Title: Truffle Croque Monsieur
Broadcast: July 23rd 2017
Presenter: Russell Blaikie & Scott Taylor
Ingredients for a snack for four people
- 4 brioche burger buns
- 200 grams finely sliced pancetta strips, skinless
- 20 grams Black truffles
- 120 grams melting cheese, shaved, I used Raclette cheese, but Fontina, Gouda and Gruyere would all be good
- 200 grams béchamel sauce (see recipe below)
- Bechamel Sauce ingredients
- 250 ml full cream milk
- 25 grams plain flour
- 15 grams butter
- Pinch salt
- Freshly grated nutmeg
- Heat the butter over low heat in a medium saucepan until it melts.
- Add flour and increase heat to medium, cook for approximately 5 minutes so that the mix becomes a very light golden colour.
- In a separate saucepan heat the milk to a simmer.
- Remove both saucepans from heat, and whisk the milk into the flour butter mix about 1/3rd at a time, being careful to avoid lumps.
- Return the béchamel to low heat and stir with a wooden spoon while cooking for approximately 10 minutes.
- Remove from heat, season with salt and a little grated nutmeg, cover with plastic and cool in the refrigerator.
To put the Croques together:
- Lay 4 pieces of baking paper on the bench top, then carefully divide the pancetta strips in the centre of each sheet, overlapping to create a square big enough to envelope a burger brioche bun.
- Trim opposite sides of the burger buns and cut them in half along the middle
- Spread béchamel sauce generously onto each cut side, then shave truffle generously on top of the béchamel on both cut sides of the bun.
- Place the cheese on top of the truffles and sandwich the buns back together.
- Place the buns carefully on top of the pancetta and, use the baking paper to roll the pancetta completely around the bun. Make sure the seam (where the pancetta strips join together) is at the bottom.
- Tightly roll up the paper around the bun and repeat until you’ve finished all four croques.
- Pre-heat oven to 150c, place wrapped croques onto an oven tray and into oven.
- Cook for approximately 8 minutes, then increase heat to 220C, cook for 5 or so minutes, you can check the croques are ready by unravelling the paper to see that the pancetta has browned in the oven.
- Remove from oven, cut each bun into slices and serve immediately.