croquetruffeweb2 - Croque Monsieur with truffled Brillat-Savarin, a recipe from Guillaume de Caen - Normandie Actu
This Sunday, January 31, 2021, Guillaume will reveal the secrets of his Croque Monsieur to Brillat Savarin. (© The Sunday Photographer)

In collaboration with Côté Caen (Calvados), Liberty offers you every weekend a recipe, simple and effective, concocted by the Sunday Photographer. This January 31, 2021, this gourmet will reveal the secrets of his Croque Monsieur with Brillat-Savarin.

Ladies and gentlemen, when the cravings are felt, and the meal is fast approaching, what better than a good Croque Monsieur to satisfy your appetite? Quick, simple … You will have no excuse not to succeed with this new recipe!

Guillaume SavaryThe Sunday Photographer

Ingredients

You will need: white bread, finely chopped ham, cheese (here Brillat Savarin), butter, olive oil and freshly ground pepper.

When it comes to shopping, choose your local merchants. Baker, butcher, cheese maker … They will have everything you need to help you make this recipe, which you can also adapt to your tastes.

Preparation

Time for action! Cut thick slices of your favorite baker’s sandwich bread. Add nice slices of ham found at your butcher’s shop. Superimpose them (2 or 3 slices for the most greedy), before coming to deposit your creamy cheese.

I chose the Brillat Savarin with truffles from my cheese maker, but you can also use Brie, Neufchâtel, Camembert. It’s for you to see ! But it must be creamy to the core, so as not to run too much and hold when heated.

Pepper everything, and close your croque with another slice of bread. Little personal fantasy: I also added a little truffles, it’s the season, and it’s very good.

Then go for a little tour in a hot pan that you will have previously buttered and oiled. 1 minute to 1 minute 30 per side over medium heat, pressing your croque with the butt of a saucepan or pan, or a good spatula.

The Sunday Photographer

Me, it’s Guillaume alias “Le Photographer du Dimanche”. I have been a food photographer for two years, and passionate about cooking since I was little. In addition to taking photographs for restaurants, chefs, pastry chefs or passionate producers, I also sometimes go behind the stoves with my cook buddy, Étienne, for our Bombance evenings under the banner of “street good food”. We will be sure to let you know!
While waiting to meet you there one day, I hope that we will have a good time together.

Dressage

All you have to do is cut it in half and place it on a plate, and enjoy yourself.