Easy Petit Croque Monsieur Recipe
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What’s Up, Hungry People
Finger food season is upon us! Whether you’re heading to a tailgate, cookout, or holiday party, you need a go-to app that’s quick to make and a hit at any event.
Enter the Petit Croque Monsieur.
What Is a Petit Croque Monsieur?
To put it simply, it’s the smaller version of a BIG Croque Monsieur!
Thank you for coming to my TED Talk.
In all seriousness, Petit Croque Monsieur is like the Monte Cristo’s cousin. While a Croque Monsieur is a classic French sandwich with ham, cheese, and béchamel, the petit version takes all those tasty components and turns them into bite-sized treats.
The French version of this snack would literally cut up a Croque Monsieur into small bites and call it “petit!”
Monsieur vs. Madame?
Yes, there’s a missus to this mister! The difference is simple—a Croque Madame is topped with a poached or sunny-side-up egg, making it a breakfast dish.
The Monsieur, on the other hand, skips the egg, making it perfect for lunch, dinner, or in this case, a bite-sized snack.
Think of it as the perfect ham and cheese combo, all in one delicious bite!
Here’s What You Need
Making these Petit Croque Monsieur is as easy as cutting, assembling, baking, and serving!
- Puff pastry – used as the base for the croques.
- Béchamel – a creamy, homemade cheese sauce that adds a luxurious touch to each bite.
- Gruyère – the perfect melty cheese that complements the ham beautifully.
- Diced ham – small mince is best! It ensures even distribution in every bite.
- Whole grain mustard – adds a pop of flavor in every bite, balancing the richness of the cheese.
Let’s Cook
Béchamel is a classic white sauce and one of the mother sauces in cooking. It starts with a roux made from flour and melted butter, then warmed milk is gradually stirred in until you get a smooth, creamy consistency. This version adds whole grain mustard and Gruyère cheese for an extra savory punch.
To make the béchamel, start by melting butter in a saucepan over medium-high heat until it’s frothy. Whisk in the flour, cooking it for about 3-4 minutes until you get a smooth paste. Gradually add the warm milk, stirring constantly to prevent lumps. Once it’s smooth and simmering, stir in the mustard and half of the Gruyère cheese. Keep the sauce warm, stirring occasionally.
Preparing the Croques
Unroll your thawed puff pastry sheets and use a large cookie cutter to cut out 10-15 pieces. Arrange them on a greased or lined baking sheet. Use a smaller cookie cutter to press lightly into the center of each puff pastry circle—this helps create a little pocket where the pastry won’t rise as much, perfect for holding the filling.
Preheat your oven to 425°F. In a small skillet over high heat, sear the diced ham for 3-5 minutes until it’s heated through and just starting to brown. Transfer the ham to a bowl and mix in the remaining Gruyère cheese.
Spoon about a quarter to half a teaspoon of the béchamel sauce into the center of each puff pastry circle. Top with a small mound of the ham and cheese mixture.
Bake for 10-15 minutes until the pastries are puffed up and golden, and the cheese is melted. Finish with a sprinkle of freshly chopped parsley for a pop of color.
Troubleshooting & Tips
- Puff Pastry Not Rising Properly? Ensure your oven is fully preheated to 425°F before baking. Puff pastry needs that initial burst of heat to rise correctly.
- Leftover Béchamel? Store it in the fridge for up to 3 days. It’s great on pasta or as a base for another sauce.
- Overbrowning Cheese? If the cheese is browning too quickly, cover the pastries with foil halfway through baking.
Common Questions
- Can I make these ahead of time? Yes, you can assemble the pastries and refrigerate them. Bake just before serving for the best texture.
- What if I don’t have Gruyère? Substitute with another melty cheese like Swiss or Emmental.
- Can I freeze these? Yes, freeze the baked pastries and reheat in a hot oven for a few minutes before serving.
These petit croque monsieur are the ultimate crowd-pleasers, bringing that classic ham-and-cheese combo into a bite-sized treat that’s perfect for any occasion. Whether you’re prepping for a party or just want a quick snack, these little guys are easy to whip up and even easier to devour. Plus, with their flaky puff pastry and cheesy goodness, they’re sure to disappear fast.
Petit Croque Monsieur
Equipment
- flower cookie cutters various sizes
Ingredients
FOR BECHAMEL:
FOR CROQUE:
- 2 sheets puff pastry 80% thawed
- 1 egg + 1 tablespoon water whisked for eggwash
- 8 oz diced ham small dice
- fresh parsley for topping, optional
Instructions
- In a saucepan over medium-high heat, melt the butter until frothy, then whisk in the flour. Cook for 3-4 minutes while whisking, until the mixture is smooth. Slowly stir in the warm milk and mustard. Bring to a rolling simmer, whisking constantly for another 3-4 minutes. Sprinkle in half of the shredded Gruyère, and reduce the heat to low. Season with salt and pepper to taste. Continue whisking until smooth. Keep the sauce warm and covered, stirring occasionally.
- Unroll the mostly thawed puff pastry sheets. Use a large cookie cutter to cut out 10-15 pieces of puff pastry. Arrange the cut-outs on a greased or lined baking sheet. Use a smaller cutter to press about halfway through each cut-out, then use a fork to prick the center of each. Lightly brush the cut-outs with egg wash.
- Preheat the oven to 425°F. In a small skillet over high heat, add the diced ham and sear until heated through and just starting to brown, about 3-5 minutes. Transfer the diced ham to a bowl, then stir in the remaining shredded Gruyère.
- Measure a quarter to half a teaspoon of sauce per cut-out (the sauce should not spread too far outside of the center impression; you may have leftover sauce). Then, place about a half teaspoon of the ham and cheese mixture on top.
- Bake for 10-15 minutes, until the pastries are puffed up and golden, and the cheese has melted. Sprinkle fresh parsley on top to finish off the Petit Croque Monsieurs. Serve warm or at room temperature. Enjoy!
