Croque Monsieur Kites
Ingredients
- olive oil, for greasing
- 500g/1lb (2oz) strong white flour, plus extra for dusting
- 10g/¼ oz fast-action yeast
- 10g (¼oz) salt
- 80g (2¾oz) caster sugar
- 2 medium free-range eggs
- 125ml (4½oz) full-fat milk, heated until tepid
- 250g (9oz) unsalted butter, chilled
- 25g (1oz) unsalted butter
- 2 tbsp plain flour
- 250ml (9fl oz) full-fat milk
- 1 tbsp wholegrain mustard
- salt and freshly ground black pepper
- ½ tbsp olive oil
- 25g (1oz) unsalted butter
- 200g (7oz) mixed mushrooms, thinly sliced
- 200g (7oz) 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 (5½oz) gruyère, grated
- 75g (2½oz) emmental, grated
- 1 medium free-range egg, beaten with 2 tsp milk
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