Croque Monsieur Kites

Ingredients

• olive oil, for greasing
• 500g/1 lb (2 oz) strong white flour, plus extra for dusting
• 10g/¼ oz fast-action yeast
• 10g (¼ oz) salt
• 80g (2¾ oz) caster sugar
• 2 medium free-range eggs
• 125ml (4½ oz) full-fat milk, heated until tepid
• 250g (9 oz) unsalted butter, chilled
• ½ tbsp olive oil
• 25g (1 oz) unsalted butter
• 200g (7 oz) mixed mushrooms, thinly sliced
• 200g (7 oz) pancetta, 12 rashers left whole, the rest sliced into small pieces
• 2 sprigs fresh thyme, leaves picked
• 1 tsp finely chopped garlic
• 1 tsp porcini powder (you can make your own by pulsing dried porcini mushrooms in a food processor)
• 150g (5½ oz) gruyère, grated
• 75g (2½ oz) emmental, grated
• 1 medium free-range egg, beaten with 2 tsp milk
• 25g (1 oz) unsalted butter
• 2 tbsp plain flour
• 250ml (9 fl oz) full-fat milk
• 1 tbsp wholegrain mustard
• salt and freshly ground black pepper

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