Béchamel sauce and Mornay sauce
Bechamel, a fundamental mother sauce, is elevated to Mornay with the addition of Gruyere cheese. This rich sauce is ideal for enhancing the flavor of a perfect pastry puff.
Béchamel sauce (4 portions)
50g Butter
40g Flour (plain)
400g Milk (infused)
Salt (to taste)
Melt your butter fully and add your flour. Cook the roux for around 3 minutes, over a medium heat before adding any milk.
Slowly add your infused milk one ladle at a time, mix until fully incorporated, as you get closer to the end you can add more milk at a time.
Check your seasoning at the end. Cover with cling film until required.
Infused milk
400g Milk (whole)
1/2 Onion
1 Thyme (sprig)
1/5 Nutmeg
Black pepper
Add all ingredients to the pan and slowly bring to the boil. Once the milk has boiled take it off the heat and leave to infuse for 10-20minutes.
Mornay sauce
Bechamel (from above)
100g Gruyère (grated)
Take your finished bechamel and add the grated cheese. Heat until smooth and fully combined. Cover with cling film and chill or use immediately.
Feuilleté
1 Puff pastry (sheet)
50g Mornay sauce
20g Jambon noir de Bigorre
30g Gruyère
1 Egg (egg wash)
Build your Feuillette. Egg wash and leave in the fridge to rest for 15 minutes.
Set the oven at 180C with a baking tray inside to get hot. Slide the pastry on to the hot tray and bake for around 20 minutes or until golden and puffed.
