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–+ servings

Petit Croque Monsieur

The Starving Chef
Bite sized croque monsieur - topped with creamy bechamel and cripsy diced ham.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Appetizer, Game Day, New Year's Eve
Cuisine Finger Food, French
Servings 10

Equipment

Ingredients
  

FOR BECHAMEL:

  • 4 tablespoons butter
  • 4 tablespoons flour
  • 2 cups milk warmed
  • 2 tablespoons whole grain mustard
  • 1 cup gruyere shredded + more for topping
  • ½ teaspoon salt
  • ½ teaspoon pepper

FOR CROQUE:

  • 2 sheets puff pastry
  • 1 egg + 1 tablespoon water whisked for eggwash
  • 8 oz diced ham small dice
  • fresh parsley for topping, optional

Instructions
 

  • In a sauce pot over medium high heat, melt the butter until frothy then whisk in the flour. Whisk to combine, 3-4 minutes, then slowly stir in the warm milk and mustard. Bring to a rolling simmer and whisk constantly for another 3-4 minutes. Sprinkle in half the shredded gruyere and reduce the heat to low. Season with salt and pepper to taste. Continue to whisk until smooth. Keep warm and covered, stir occasionally.
  • Unroll the thawed puff pastry sheets. Use the larger of the cookie cutters to cut out 10-15 pieces of puff pastry. Arrange the cut-outs on a greased or lined baking sheet. Use the smaller cutter to press about half way through each cut out and then use a fork to prick the center of each. Lightly brush the cut outs with eggwash.
  • Preheat the oven to 425°F. In a small skillet over high heat, add the diced ham and sear until heated through and just starting to brown, about 3-5 minutes. Transfer the diced ham to a bowl then stir in the remaining shredded gruyere.
  • Measure a quarter to half a teaspoon of sauce per cut out (the sauce should not expand too far outside of the center impression, you may have leftover sauce). Then place about a half teaspoon of the ham and cheese mixture on top.
  • Bake for 10-15 minutes, until the pastries are puffed up and golden and the cheese has melted. Sprinkle on fresh parsley to finish off the petit croque monsieurs. Serve warm or room temperature. Enjoy!
Keyword bechamel, gruyere, ham, puff pastry
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