Country-style Croque with Comté Cream and Burgundy Truffle
4
Convives
20
Préparation (min.)
12
Cuisson (min.)
Ingrédients
- 8 thick slices of country bread
- 4 slices of superior white ham
- 200 g of aged Comté cream - Plantin
- 20 to 25 g of fresh Burgundy truffle
- 20 cl of whole liquid cream
- 20 g of unsalted butter
- 1 teaspoon of mild mustard
- A few sprigs of chives
- Fleur de sel
- Freshly ground black pepper
Country Croque with Comté Cream and Burgundy Truffle
Rediscover this classic dish in a rustic and refined version, made with golden country bread, tender ham, and a melting cream of aged Comté. The Burgundy truffle complements this comforting recipe with its delicate notes of underbrush and hazelnut. A gourmet and easy-to-prepare croque, perfect for an autumn lunch, a friendly dinner, or a truffle-flavored brunch.
Cuisinez cette recette avec les produits Plantin
Aucun produit associé.
Préparation
Prepare the Burgundy Truffle
Grate a small part of the Burgundy truffle, then slice the rest into thin slices using a truffle mandoline. Set them aside for plating.
Prepare the Comté Plantin Cream
Pour the Comté Plantin cream into a small saucepan. Heat it gently for a few minutes over low heat, without bringing it to a boil. Add the grated truffle, mix gently, and keep warm.
Prepare the Bread
Place four slices of country bread on the work surface. Spread a generous layer of Comté Plantin cream on each.
Assemble the Croques
Add a slice of cooked ham on each tartine, then place a second spoonful of Comté Plantin cream on top.
Close the Croques
Close with the remaining four slices of bread. Lightly butter the top of each croque to achieve a nice color.
Cook
Place the croques on a baking sheet lined with parchment paper. Bake in a preheated oven at 200 °C for 10 to 12 minutes, until the bread is golden brown and the filling is hot and melted.
Add the Burgundy Truffle
Once out of the oven, let the croques rest for a minute. Arrange the thin slices of Burgundy truffle on top while still warm to gently release their aromas.
Plate and Serve
Add a few chives and a twist of pepper. Cut the croques in half and serve immediately with a green salad.
Astuce(s) du Chef Plantin
Incorporate only a small part of the truffle into the Comté cream, then add the rest in thin slices after cooking. The residual heat from the croque will bring out its aromas without altering its delicate notes of hazelnut and undergrowth. For an even crispier result, lightly toast the slices of bread before assembling the croques.
