Croque monsieur

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Béchamel sauce

25 g butter
25 g flour
2½ dl milk
Nutmeg
Salt
Pepper
Melt the butter in a pan. Shoot in the flour and stir until a roux forms. Add the milk and stir the mixture as it comes to the boil. Cook the béchamel sauce over a low heat for 20 minutes. Season with salt, pepper and nutmeg.

Croque monsieur

8 slices of toasting bread
4 slices of ham
100 g grated cheese, Gruyère
(Pre-)heat cooking space to 200°C with Hot air humid
Arrange 4 slices of toasting bread on the baking tray. Spread 1–2 tbsp béchamel sauce on each slice. Cover with a slice of ham and another slice of toasting bread. To finish, spread 1–2 tbsp béchamel sauce on top and sprinkle over grated cheese.
Put the baking tray into the preheated cooking space. Bake.
Put the pastry in
Hot air humid 200°C for 12 Mins

Baking tray

Quantity Ingredient
Pepper
2½ dl milk
25 g butter
8 slices of toasting bread
25 g flour
Nutmeg
100 g grated cheese
4 slices of ham
Salt

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