This elegant puff pastry croque madame transforms the classic French sandwich into a sophisticated brunch dish with flaky pastry, creamy béchamel sauce, and a perfectly runny egg. Ready in 45 minutes for an impressive weekend treat!
Everyone needs a special brunch recipe that looks restaurant-quality but can be made at home with simple techniques. This puff pastry croque madame is a rich and indulgent comfort food that can be served as the star of your brunch table or as an elegant lunch option for guests!
There are so many ways to elevate classic sandwiches, but this puff pastry croque madame version takes it to the next level. Instead of traditional bread, we use buttery puff pastry that creates incredible layers and texture.
Why I Love This Recipe
- Restaurant-quality results. This puff pastry croque madame looks and tastes like something from a high-end bistro!
- Make-ahead friendly. You can assemble these the night before and bake them fresh in the morning.
- Versatile timing. Perfect for weekend brunch, holiday mornings, or an elegant lunch with friends.
Ingredients Notes
Find the full printable recipe with specific measurements below.
- Puff pastry: Use high-quality frozen puff pastry, thawed according to package directions. This creates the flaky, buttery base.
- Ham: Choose good quality deli ham or leftover holiday ham, sliced thick for the best flavor and texture.
- Gruyère cheese: The traditional choice for authentic flavor, but Swiss cheese works as a substitute.
- Béchamel sauce ingredients: Butter, flour, milk, and seasonings create the creamy white sauce that makes this dish special.
- Fresh eggs: Use the freshest eggs possible since the runny yolk is a key component of the puff pastry croque madame experience.
How to Make Puff Pastry Croque Madame
Start by making the béchamel sauce. Melt butter in a saucepan, whisk in flour, then gradually add warm milk while whisking constantly. Season with salt, pepper, and a pinch of nutmeg.
Roll out the puff pastry and cut into rectangles. Layer ham and cheese on half the rectangles, brush edges with egg wash, then top with remaining pastry pieces.
Bake until golden and puffed, then top each puff pastry croque madame with béchamel sauce, more cheese, and crack an egg on top. Return to oven until egg whites are set but yolks remain runny.
Serving Suggestions
Sometimes all you want is this beautiful puff pastry croque madame with a simple green salad dressed with vinaigrette. The richness of the pastry pairs perfectly with crisp, fresh greens.
When you want to create a full brunch spread, serve alongside fresh fruit, roasted potatoes, or a light soup. The elegant presentation makes it perfect for special occasions.
A garnish of fresh herbs like chives or parsley adds color and freshness to finish the dish before serving.
PUFF PASTRY CROQUE MADAME
Cuisine: French
Category: Brunch/Lunch
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Serves: 4 people
INGREDIENTS
For the Béchamel Sauce:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1½ cups warm whole milk
- ½ teaspoon salt
- ¼ teaspoon white pepper
- Pinch ground nutmeg
For the Croque Madame:
- 1 sheet frozen puff pastry, thawed
- 8 slices thick-cut ham
- 1½ cups Gruyère cheese, grated
- 4 large fresh eggs
- 1 large egg, beaten (for egg wash)
- 2 tablespoons fresh chives, chopped
- Black pepper for finishing
PREPARATION
- Preheat oven to 425°F and line a large baking sheet with parchment paper.
- Make béchamel sauce by melting butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually add warm milk, whisking constantly to prevent lumps. Cook until thickened, about 5 minutes. Season with salt, white pepper, and nutmeg. Set aside.
- Prepare puff pastry by rolling out on a floured surface to about ¼-inch thickness. Cut into 8 rectangles, each about 4×6 inches.
- Assemble base layer by placing 4 pastry rectangles on prepared baking sheet. Top each with 2 slices ham and ⅓ cup Gruyère cheese, leaving a border around edges.
- Seal pastries by brushing edges with beaten egg, then placing remaining pastry rectangles on top. Press edges with a fork to seal completely.
- First bake by brushing tops with remaining egg wash and baking for 12-15 minutes until golden and puffed.
- Add toppings by removing from oven and carefully spreading 2 tablespoons béchamel sauce on each puff pastry croque madame. Sprinkle with remaining cheese.
- Create wells by using the back of a spoon to make shallow indentations in the center of each pastry for the eggs.
- Add eggs by carefully cracking one egg into each well, being careful not to break the yolks.
- Final bake by returning to oven for 8-10 minutes until egg whites are set but yolks remain runny.
- Finish and serve by garnishing with fresh chives and black pepper. Serve immediately while hot.
NUTRITION INFORMATION
- 485 calories per serving
- 22g protein per serving
- 28g carbs per serving
- 32g fat per serving
- 2g fiber per serving
Recipe Tips and Variations
- Keep extra béchamel warm in a small saucepan over low heat, whisking occasionally to prevent a skin from forming.
- Make individual portions by cutting pastry into smaller rectangles for appetizer-sized servings.
- Add vegetables like sautéed mushrooms or spinach between the ham and cheese layers.
- Cheese alternatives include Swiss, sharp cheddar, or a blend of French cheeses for different flavor profiles.
Storage and Reheating
- Store: Keep assembled but unbaked puff pastry croque madame covered in the refrigerator for up to 24 hours before baking.
- Reheat: Best enjoyed fresh from the oven. Leftover portions can be reheated in a 350°F oven for 8-10 minutes, though the pastry won’t be as crisp.
FREQUENTLY ASKED QUESTIONS
Can I make puff pastry croque madame ahead of time?
Yes! You can assemble the puff pastry croque madame up to the first baking step the night before. Cover and refrigerate, then add the béchamel, cheese, and eggs just before the final baking step. This makes it perfect for entertaining.
What if I can’t find Gruyère cheese for my croque madame?
Swiss cheese is the closest substitute for Gruyère in puff pastry croque madame. You can also use Comté, Emmental, or even sharp white cheddar. The key is using a good melting cheese with some complexity of flavor.
How do I prevent soggy puff pastry?
To keep your puff pastry croque madame crisp, make sure the pastry is fully thawed but still cold when you work with it. Don’t overfill with wet ingredients, and serve immediately after baking for the best texture.
Can I use store-bought béchamel sauce?
While homemade béchamel tastes best, you can use quality store-bought white sauce in a pinch for your puff pastry croque madame. Just warm it gently and season to taste with salt, pepper, and a pinch of nutmeg.
What’s the best way to crack eggs onto the pastry?
Crack each egg into a small bowl first, then gently pour it onto the puff pastry croque madame. This gives you more control and prevents accidentally breaking the yolk directly onto the pastry.
This puff pastry croque madame elevates your brunch game with minimal extra effort. The combination of flaky pastry, creamy sauce, and perfectly cooked egg creates an unforgettable meal that’s sure to impress!
Share your beautiful brunch creations on my Facebook page – I love seeing your puff pastry croque madame results! Tag me @OlyviaBestRecipes on Pinterest when you make this elegant recipe!
Author: Olyvia T.
