Crunchy Croque Monsieur

• Croque Monsieur with Béchamel Recipe

Pain de Mie

• In a mixing bowl, combine fresh yeast, water, flour, milk powder, sugar, salt, and butter. Mix the ingredients on low speed for about 2 minutes until they come together. Then, increase the speed to medium-high and continue mixing for approximately 10 minutes, or until the dough starts to come off the sides and bottom of the bowl. Next, transfer the dough into an oiled container, cover it up, and let it ferment for around 90 minutes, or until it has doubled in size. Once the dough has risen, gently deflate it over the countertop without adding any extra flour. Fold over the sides first, then shape the dough into a tight log. Prepare a greased pullman loaf pan and carefully place the shaped dough inside. Using a dough scraper, make cuts on the surface of the dough. These cuts will not only add a decorative touch but also allow for even proofing and baking results. Allow the dough to proof until it reaches the top of the pan. Once it has proofed, gently slide the cover onto the loaf pan and it's ready to be baked to perfection in the oven.
  

Baking

• Preheat oven to 400ºF/205ºC. Bake the loaf for about 30 minutes. Remove the lid, and bake for an additional 10 -15 minutes. De-mold and let cool the loaf for 3 hours, or leave it out overnight.
  

Storage

• When it comes to storing pain de mie, the key is to ensure it stays fresh and delicious for as long as possible. Whether you've baked your own or bought it from the store, proper storage is essential to maintain its texture and flavor. If you plan on consuming your pain de mie within a week, storing it in the refrigerator is a great option. This will help slow down the staling process and keep it moist. Make sure to wrap it tightly in cling film or place it in an airtight container to prevent it from drying out. If you have more pain de mie than you can enjoy in a week, freezing it is a fantastic way to preserve it for a longer period. Simply wrap it well in cling film or place it in an airtight freezer bag to protect it from freezer burn. Properly stored, pain de mie can last in the freezer for a couple of months without sacrificing its taste and quality.

Croque Monsieur Montage

• To start, spread some softened butter on each slice of pain de mie. Layer on some cheese, ham, and another layer of cheese, then top it off with another slice of bread, buttered side down. This sandwich is ready to be seared to perfection, creating a crispy, golden exterior with a gooey, cheesy interior. The best part about Croque Monsieur is that you can make them in advance. Simply wrap the sandwiches tightly in plastic film and store them in the refrigerator for up to 3 days. They can also be stored in the freezer for longer periods, making them a convenient option for quick and easy meals.
  

Searing Croque Monsieur

• For searing, you can opt for a hot skillet or a panini press. The direct heat will help create a crispy exterior while melting the cheese and warming the ham. If using a skillet, make sure to flip the Croque Monsieur once one side is seared and press it down with the help of a heavy saucepan to ensure even cooking. To lock in the flavors and keep the sandwich warm before serving, you can place the seared Croque Monsieur in a 300ºF/150ºC oven. This will also help the cheese to melt completely if it isn't already fully melted during the searing process. If you're short on time, you can also use a microwave to give your Croque Monsieur a final melt. Simply place the seared sandwich in the microwave for a few seconds until the cheese is perfectly gooey. This quick step ensures that every bite of your Croque Monsieur is oozing with cheesy goodness.