Croque madame flatbread
Combine the greatest sandwich in France and a pizza. It makes for something pretty special. I will most definitely be making this again!
Flatbread (4 portions)
500g ‘00’Flour
300g Water (cold) (use 2g instant yeast if you don’t have starter)
100g Starter
6g Salt
In the Kitchenaid mix flour, water, and starter and mix at speed 1 for 5minutes. Then add salt and mix for 5minutes on speed 2. Turn out into a lightly oiled container and cover with a lid. Allow the dough to prove for 4 hours at room temperature doing fold every hour (1,2 & 3).
After four hours, turn the dough onto the work bench and portion into 250gr balls. Shape each dough into tight balls and place in an oiled container 10cm apart, cover with lid or clingfilm and place in the fridge for 48 hours (can use after 24 hours if you want, but for maximum pleasure leave to ferment for 48 to 72 hours). Remove from the fridge for 1-2 hours before using.
Mornay (4 portions)
300ml Milk
1 Garlic (cloves)
3 Thyme (sprig)
Shallot trim
10 Black peppercorns
40g Butter
35g Flour (plain)
300g Milk (from above)
Salt + pepper
100g Gruyère (grated)
30g Dijon mustard
Bring the milk to the boil and remove from the heat, infuse.
Melt your butter fully and add your flour. Cook the roux for around 3 minutes, over a medium heat before adding any milk.
Slowly add your infused milk one ladle at a time, mix until fully incorporated, as you get closer to the end you can add more milk at a time.
Take your finished bechamel and add the grated cheese, Dijon, and seasoning. Heat until smooth and fully combined. Cover with cling film or use immediately.
Flatbread (1 pizza)
Sliced ham
Mixed grated cheese (brillat savarin, gruyere, munster)
Mornay (from above)
Hot honey (drizzle)
Chopped chives
Black pepper.
Fried egg (clarence court)
Build and bake at 350C until cooked and coloured all over.
Finished with a fried egg
