Dot with Mustard: Using a spatula or the back of a spoon, evenly distribute 50g of mustard over the puff pastry.
Section 2: Fillings
Top with Cheese and Ham: Evenly distribute 200g of ham over the mustard-coated puff pastry. Next, top the ham with 200g of cheese, either sprinkled or layered.
Step 3: Fold and Seal
Puff pastry may be shaped into a sealed pocket or rolled out into a desired shape by folding it over the contents.
To make the pastry seem shiny and golden when cooked, beat one egg and brush it over the top.
Step 4: Preheat a baking sheet with parchment paper and lay out the puff pastry. Bake for 10 to 15 minutes, or until golden and puffy. Pastry should be brown and puffy after 20 minutes in a preheated oven.
5. Get the Béchamel Sauce Gotting:
Complete a Roux: Melt 30 grams of butter in a medium saucepan set over medium heat. Mix in 25 grams of flour and continue whisking for another 2 minutes after the butter has melted, or until a paste forms.
Whisk continuously to prevent lumps as you slowly pour in 300 ml of milk. Keep whisking while the sauce cooks until it reaches the desired thickness.
To season the sauce, combine 4 grams of nutmeg, 5 grams of black pepper, 10 grams of salt, and 30 grams of grated Parmesan cheese. Keep whisking until the sauce thickens and the cheese melts.
Step 6: Serve and Finish:
Before serving, let puff pastry cool somewhat on a wire rack after taking it out of the oven until it becomes golden brown.
Serve with a roux: Drizzle or serve the béchamel sauce beside the heated puff pastry for dipping.
For a zesty flavor explosion and some added texture, garnish with finely sliced pickled cucumbers.
Ï Nutritional Details (per serving):
Total calories: 350
Thirteen grams of protein
Fat content: 22 grams
There are 25 grams of carbohydrates.
Continued on next page 👇(page 3)👇
