Croque-Monsieur Cachitos (Venezuelan × French)

Method

1. Warm the dough milk in a small pan on low heat for 1 min, until just warm on your wrist (about 37 °C). Off the heat, stir in the sugar and yeast and leave for 5 minutes.

   Add in this stepMilk (for the dough) 150 mlWhite sugar 25 gInstant dry yeast 3 g

   low heat

2. Mix the bread flour and salt in a large bowl, add the milk, bring it together and knead for 5 minutes. Add the soft butter a little at a time and knead for 10 min more, until smooth and springy.

   Add in this stepBread flour 250 gSalt ½ tspUnsalted butter, softened (for the dough) 40 g

3. Round the dough, place it in an oiled bowl, cover and leave somewhere warm for 1 h, until doubled.

4. Meanwhile make the béchamel. Melt the béchamel butter in a 14 cm saucepan on medium-low heat, add the flour and stir for 1 minute. Pour in the milk a little at a time, whisking constantly to smooth out lumps, add the nutmeg and simmer for 5 min, until thick enough to coat a spoon. Transfer to a bowl, press cling film onto the surface and let it cool.

   Add in this stepButter (for the béchamel) 15 gPlain flour (for the béchamel) 15 gMilk (for the béchamel) 150 mlGround nutmeg 1 pinch

   medium-low heat

5. Deflate the dough, divide it into 6 pieces, rest for 5 minutes and roll each into a long triangle 12 cm wide and 20 cm long. Spread with a thin layer of Dijon mustard, lay on folded ham and scatter over half the cheese. Roll up firmly from the wide end, curve into a crescent and set point-side down on a lined tray.

   Add in this stepDijon mustard 1 tspSliced ham 120 gGruyère or Emmental, grated 50 g

6. Cover and leave to rise for 35 min. Meanwhile preheat the oven to 190 °C.

   oven

7. Spread a spoonful of cooled béchamel over each cachito and sprinkle with the rest of the cheese. Bake in the oven for 17 min. The number of trays is 1×; with 2×, bake on two shelves and swap halfway. They are done when the cheese is bubbling with brown spots.

   Add in this stepGruyère or Emmental, grated 50 g

   oven

8. Let them sit on the tray for 5 minutes so the béchamel sets, then transfer to plates. Eat warm with a knife and fork, or by hand.