MINI CROQUE MONISEUR RECIPE

If you're not capable in France you'll be able to still relish the mini Croque-Monsieur appetizers. simple appetizers with Puff Pastry and white sauce. Your guests can love this classic French deduct.

The mini Croque-Monsieur course is impressed by the incomparable  French dish of a favourite, a Croque-Monsiuer. it's primarily associate degree open-faced HAM and cheese sandwich on that with a inferior white sauce then placed below Broiler.  

MINI CROQUE MONISEUR RECIPE

They were one in all the foremost requested opener recipes that I served over and over. you'll be able to create mini Croque-monsieurs prior to then pop them within the kitchen appliance before everybody arrives.  They smelled thus delicious it had been arduous to attend for them to cool down down.  They were Tres Bon whereas hot, however equally sensible when they were at temperature. No instrumentality required, good finger appetizers.

As fancy as these sounds, they're terribly straightforward to form and may be ready prior to. you begin by cutting the Puff Pastry into a spherical, then high with a white sauce seasoned with a bit mustard. For that, sprinkle some shredded HAM and high with Gruyere.

INGREDIENTS:

• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup milk
• 1 ½ tablespoon whole grain dijon mustard
• salt and pepper
• 1 sheet puff pastry 14 oz
• ½ cup ham diced
• 1 cup gruyere shredded
• 1 egg lightly beaten with water

INSTRUCTIONS:

1. Preheat oven to 425º. Line cookie sheet with parchment paper.
2. In a small saucepan, melt the butter over medium heat, add flour and stir constantly for about three minutes, until smooth. Slowly add milk while whisking for about 5 minutes until it thickens. Remove from heat and add mustard. Salt and pepper to taste.
3. Roll out pastry slightly into a 13 X 15 rectangle and cut into rounds with a 2 inch biscuit cutter. Use a smaller cutter to make a circle inside each round without cutting all the way through. Poke the center with a fork.
4. Use a pastry brush to brush the edges of the rounds with an egg lightly beaten with a tablespoon of water.
5. Top each round with about 1/2 teaspoon of the béchamel, some chopped ham and shredded cheese. (You will have some bechamel left over. Sprinkle pepper on top.
6. Bake for 15 minutes, or until golden and puffy.
7. Let c

Share this post