche épaisse pasteurisée. C’est celle que j’utilise régulièrement.

Ustensiles nécessaires pour cette recette :
→ 1 plaque à pâtisserie perforée
→ 1 grand cul de poule ou saladier
→ 1 spatule en bois
→ Du papier sulfurisé
→ 1 cuillère à soupe
Ingrédients pour 4 croques monsieur :
→ 1 pain de campagne
→ 500 gr de crème fraîche épaisse 40% MG (BIO de préférence)
→ 300 gr de fromage râpé – 3 fromages c’est plus goûteux et gourmand
→ 8 filets de poulet rôti (Fleury Michon ou celui que vous aimez)
→ 8 tranches de fromage spécial croque monsieur (Leerdammer ou celui que vous aimez)
→ Muscade
→ Sel et poivre (QSP)

Etapes de préparation :
Avant de commencer, lisez toutes les étapes au moins une fois et préparez tous vos ingrédients.

Pour le pain de Campagne, soit vous le faites maison (je n’ai pas encore de recette) soit vous l’achetez chez votre Artisan Boulanger. Personnellement, si je ne suis pas à DIEPPE, je l’achète chez Grand Frais.

Commencer par préparer la crème :
Dans un grand cul de poule ou saladier, verser la crème fraîche (500gr), ajouter le fromage râpé (300gr) et mélanger intimement.
Ajouter l’équivalent de 2 pincées de muscade fraîche, le sel et le poivre à votre convenance.

Croque monsieur Karimton

Préchauffer le four à 210°C chaleur tournante.
Découper des tranches de pain de Campagne. Attention, ne les faites pas trop épaisses car vous aurez l’impression de ne manger que du pain. Je pense que 1,5cm est suffisant.

Croque monsieur Karimton

Poser la première tranche de pain de campagne sur une feuille de papier sulfurisé.
Etaler une couche épaisse de préparation (photo 1), ajouter 2 filets de poulet rôti (photo 2), poser dessus la seconde tranche de pain de campagne (photo 3).
Poser 2 tranches de fromage (photo 3) puis de nouveau une couche épaisse de préparation (photo 4).

Croque monsieur Karimton

Enfourner pour 25 minutes maximum tout en surveillant la cuisson. Servir aussitôt avec une salade.

Informations utiles :
→ Choisissez un pain de Campagne bien rond et épais pour pouvoir faire de belles tranches.
→ Surveiller la cuisson, le croque monsieur ne doit pas brûler.
→ Je ne mange pas de jambon mais vous pouvez en mettre à la place du poulet. Il existe du jambon de dinde mais je préfère le laisser à ceux qui aiment ça.
→ Vous pouvez choisir de râper votre propre fromage avec un vrai emmental Français IGP. Il en existe que 2 en France.
→ Vous pouvez choisir un tout autre fromage pour la seconde couche, surtout si vous habitez une région où l’on trouve de formidables fromages frais.
→ Attention à votre four, la préparation a tendance à s’échapper.
→ Si vous utilisez du pain de mie, le temps de cuisson ne doit pas dépasser 20 minutes.

Prenez le temps de cuisiner et surtout, faites-vous plaisir …

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