Nordic croque monsieur
The ultra-indulgent French-Nordic croque !
Preparation time : 2h
Base temperature : 44°C
Ingredients for the sandwich bread
750
g of GEM 250
1275
g of BPMF flour
900
g of Gruau flour
45
g of Durum Gel 160
70
g of Top Soft Sandwich Bread (gluten, ascorbic acid, enzymes)
120
g of sugar
120
g of rapeseed oil
60
g of salt
1.65
L of water and adjust as needed
135
g of yeast
Ingredients for the filling (for 2 croque-monsieur)
1
Leek
25
g of butter
200
g of Haddock fillets
1
tablespoon of chopped chives
Preparation
1
Kneading
In a spiral mixer, knead all the ingredients for 4 minutes at low speed, then 10 minutes at medium speed. Dough temperature: 27-28 °C (81-83 °F).
2
Shaping
Pass 1.45 kg dough pieces through the dough shaper with the top setting at 7 o’clock and the bottom setting at 3 o’clock. Place in loaf pans with lids.
3
Baking (deck oven)
Bake for 45 minutes at 200 °C -392°F (bottom heat) / 220 °C -428°F (top heat). Let it cool, then slice.
4
Preparation of the leek fondue
Cut the leek. Melt the butter in a saucepan, then cook the leeks over very low heat for 25 minutes. Season to taste and set aside.
5
Haddock
Poach the haddock fillets (in water or milk), drain them, remove the skin and bones, and coarsely flake the fish. Set aside.
6
Assembly
Place the bread slices on a baking sheet lined with parchment paper.
Place two tablespoons of leek fondue on each slice, then the flaked haddock, and sprinkle with a little chives. Close the sandwiches.
Bake for 5 minutes in a preheated oven at 180°C (350°F), then broil briefly to brown the sandwiches.