Facebook Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Talmouses | wefacecook.com Talmouses | wefacecook.com
Recipe

TALMOUSES

Serves: 4
If they like it, it serves 4 otherwise  - thinking face emoji
Preparation time: 20 minutes
Cooking time: 35 minutes
Totaltime: 55 minutes

Ingredients

  • 50g butter
  • 25g flour
  • 25 cl of milk
  • 2 eggs
  • 150 g Comté cheese, cut into small dice
  • grated nutmeg
  • 400g puff pastry
  • 2 thin slices of ham (optional)
  • Salt and pepper to taste

Preparation

  • Make a roux with 25 g of butter and the flour.
    Moisten with the milk, mix carefully; quickly bring to the boil and cook for 3 minutes over low heat.

    Let the béchamel cool down, mix in one egg yolk, the diced Comté cheese, salt, pepper and nutmeg.

    Cut the rolled-out puff pastry into 4 discs 16 cm in diameter

    If using ham, Cut the slices of ham in half.

    Crack the second egg into a bowl, beat with a fork until golden brown.

    Using a brush dipped in this egg wash, brush the edges of the discs of puff pastry.

    Place a ½ slice of ham in the center of each disc of dough.

    Place on top 1 large spoon, 1/4 - of the cheese preparation.

    Bring the discs on three sides towards the center to give a tricorn shape. Seal the three sides well. Gild with egg.

    Place each talmouse on the baking sheet, leave to firm in the refrigerator for 15 to 20 minutes.


    Heat the remaining butter in a frying pan, sauté the mushrooms, sprinkle with the chopped shallot, salt and pepper, and cook briskly until the water has completely evaporated.

    Remove the talmouses from the refrigerator, brush them completely with the egg wash.

    Bake in the oven preheated to 240°C - Th 8, until the pastry is flaky and golden, about 35 minutes

    If necessary, lower the oven temperature and cover the talmouses with aluminum foil at the end of cooking.

    Arrange each talmouse on a warm plates. Serve hot.
Login to Save to Recipe Box
Add Recipe Note
Save to Recipe Box
Print
Add Recipe Note
Saved Add to List

    Add to List

Print
Add Recipe Note
Saved Add to List

    Add to List

Add Recipe Note