Croque monsieur
Béchamel sauce
25 g butter | |
25 g flour | |
250 ml 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 |
---|---|
Nutmeg | |
25 g | flour |
250 ml | milk |
Pepper | |
8 | slices of toasting bread |
25 g | butter |
4 | slices of ham |
Salt | |
100 g | grated cheese |
Customer reviews (1)
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Bea F.
Customer review in German
Superlecker
October 20, 2020
Hmmm, sehr fein. 2 EL Béchamel ist jedoch genug, werde das nächste Mal nur je einen EL auftragen. Danke für das feine Rezept!
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