Candied Croissant Croque Madame
Candied Croissant Croque Madame is a medium French recipe that serves 2. 620 calories per serving. Recipe by Tasty on YouTube.
Prep: 20 min | Cook: 16 min | Total: 46 min
Cost: $5.74 total, $2.87 per serving
Ingredients
- 2 pieces Croissant (large, preferably buttery)
- 4 tablespoons Unsalted Butter (divided, melted for searing and béchamel)
- 1 tablespoon Honey (light, for candied croissant)
- 4 slices Thinly Sliced Ham (good quality deli ham)
- 1/2 cup Gruyère Cheese (shredded)
- 2 tablespoons All-Purpose Flour (for béchamel roux)
- 1 cup Whole Milk (room temperature)
- 2 large Eggs (one per serving, fried sunny‑side up)
- 1/4 teaspoon Salt (for béchamel)
- 1/8 teaspoon Ground Black Pepper (freshly ground)
- a pinch Ground Nutmeg (adds warmth to béchamel)
- 1 tablespoon Fresh Parsley (chopped, for garnish)
Instructions
Flatten the Croissant
Place each croissant on a cutting board and gently press with the palm of your hand or a rolling pin until it is about 1/4‑inch thick, being careful not to tear the layers.
Time: PT5M
Candied Sear
Heat 2 Tbsp butter in a large skillet over medium heat. Add 1 Tbsp honey, swirl, then add the flattened croissant halves, cooking 2‑3 minutes per side until golden and slightly caramelized.
Time: PT5M
Temperature: medium heat
Prepare Béchamel Sauce
Melt remaining 2 Tbsp butter in a saucepan over medium heat. Whisk in 2 Tbsp flour and cook 1‑minute to form a roux. Gradually whisk in 1 cup warm milk, continuing to whisk until smooth. Simmer 4‑5 minutes until thickened. Season with salt, pepper, and a pinch of nutmeg.
Time: PT10M
Temperature: medium heat
Assemble the Croque Madame
On each candied croissant half, layer 2 slices of ham and half of the shredded Gruyère. Spoon a thin layer of béchamel over the cheese, then place the second croissant half on top, creating a sandwich.
Time: PT5M
Bake Until Melted
Preheat the oven to 375°F (190°C). Transfer the assembled sandwiches to a baking sheet and bake 8‑10 minutes, or until the cheese is fully melted and the tops are lightly golden.
Time: PT8M
Temperature: 375°F
Fry the Egg
In the same skillet used for searing, add a little butter if needed and fry each egg sunny‑side up over medium‑high heat, about 2‑3 minutes, until the whites are set but the yolk remains runny.
Time: PT3M
Temperature: medium‑high heat
Plate and Serve
Place each baked sandwich on a plate, spoon a little extra béchamel around the edges, and gently slide a fried egg on top. Garnish with chopped parsley and serve immediately.
Time: PT2M
Nutrition Facts
- Calories
- 620
- Protein
- 28 g
- Carbohydrates
- 45 g
- Fat
- 35 g
- Fiber
- 2 g
Dietary info: contains gluten, contains dairy, contains eggs
Allergens: gluten, dairy, egg
Ingredient Substitutions
- Instead of Croissant: store‑bought puff pastry, plain brioche roll
- Instead of Unsalted Butter: clarified butter, vegetable oil (for searing only)
- Instead of Honey: maple syrup, agave nectar
- Instead of Thinly Sliced Ham: cooked turkey, prosciutto (thinly sliced)
- Instead of Gruyère Cheese: Emmental, Swiss cheese
- Instead of All-Purpose Flour: whole‑wheat flour, gluten‑free flour blend
- Instead of Whole Milk: 2% milk, unsweetened almond milk (for lighter sauce)
- Instead of Eggs: egg whites only (omit yolk), vegan egg substitute (for non‑egg version)
- Instead of Salt: sea salt
- Instead of Ground Black Pepper: white pepper
- Instead of Ground Nutmeg: none (optional)
- Instead of Fresh Parsley: chives, tarragon
Equipment Needed
- Large Skillet
- Saucepan
- Whisk
- Baking Sheet
- Oven
- Cutting Board
- Chef’s Knife
- Spatula
Critical Steps — Do Not Skip
- Flattening the croissant without tearing it.
- Candied searing – watch the honey to prevent burning.
- Making a smooth béchamel without lumps.
- Ensuring the fried egg yolk stays runny.
Chef Tips from the Video
- Use a high‑quality butter for the best caramel flavor.
- A touch of Dijon mustard mixed into the béchamel adds a subtle zing.
- For extra crunch, sprinkle a thin layer of grated Parmesan on top before baking.
Troubleshooting
Croissant becomes soggy after baking.
Make sure the croissant is fully caramelized in step 2 and bake on a pre‑heated sheet; avoid excess béchamel.
Béchamel is lumpy.
Whisk continuously while adding warm milk, and keep the heat moderate; if lumps form, strain through a fine mesh sieve.
Egg yolk overcooks and becomes hard.
Cook the egg just until the whites set; cover the pan briefly to help set the top without flipping.
Storage
Refrigerator: Store leftovers in an airtight container for up to 1 day; reheat in a skillet to retain crispness.
Freezer: Not recommended due to the egg and béchamel texture.
Room temperature: Best served immediately; does not keep well at room temperature.
Make-Ahead Tips
- Prepare the béchamel sauce up to 2 hours ahead and keep warm on low heat.
- Candied croissant halves can be made a day before and stored in the fridge; re‑sear briefly before assembly.
Frequently Asked Questions
What is the cultural significance and history of Croque Madame in French cuisine?
Croque Madame originated in early 20th‑century Paris as a richer version of the Croque Monsieur, distinguished by a fried egg on top, symbolizing a "full‑breakfast" twist on a classic café sandwich.
How does the traditional Croque Madame differ from the version using a candied croissant?
The classic Croque Madame uses toasted white bread, while the candied croissant version adds buttery, honey‑caramelized layers that give extra sweetness and a flaky texture, creating a more indulgent brunch dish.
What regional variations of Croque Madame exist within France?
In the Lyonnaise region, cooks often add Gruyère and a splash of white wine to the béchamel, while in the southwest, smoked ham or duck confit may replace regular ham for a richer flavor.
During which French celebrations is Croque Madame traditionally served?
Croque Madame is a popular brunch item for weekend family gatherings and is frequently served at café brunch menus during holidays such as Bastille Day and Christmas morning.
What authentic ingredients are essential for a traditional French Croque Madame?
Key ingredients include high‑quality brioche or white bread, thinly sliced cooked ham, Gruyère cheese, a velvety béchamel sauce made with butter, flour, milk, and nutmeg, and a freshly fried egg.
What other French dishes pair well with Croque Madame?
A light mixed green salad with a Dijon vinaigrette, a classic French onion soup, or a glass of crisp Chablis complement the richness of Croque Madame beautifully.
What are the most common mistakes to avoid when making Croque Madame with a candied croissant?
Common errors include under‑searing the croissant (resulting in soggy texture), over‑cooking the béchamel (causing it to curdle), and frying the egg too long, which hardens the yolk.
Why does this recipe use butter and honey to sear the croissant instead of plain butter?
Butter alone would brown the croissant, but adding honey creates a thin caramel layer that adds sweetness and a glossy finish, balancing the savory ham and cheese.
Can I make the Croque Madame ahead of time and how should I store it?
You can prepare the béchamel and candied croissant halves up to 2 hours ahead. Store them separately in the refrigerator, then assemble, bake, and add the fried egg just before serving.
What does the YouTube channel Tasty specialize in?
The YouTube channel Tasty specializes in fast‑paced, visually engaging recipe videos that cover a wide range of cuisines, focusing on approachable home‑cooking techniques and creative twists on classic dishes.
How does the YouTube channel Tasty's approach to French cooking differ from other French cooking channels?
Tasty presents French recipes with simplified steps, modern equipment, and quick‑edit visuals, making classic dishes like Croque Madame accessible to everyday cooks, whereas traditional French channels often emphasize technique and detailed narration.
Last updated: August 31, 2026
