Mini Croque Monsieur with Béchamel

Bring a touch of French sophistication to your appetizer spread with these Mini Croque Monsieur bites. Featuring layers of flaky puff pastry, savory ham, creamy béchamel sauce, and gooey Gruyere cheese, these elegant treats are perfect for parties or special gatherings.

Why You’ll Love This Recipe

• Elegant and Delicious: Perfectly balanced flavors with a gourmet touch.
• Easy to Make: Simple steps and minimal prep time make these appetizers achievable for all skill levels.
• Crowd-Pleaser: A timeless combination of ham, cheese, and creamy sauce that everyone will love.
• Versatile: Great for parties, brunches, or as a snack.
• Make-Ahead Friendly: Prepare components in advance and assemble before baking.

Ingredients

For the Béchamel Sauce:

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

For the Pastry:

• 1 sheet puff pastry (14 oz), thawed
• ½ cup ham, diced
• 1 cup Gruyere cheese, shredded
• 1 egg, lightly beaten with 1 tablespoon water

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Directions

1. Prepare the Béchamel Sauce:

1. In a small saucepan, melt the butter over medium heat.
2. Add the flour and whisk constantly for about 3 minutes until smooth and lightly golden.
3. Gradually pour in the milk while whisking to avoid lumps. Continue whisking for about 5 minutes until the sauce thickens.
4. Remove from heat and stir in the Dijon mustard. Season with salt and pepper to taste. Set aside to cool slightly.

2. Prepare the Puff Pastry:

5. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
6. Roll out the puff pastry slightly to create a 13 x 15-inch rectangle.
7. Using a 2-inch biscuit cutter, cut the pastry into rounds. Lightly score the inside of each round with a smaller cutter, taking care not to cut all the way through. Poke the center of each round with a fork to prevent it from puffing too much.

3. Assemble the Mini Croque Monsieur:

8. Brush the outer edges of each pastry round with the egg wash (egg beaten with water).
9. Top the center of each round with about ½ teaspoon of the béchamel sauce.
10. Sprinkle a small amount of diced ham and shredded Gruyere cheese on top. Finish with a light sprinkle of pepper.

4. Bake the Pastries:

11. Place the prepared rounds on the lined baking sheet, spacing them slightly apart.
12. Bake for 15 minutes or until the pastries are golden, puffy, and the cheese is melted.

5. Serve:

13. Let the pastries cool for a few minutes before serving. Serve warm as an appetizer or snack.

Servings and Timing

• Prep Time: 20 minutes
• Cooking Time: 15 minutes
• Total Time: 35 minutes
• Servings: 36

Variations

• Vegetarian Option: Replace ham with sautéed mushrooms or caramelized onions.
• Cheese Choices: Swap Gruyere with Emmental, Fontina, or sharp cheddar.
• Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes to the béchamel sauce.
• Herb Infusion: Sprinkle chopped fresh thyme or parsley on top before baking.
• Mini Croque Madame: Top each baked pastry with a tiny quail egg for a twist.

Storage/Reheating

• Storage: Store leftover pastries in an airtight container in the refrigerator for up to 3 days.
• Reheating: Warm in a 350°F (175°C) oven for 5–7 minutes or until heated through. Avoid microwaving to maintain the pastry’s crispness.
• Freezing: Freeze unbaked assembled pastries on a tray, then transfer to a freezer-safe container. Bake from frozen, adding a few extra minutes to the cooking time.

FAQs

1. Can I make these pastries ahead of time?

Yes, you can prepare the béchamel and dice the ham in advance. Assemble and bake just before serving for the best results.

2. Can I use store-bought béchamel?

Yes, pre-made béchamel sauce can save time, but homemade offers a fresher taste.

3. How do I prevent the pastry from getting soggy?

Make sure the béchamel sauce has cooled slightly before assembling and avoid overloading the pastries.

4. Can I use pre-shredded cheese?

Yes, but freshly shredded Gruyere melts more smoothly and provides better flavor.

5. Can I make these in a different shape?

Absolutely! Use a square cutter or cut the pastry into rectangles for a rustic look.

6. What’s the best way to serve these pastries?

Serve warm on a platter with garnish like fresh thyme or parsley. Pair with sparkling wine for an elegant presentation.

7. Can I use phyllo dough instead of puff pastry?

Yes, layer phyllo sheets with butter and cut them into rounds for a flakier texture.

8. What’s the ideal thickness for the puff pastry?

Roll the pastry slightly thinner than its original thickness to ensure even cooking.

9. How do I keep the pastries crispy for a party?

Serve immediately after baking, or reheat briefly in the oven to restore crispness.

10. Can I make a larger version?

Yes, create full-sized croque monsieur pastries by cutting the puff pastry into larger rectangles or circles.

Conclusion

These Mini Croque Monsieur bites are a show-stopping appetizer that’s as delicious as it is elegant. With their buttery, flaky crust and creamy, cheesy filling, they’re sure to impress at any gathering. Quick to make and endlessly versatile, they’ll become a staple in your entertaining repertoire. Bon appétit!

Mini Croque Monsieur with Béchamel

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• Author: Asma
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 36 mini bites 1x
• Category: Appetizer, Finger Food
• Method: Baking
• Cuisine: French

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Description

Elevate your appetizer game with these Mini Croque Monsieur bites. Featuring flaky puff pastry, savory ham, creamy béchamel sauce, and melty Gruyere cheese, these elegant and easy-to-make treats are perfect for any gathering.

 

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Ingredients

Scale 1x2x3x

For the Béchamel Sauce:

• 2 tbsp butter
• 2 tbsp flour
• 1 cup milk
• 1 1/2 tbsp whole-grain Dijon mustard
• Salt and pepper, to taste

For the Pastry:

• 1 sheet puff pastry (14 oz), thawed
• 1/2 cup ham, diced
• 1 cup Gruyere cheese, shredded
• 1 egg, lightly beaten with 1 tbsp water

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Instructions

1. Prepare the Oven and Baking Sheet:

• Preheat oven to 425°F (220°C).
• Line a cookie sheet with parchment paper.

2. Make the Béchamel Sauce:

• In a small saucepan, melt 2 tbsp butter over medium heat.
• Add 2 tbsp flour and stir constantly for about 3 minutes until smooth and bubbling.
• Gradually whisk in 1 cup milk and cook for about 5 minutes, stirring until thickened.
• Remove from heat and stir in 1 ½ tbsp Dijon mustard. Season with salt and pepper to taste.

3. Prepare the Puff Pastry:

• Roll out the puff pastry into a 13 x 15-inch rectangle on a lightly floured surface.
• Cut into rounds using a 2-inch biscuit cutter.
• Use a smaller cutter to score a circle inside each round without cutting all the way through. Poke the center of each round with a fork.

4. Assemble the Rounds:

• Brush the edges of the rounds with the beaten egg mixture.
• Top each round with:
  • ½ tsp béchamel sauce
  • Chopped ham
  • Shredded Gruyere cheese
• Sprinkle with a dash of pepper.

5. Bake the Pastries:

• Place rounds on the prepared cookie sheet.
• Bake for 15 minutes, or until the pastries are golden, puffy, and the cheese is melted.

6. Serve:

• Allow the pastries to cool slightly before serving. Enjoy warm for the best flavor.

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Notes

• Make-Ahead Option: Prepare the béchamel sauce and dice the ham ahead of time to streamline assembly.
• Customization: Swap Gruyere with Swiss cheese or add caramelized onions for an extra touch.
• Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven for crispiness.