Of course I had to acknowledge in a foodie way, my upcoming trip to the land of Cheese and Chocolat which is fast approaching. I have so much to do between now and Saturdays departure to Zurich, that I feel slightly ill, and yet, dear reader, here I am, only thinking of you and blogging away. (AM I insane?)
I must say, these pastries disappeared faster than I could get the next one out of the oven, and with great acclaim. I think it was suggested I open a shop with just these for sale. Boring, yet dependable. You'd never need to ask to see a menu! 'Ham and Cheesies pleasie'! Or more accurately; 'Feuillete Savoyard s'il vous plaît'…or something like that.
These can easily be assembled the day before needed and either refrigerated or frozen prior to baking. Add a little to the baking time as needed to compensate. Thus they would be a great Christmas breakfast inclusion. I am pretty sure you'll be making them again…or coming to buy them from my shop…what should I call them folks? I think I am sticking to the pedestrian Ham and Cheesies!
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- 1 Batch Iced Puff Pastry Iced Puff Pastry
- 1 large egg plus a yolk
- 120 Gram creme fraiche (or sour cream)
- 40 Gram Butter - Unsalted
- 30 Gram cornflour (cornstarch)
- 120 Gram whole milk
- Sea salt and freshly ground black pepper to taste
- Jarlsberg or Gruyere cheese (or go wild and use Raclette), thinly sliced
- Black forest ham, thinly sliced
- Egg wash
Preheat oven to 200°C. Line 2 baking trays with paper.
Roll out puff pastry into three sheets and set aside.
Make a Bechemel Sauce by placing the egg and yolk, creme fraiche, butter, cornflour and milk into the Thermomix bowl and cooking for 6 min/100°C/speed 4. Cool.
Lay cheese and ham slices across 1 half of each pastry sheet leaving room around the edges to seal. Top with Bechemel and cover with other half of pastry. Seal borders with a fork or small knife. Slash tops to allow steam to escape and brush liberally with egg wash.
Bake for 20-25 minutes until puffed and golden.