Recipes, re-invented from cooking shows
French Degustation Monkey Bread
Prep. Time:
Baking Time:
Total Time:
2 hours
40 minutes
4 hours 40 minutes
Serves:
10-12 servings
Tom's sophisticated French degustation monkey bread features three authentic varieties addressing Paul's bit heavy critique through lightened enriched dough. This signature bake looks quite quaint while delivering delicious French onion soup variety with sweet punchy strong onion flavors, spot-on authentic croque monsieur honoring Paul's Paris memories, and moisture-controlled steak with peppercorns, transforming decent overall into excellent through proper technique and corn flour moisture management.
Ingredients
FOR THE LIGHTENED ENRICHED DOUGH:
4 cups bread flour
1 teaspoon salt
2 tablespoons granulated sugar
2 1/4 teaspoons SAF red instant yeast
1 cup warm whole milk (110°F)
1/4 cup olive oil
2 large eggs
3 tablespoons butter, melted
1 teaspoon dried herbs de Provence
FOR THE FRENCH ONION SOUP VARIETY:
4 large yellow onions, thinly sliced
3 tablespoons butter
2 tablespoons brown sugar
1/4 cup dry white wine
2 tablespoons beef stock concentrate
1 tablespoon cornflour (cornstarch)
1/2 cup Gruyère cheese, grated
1/4 teaspoon fresh thyme
Salt and pepper
FOR THE CROQUE MONSIEUR VARIETY:
6 oz thinly sliced ham, diced
1 cup Gruyère cheese, grated
1/4 cup whole grain mustard
2 tablespoons butter, softened
1 tablespoon corn flour
1/4 cup heavy cream, reduced by half
1/4 teaspoon nutmeg
Black pepper to taste
FOR THE STEAK WITH PEPPERCORNS VARIETY:
8 oz beef tenderloin, diced small and seared
2 tablespoons green peppercorns, crushed
2 tablespoons cognac (reduced)
3 tablespoons cream cheese
1 tablespoon corn flour
2 shallots, minced and sautéed
1 tablespoon fresh parsley
Salt to taste
FOR ASSEMBLY AND FINISHING:
1/2 cup butter, melted
1/2 cup mixed French cheeses, grated
Fresh herbs for garnish
Flaky sea salt
Why buy an expensive pot when you only need a pinch? We sell tiny quantities
Heading 5
For this recipe, you need:
amount
cost
Instructions
MAKE THE LIGHTENED ENRICHED DOUGH:
1. In large bowl, combine flour, salt, sugar, yeast, and herbs de Provence.
2. In separate bowl, whisk warm milk, olive oil, and eggs.
3. Add wet ingredients to dry ingredients, mixing until soft dough forms.
4. Knead on lightly floured surface 8-10 minutes until smooth and elastic, gradually incorporating melted butter.
5. Place in oiled bowl, cover, and rise in warm place 1.5 hours until doubled.
6. This creates a lighter texture than traditional heavy enriched doughs.
PREPARE FRENCH ONION SOUP FILLING:
7. In large skillet, melt butter over medium-low heat. Add sliced onions and brown sugar.
8. Cook slowly 45-50 minutes, stirring occasionally, until deep golden and caramelized.
9. Add wine and cook until evaporated. Stir in beef stock concentrate.
10. Mix corn flour with small amount of liquid and add to onions to thicken and prevent moisture leakage.
11. Cool completely, then fold in Gruyère and thyme.
MAKE CROQUE MONSIEUR FILLING:
12. In bowl, combine diced ham with grated Gruyère and whole grain mustard.
13. Mix softened butter with corn flour and reduced cream to create binding paste.
14. Fold ham mixture into butter mixture with nutmeg and black pepper.
PREPARE STEAK WITH PEPPERCORNS FILLING:
15. Sear diced beef in hot pan until browned but still rare inside. Cool completely.
16. Reduce cognac in same pan until syrupy, then cool.
17. Mix cream cheese with corn flour until smooth.
18. Combine cooled beef, reduced cognac, crushed peppercorns, sautéed shallots, and parsley.
19. Fold into cream cheese mixture for moisture-controlled filling.
SHAPE AND ASSEMBLE:
20. Punch down risen dough and divide into 45-50 walnut-sized pieces.
21. Roll each piece into smooth ball, then flatten slightly.
22. Add filling to each piece, distributing the three varieties evenly.
23. Seal edges tightly, ensuring no leakage points.
24. Brush bundt pan thoroughly with melted butter.
LAYER AND PROOF:
25. Layer filled dough balls in prepared pan, brushing each layer with melted butter.
26. Ensure even distribution of all three French varieties throughout.
27. Cover and proof 1 hour until puffy and balls are touching.
BAKE:
28. Preheat oven to 375°F.
29. Brush top with remaining melted butter and sprinkle with mixed French cheeses.
30. Bake 35-40 minutes until golden brown and quite quaint in appearance.
31. Internal temperature should reach 190°F.
32. Cool in pan 10 minutes, then invert onto serving platter.
33. Garnish with fresh herbs and serve warm.
Comments, or questions, for this recipe
Name
Date
I'm a paragraph. Click here to add your own text and edit me. It's easy.
Add a new comment