L'Etoile du Nord Croque Madame
Ingredients:
Savory waffle (Recipe below)
Poached egg (per serving)
Béchamel sauce (Recipe below)
Gruyere cheese, grated
Jambon, thinly sliced
Directions for each prepared Croque Madame:
Take one prepared waffle. Cut in half. Spread 1 ½ tablespoons of sauce evenly over each half of waffle. Then sprinkle evenly with approximately ¼ cup of grated cheese. Top with Jambon. Combine both halves to form a sandwich. Top sandwich with 1/3 cup sauce and broil sandwiches until sauce is bubbling and golden, about 4-5 minutes. (Watch carefully.) Top with one Poached Egg. Serve immediately.
Bruxelle Waffle
This is the same recipe I use at L'Etoile du Nord for my savory waffle dishes.
½ pound All-purpose Flour
1/2 Tablespoon Sugar
1 Teaspoon Fine Sea Salt
2 Ounces Unsalted Butter
2 1/2 Cups Whole Milk
3 Eggs separated
1 Ounce fresh Brewers' Yeast
3/4 Cup fresh Chives, diced
Melt butter and milk over the stove until heated to 90 degrees (Caution: Do not overheat. Temperatures above 120 degrees will kill the yeast). Set aside and mix in the yeast until dissolved. Meanwhile separate the eggs. Put the whites into a mixing bowl with whisk attachment and whisk until they reach soft peaks (otherwise do by hand with a whisk). In a large bowl mix together dry ingredients. Add the yolks and the melted butter-milk-yeast mixture to it. Fold in the egg whites. Mix everything well to incorporate the whites. Fold in the chives. Put the mixture into an air-tight container. (Container needs to be at least twice the size of the batter, as it will double in volume.) Place on the counter for an hour to rise, then move to a refrigerator to rest for 6, and/or up to 48 hours. Remove from the refrigerator when ready to use and let it rest on the counter for 45 minutes before making your waffles
Bake according to waffle maker instruction. Makes 12 waffles using 8-ounce ladle.
Béchamel Sauce
4 Ounces Unsalted Butter
4 Ounces All-purpose Flour
2 ½ cups Whole Milk, warmed
Salt and Pepper to taste
2 Teaspoons Ground Nutmeg
A pinch of Cayenne
Melt butter in pan. Once butter is melted, whisk in the flour and cook until it bubbles but does not brown – about 2 minutes – until a paste starts to form. Slowly add the hot milk, continuing to whisk until the sauce comes to a boil. Add salt and pepper to taste, cayenne and nutmeg. Remove from heat for later use. Optional: Add ½ cup of grated gruyere if you would add for additional flavor.
Ingredients:
Savory waffle (Recipe below)
Poached egg (per serving)
Béchamel sauce (Recipe below)
Gruyere cheese, grated
Jambon, thinly sliced
Directions for each prepared Croque Madame:
Take one prepared waffle. Cut in half. Spread 1 ½ tablespoons of sauce evenly over each half of waffle. Then sprinkle evenly with approximately ¼ cup of grated cheese. Top with Jambon. Combine both halves to form a sandwich. Top sandwich with 1/3 cup sauce and broil sandwiches until sauce is bubbling and golden, about 4-5 minutes. (Watch carefully.) Top with one Poached Egg. Serve immediately.
Bruxelle Waffle
This is the same recipe I use at L'Etoile du Nord for my savory waffle dishes.
½ pound All-purpose Flour
1/2 Tablespoon Sugar
1 Teaspoon Fine Sea Salt
2 Ounces Unsalted Butter
2 1/2 Cups Whole Milk
3 Eggs separated
1 Ounce fresh Brewers' Yeast
3/4 Cup fresh Chives, diced
Melt butter and milk over the stove until heated to 90 degrees (Caution: Do not overheat. Temperatures above 120 degrees will kill the yeast). Set aside and mix in the yeast until dissolved. Meanwhile separate the eggs. Put the whites into a mixing bowl with whisk attachment and whisk until they reach soft peaks (otherwise do by hand with a whisk). In a large bowl mix together dry ingredients. Add the yolks and the melted butter-milk-yeast mixture to it. Fold in the egg whites. Mix everything well to incorporate the whites. Fold in the chives. Put the mixture into an air-tight container. (Container needs to be at least twice the size of the batter, as it will double in volume.) Place on the counter for an hour to rise, then move to a refrigerator to rest for 6, and/or up to 48 hours. Remove from the refrigerator when ready to use and let it rest on the counter for 45 minutes before making your waffles
Bake according to waffle maker instruction. Makes 12 waffles using 8-ounce ladle.
Béchamel Sauce
4 Ounces Unsalted Butter
4 Ounces All-purpose Flour
2 ½ cups Whole Milk, warmed
Salt and Pepper to taste
2 Teaspoons Ground Nutmeg
A pinch of Cayenne
Melt butter in pan. Once butter is melted, whisk in the flour and cook until it bubbles but does not brown – about 2 minutes – until a paste starts to form. Slowly add the hot milk, continuing to whisk until the sauce comes to a boil. Add salt and pepper to taste, cayenne and nutmeg. Remove from heat for later use. Optional: Add ½ cup of grated gruyere if you would add for additional flavor.
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