Ingredients
Check off ingredients as you go
Makes 10 large friands
- 2 sheets puff pastry
For the cheese béchamel
- 50 g (⅓ cup + 1 Tbsp) all-purpose flour (plain flour)
- 50 g (3½ Tbsp) butter
- 1 liter (4 cups) milk
- 60 g (2 oz) cheese of your choice (Parmesan, Gruyère, Emmental, Comté, mozzarella…)
- 1 pinch ground nutmeg
For the egg wash
- 1 large egg, beaten
Making the béchamel
In a saucepan, melt the butter, then add the flour and stir with a wooden spoon until fully combined. A roux will form (a smooth mixture of flour and butter). Keep the heat at medium and not too hot so the butter doesn’t burn. Cook for 2 minutes. Pour in all the milk at once. Bring to a boil, lower to medium heat and stir with a whisk (to avoid lumps), and keep cooking until thickened. Add the cheese and continue cooking until it melts. (If you’re adding sliced mushrooms, now is the time.) Turn off the heat, season with salt and pepper, and add the nutmeg. You should have a thick consistency that is still a little soft.
Shaping the cheese friands
Cut each sheet of puff pastry into 5 rectangles. Place them on a baking sheet lined with parchment paper, spoon the béchamel onto one half of each rectangle, then fold the rectangle over and gently seal the edges. Brush with the beaten egg and bake at 210°C (410°F) in the middle of the oven for 25 minutes.
Serve hot or warm with a green salad.
Tips and variations
- You can add a few finely sliced mushrooms to the béchamel.
- If you’re in Israel, I really love the puff pastry from the Shimrit brand in the refrigerated section, it’s truly delicious. I get nothing for recommending it, it’s just honestly the best I’ve tasted here.