Post Wisdom Teeth Removal Bad Taste In Mouth

FEUILLANTINE COMTOISE

For about 12 units: * 1
paste broken
* 1 *
pastry 6 slices of ham
* 800 ml thick bechamel (100 grams butter, 100 grams of flour 800 ml milk, salt, pepper, nutmeg). * 150 grs
county
* 1 egg to glaze

First prepare the bechamel sauce and let cool slowly.
Meanwhile, slice your county into thin strips or grate it.
Unroll the pastry on a baking dish, keeping the greaseproof paper. Remove the white sauce in the center on the length and half a slice of ham. Place a slice of ham + 1 / 2 the cream. Place slices of the county.
Repeat 4 times, finishing with cream.
Fold edges of dough into a rectangle by pressing the corners.
Preheat oven to 160-170 ° C.
Flour a work surface, roll out your pastry into a rectangle slightly larger than your feuillantine.
Draw lines staggered over the dough or go to a roller diamonds. Press but not too much to avoid piercing the dough. The top layers of the lamination will open, not those on the bottom.
Stretch a little dough at the time of asking. Drag the edge under the feuillantine and cut if necessary.
Break a whole egg in a bowl, add a little salt. Whip range, with a little water. Bask feuillantine
the brush.
Bake for 25-30 minutes. under surveillance.



result
is very good, but easy to cut through
cons ;-) I read that you could eat it cold, I find it a little pasty when it's cold by cons, cold, we get to make nice share!