For 4 people
- 8 slices of soft white bread
- 8 slices of poultry (chicken, turkey) ham
- 1 egg yolk
- 8 slices compte cheese
- 50 cl milk
- 125g unsalted butter
- 125g flour
- 50g grated parmesan
- 5 cl oil flavored with black truffle
- 1 large fresh black truffle
- green leaves sprouts
The Mornay sauce
1- Melt the butter in a saucepan and add flour. Whisk vigorously for 2 minutes over high heat to roast the flour. Add milk, preferably fresh, and boil for 3-4 minutes over medium heat, keep stirring to prevent it from sticking.
2- Off the heat, add in the grated parmesan and the egg yolk. Adjust the seasoning with salt and pepper, then finish by adding the black truffle oil. Keep aside at room temperature.
1- Trim the bread slices by removing the crust. For mounting, superimpose a slice of bread, a slice of ham, a slice of Comte cheese and Mornay sauce alternately to achieve a “millefeuille”. On the middle layer, sprinkle with fresh grated truffle.
2- Add the rest of the Mornay sauce with truffle on top of the Croque-Monsieur with a generous thickness. Cut each Croque into half to form 2 triangles. Toast the croques in the oven before serving in order to obtain a beautiful blonde color. Arrange on plates a few green leaves and a thin slice of black truffle.