Croque monsieur com mostarda de mel e abóbora
Este tradicional sanduíche francês croque monsieur ganhou uma nova versão com massa folhada crocante recheada com molho béchamel cremoso, que equilibra o sabor salgado do presunto italiano curado ao ar e a cremosidade do queijo Gruyère. Incrementamos a receita com nossa mostarda de mel e abóbora, que acrescenta um toque doce e ácido ao prato. Esta receita foi inspirada no blog “Cooking for Keeps”.
Ingredientes
- 2 sheets of Puff Pastry, cut into 12 even rectangles
- 1-1/2 Tablespoons butter
- 2 Tablespoons flour
- 1 cup warm whole milk
- 1/2 TeaSpoon Pumpkin Honey Mustard
- 1/2 TeaSpoon salt
- 6 thin sliced prosciutto
- 1 cup shredded Gruyere cheese
Modo de preparo
- 1
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- 2
--- Béchamel Sauce ---
- 3
In a small sauce pan, melt butter over a medium heat. Whisk in flour. Cook one minute.
- 4
Very slowly whisk in hot milk and Pumpkin Honey Mustard. Bring to a boil and reduce to a simmer until thick, about 2-3 minutes. Set aside.
- 5
--- Assembly: ---
- 6
Place six puff pastry rectangles on prepared baking sheet.
- 7
Place one piece of prosciutto on puff pastry rectangle, top with 2 heaping teaspoons of béchamel sauce and then sprinkle with 2 Tablespoons of cheese. Make sure to leave an edge all the way around.
- 8
Brush edges with egg wash.
- 9
Place top half on filling and seal, making sure to get all air bubbles out.
- 10
Brush tops with egg wash and sprinkle evenly with remaining cheese. Cut three slits in the top.
- 11
Bake until golden brown, about 15-20 minutes.
- 12
Serve hot.
Cozinhe pela receita original
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