Mini Croque Monsieur with Béchamel Recipe

Introduction

Mini Croque Monsieur with Béchamel is a delightful French-inspired appetizer featuring flaky puff pastry, savory ham, melted gruyere, and a creamy béchamel sauce. These bite-sized treats offer the perfect balance of rich flavors and a crispy texture that’s sure to impress your guests.

Ingredients

• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup milk
• 1 ½ tablespoon whole grain dijon mustard
• Salt and pepper, to taste
• 1 sheet puff pastry (14 oz)
• ½ cup ham, diced
• 1 cup gruyere, shredded
• 1 egg, lightly beaten with water

Instructions

1. Step 1: Preheat the oven to 425ºF (220ºC) and line a cookie sheet with parchment paper.
2. Step 2: In a small saucepan, melt the butter over medium heat. Add the flour and stir constantly for about three minutes until smooth.
3. Step 3: Slowly whisk in the milk and continue cooking for about 5 minutes until the mixture thickens. Remove from heat and stir in the dijon mustard. Season with salt and pepper to taste.
4. Step 4: Roll out the puff pastry slightly into a 13 x 15-inch rectangle. Cut out rounds using a 2-inch biscuit cutter.
5. Step 5: Use a smaller cutter to make a circle inside each round without cutting all the way through. Prick the center of each round with a fork.
6. Step 6: Brush the edges of each round with the beaten egg mixture using a pastry brush.
7. Step 7: Top each round with about 1/2 teaspoon of béchamel sauce, some diced ham, and shredded gruyere. Sprinkle with pepper on top.
8. Step 8: Bake for 15 minutes or until the pastry is golden and puffed.

Tips & Variations

• For a spicier kick, add a pinch of cayenne pepper to the béchamel sauce.
• Swap gruyere for Swiss or mozzarella cheese if preferred.
• Use thinly sliced prosciutto instead of ham for a different flavor profile.

Storage

Store leftover mini croque monsieur in an airtight container in the refrigerator for up to 2 days. To reheat, warm them in a preheated oven at 350ºF (175ºC) for 5-7 minutes to maintain their crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the béchamel sauce ahead of time?

Yes, the béchamel sauce can be made up to a day in advance and stored in the refrigerator. Reheat gently before assembling the croque monsieur.

Can I use frozen puff pastry?

Absolutely. Just thaw the puff pastry according to package instructions before rolling and cutting.

Mini Croque Monsieur with Béchamel Recipe

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★★★★★

4.7 from 86 reviews

• Author: Aiden
• Total Time: 30 minutes
• Yield: 20 mini croque monsieurs 1x

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Description

Mini Croque Monsieur with Béchamel is a delightful and elegant French-inspired appetizer featuring flaky puff pastry rounds filled with creamy béchamel sauce, savory ham, and melted Gruyère cheese. These bite-sized treats are perfect for parties or a sophisticated snack, showcasing the classic combination of ham and cheese elevated with a smooth mustard-infused béchamel.

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Ingredients

Scale 1x2x3x

Béchamel Sauce

• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup milk
• 1 ½ tablespoon whole grain Dijon mustard
• Salt and pepper to taste

Pastry & Filling

• 1 sheet puff pastry (14 oz)
• ½ cup ham (diced)
• 1 cup Gruyère cheese (shredded)

Egg Wash

• 1 egg (lightly beaten with 1 tablespoon water)

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Instructions

1. Preheat Oven: Preheat your oven to 425ºF (220ºC) and line a cookie sheet with parchment paper to prevent sticking.
2. Prepare Béchamel Sauce: In a small saucepan, melt the butter over medium heat. Add the flour and stir constantly for about three minutes until the mixture is smooth and slightly golden, forming a roux. Slowly whisk in the milk, continuing to whisk for about 5 minutes until the sauce thickens. Remove from heat and stir in the Dijon mustard. Season with salt and pepper to taste, then set aside.
3. Prepare Puff Pastry Rounds: Roll out the puff pastry slightly on a lightly floured surface into a 13 x 15-inch rectangle. Use a 2-inch biscuit cutter to cut out rounds from the pastry. Then use a smaller cutter to gently press a circle inside each round without cutting all the way through to create a raised border. Prick the center of each round with a fork to prevent excessive puffing.
4. Apply Egg Wash: Using a pastry brush, carefully brush the edges of each pastry round with the lightly beaten egg mixture. This will help the edges brown beautifully during baking.
5. Assemble Croque Monsieur: Spoon about ½ teaspoon of the béchamel sauce onto the center of each round. Top with a small amount of diced ham and a generous sprinkle of shredded Gruyère cheese. Optionally, sprinkle some freshly cracked pepper on top for an extra touch of flavor.
6. Bake: Place the assembled croque monsieur rounds on the prepared cookie sheet and bake in the preheated oven for 15 minutes, or until the pastries are golden brown and puffed up. Remove carefully and allow to cool slightly before serving.

Notes

• You can prepare the béchamel sauce one day ahead and refrigerate it; reheat gently before assembling.
• For extra crispness, chill the assembled pastries in the refrigerator for 10 minutes before baking.
• If you do not have whole grain Dijon mustard, regular Dijon mustard works as well, but whole grain adds texture and flavor.
• Feel free to substitute the ham with cooked turkey or smoked ham for variation.
• Ensure the puff pastry sheet is cold before rolling to maintain flakiness.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: French

Keywords: Mini Croque Monsieur, Béchamel sauce, Puff pastry appetizer, French appetizer, Ham and cheese bites, Gruyère croque monsieur