Moyen
4 people
30 minutes preparation time
5 minutes cooking time
Make the béchamel sauce: melt 65g of Black Truffle Bordier butter over low heat, add the flour and whisk together. Cook for 2 minutes. Add the cold milk and cook until thickened. Leave to cool. Grate the cheese. Set aside.
Toast the slices of country bread. Melt the rest of the truffle butter. Using a brush, spread the melted butter over 4 slices of toast.
Assemble the croques: Spread a generous amount of béchamel sauce on the first slice of country bread (unbuttered), add the Rostello ham, add a second layer of béchamel sauce and sprinkle with grated cheese. Finish with a slice of buttered country bread.
Bake for 5 minutes in an oven preheated to 200°C. Serve with a salad of young shoots.
Artisan Butter Maker & Cheese Ripener,
in our workshops, we cultivate a taste for the finest raw materials, inspired by the best that nature has to offer.
The House’s primary expertise: selecting and caring for the finest cheeses.
A selection of the finest creamery products made by passionate farmers and craftsmen.
Gourmet recipes with Beurre Bordier, the ingredient that changes everything!
