How to make French ham and cheese rolls (one of France most famous snack)
The ham cheese roll or roule au fromage has to be one of France's most well know snack. This recipe is cheesy, indulgent, addictive and delicious all at the same time. written recipe here:
Fresh butter puff pastry rolls filled with a homemade cheesy bechamel filled with cube of farmhouse ham.
rolls are pre cooked, garnished with sauce , stuffed with grated cheese on either side, then warmed up in the oven just enough before serving. when all of the cheese starts melting it is ready to serve.
Ingredients for 6 ham cheese rolls:
1 roll of premade pure butter puff pastry.
1 egg for the egg wash
50 grams of butter
50 grams flour
500 ml of full cream ( whole milk)
half an onion
4 cloves
1 small bay leaves
a pinch of cayenne pepper
150 gram of swiss gruyere cheese ( 50 grams or more for the bechamel and 100 grams to fill the side of rolls)
mushroom trimming ( optional)
100 grams of farmhouse ham cut in brunoise (a thick slice of ham cut in small cubes of 0.5 cm square)
seasoning: salt and pepper
cooking temperature: 180 celsius (356 F) for 15 to 20 minutes to bake the pastry rolls
to warm up the rolls: bake 10 minutes at the same temperature just before serving
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Essential cookware you need for this recipe:
Pastry roll core(cannoli tube:
Silicon mat:
piping bag and tips:
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Ingredients for 6 Rolls
1 roll of premade pure butter puff pastry.
1 egg for the egg wash
50 grams of butter
50 grams flour
500 ml of full cream ( whole milk)
half an onion
4 cloves
1 or 2 small bay leaves
a pinch of cayenne pepper
150 gram of swiss gruyere cheese ( 50 grams or more for the bechamel and 100 grams to fill the side of rolls)
mushroom trimming ( optional)
100 grams of farmhouse ham cut in brunoise (a thick slice of ham cut in small cubes of 0.5 cm square)
season with a bit of salt and pepper
cooking temperature: 180 celsius (356 F) for 15 to 20 minutes to bake the pastry.
to warm up the rolls: bake 10 minutes at the same temperature just before serving
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Ina Garten's Cacio e Pepe Cheese Puffs | Barefoot Contessa | Food Network
Ina whips up her own puff pastry dough to use on her classic Cacio e Pepe recipe!
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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Cacio e Pepe Cheese Puffs
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 30 min
Active: 30 min
Yield: 35 to 40 puffs
Ingredients
1 cup whole milk
1/4 pound (1 stick) unsalted butter
Kosher salt and freshly ground black pepper
1 cup all-purpose flour
4 extra-large eggs
1/2 cup freshly grated aged Italian Pecorino cheese, plus extra for sprinkling
1/2 cup freshly grated Italian Parmesan cheese
1 extra-large egg beaten with 1 teaspoon water or milk, for egg wash
Directions
Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper.
In a saucepan, heat the milk, butter, 1 teaspoon salt, and 1 teaspoon pepper over medium heat, just until scalded. Add the flour all at once and beat it vigorously with a wooden spoon until the mixture comes together. Lower the heat and cook, stirring constantly, for 2 minutes. Dump the mixture into the bowl of a food processor fitted with the steel blade. Immediately add the eggs, Pecorino, and Parmesan and pulse until the eggs are incorporated and the dough is smooth and thick.
Spoon the mixture into a pastry bag fitted with a large, plain 5/8-inch round pastry tip. Pipe the dough in mounds 1 1/4 inches wide and 3/4 inch high (1 inch apart) onto the prepared baking sheets. With a wet finger, lightly press down the swirl at the top of each puff. (You can also use two spoons to scoop the mixture and shape the puffs with damp fingers.) Brush the top of each puff lightly with the egg wash, and sprinkle with Pecorino, salt, and pepper. Bake for 15 to 20 minutes, until golden brown outside but still soft inside. Serve hot.
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Ina Garten's Cacio e Pepe Cheese Puffs | Barefoot Contessa | Food Network
Ham Puffs
FULL RECIPE:
Ham Puffs – CRAZY good!!! SO simple to make and they taste amazing!!! Only 5 ingredients – butter, cheddar cheese, ham, Worcestershire, and flour. These things fly off the plate at parties. You will want to double the recipe! A great alternative to our usual sausage balls. SO GOOD!
Ham and cheese puffs
Ham and cheese puffs !
Ingredients:
Puff pastry yeast -500 grams
Ham
Hard cheese
Egg yolk(for lubrication)
Preparation:
Cut the dough into several parts ( I had 5 ), they are obtained in the form of a rectangle, make cuts on the dough, put the ham on top of the cheese and fix with a fork. Lay the puffs on a baking sheet and grease with egg yolk and send to the oven until Golden brown. Bon appetit!!!
Betty's Parmesan Ham Puffs
Betty demonstrates how to make Parmesan Ham Puffs. These are made from refrigerator biscuits, deviled ham, butter, and Parmesan cheese. After a quick assembly, they are baked in the oven and then served hot.
Parmesan Ham Puffs
10 to 12 refrigerator biscuits
½ cup butter, melted
(3) 4.25-ounce cans deviled ham
Parmesan cheese
Cut each refrigerator biscuit into four equal pieces. Arrange on an ungreased jellyroll pan approximately ¼ inch apart. Combine butter and deviled ham in a small bowl. Spread evenly over biscuit pieces. Sprinkle with Parmesan cheese. Bake at 375 degrees (F) for 10 to 12 minutes, or until biscuit dough is done and topping is brown and crusty. Remove from oven, place on a nice serving plate, and serve immediately. YUM! --Betty :)
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Keto Cheesy Ham & Jalapeno Puffs
INGREDIENTS
1 cup (130g) chopped ham or bacon
2 ounces (60g) softened cream cheese
2 large eggs at room temperature
3-4 tablespoons (38-50g) seeded chopped jalapenos
1 cup (120g) shredded cheddar cheese (you can use sharp cheddar cheese for more intense flavour)
⅔ cup (65g) blanched almond flour
¼ teaspoon (1g) baking powder
Chill the dough for 15 minutes.
Bake 350°F (177°C) for 20-30 minutes.
Yields 18 pieces (macros per piece)
NET CARBS: 0.8g
FIBER: 0.7g
PROTEIN: 4.2g
FAT: 6.0g
CALORIES: 75
#ketoserts #ketojalapenopoppers #ketojalapenopuffs
Hojaldres De Jamón Con Queso Y Jalapeño
INGREDIENTES
1 taza (130 g) de jamón o tocino picado
2 onzas (60 g) de queso crema ablandado
2 huevos grandes a temperatura ambiente
3-4 cucharadas (38-50 g) de jalapeños picados sin semillas
1 taza (120 g) de queso cheddar rallado (puedes usar queso cheddar fuerte para un sabor más intenso)
⅔ taza (65 g) de harina de almendras blanqueadas
¼ de cucharadita (1 g) polvo de hornear
Enfriar la masa durante 15 minutos.
Hornee a 350°F (177°C) durante 20-30 minutos.
Deje que se enfríe antes de servir.
Rinde 18 piezas (macros por pieza)
CARBOHIDRATOS NETOS: 0.8g
FIBRA: 0.7g
PROTEÍNA: 4,2g
GRASA: 6.0g
CALORÍAS: 75
Bignè al prosciutto e jalapeño
INGREDIENTI
1 tazza (130 g) di prosciutto o pancetta tritati
2 once (60 g) di formaggio cremoso ammorbidito
2 uova grandi a temperatura ambiente
3-4 cucchiai (38-50 g) di jalapenos tritati senza semi
1 tazza (120 g) di formaggio cheddar grattugiato (puoi usare un formaggio cheddar piccante per un sapore più intenso)
⅔ tazza (65 g) di farina di mandorle sbollentate
¼ cucchiaino (1 g) di lievito in polvere
Raffreddare l'impasto per 15 minuti.
Infornare a 177°C per 20-30 minuti.
Fate raffreddare prima di servire.
Produce 18 18 pezzi (macro per pezzo)
CARBOIDRATI NETTI: 0,8 g
FIBRA: 0,7 g
PROTEINE: 4,2 g
GRASSO: 6,0 g
CALORIE: 75
Soufflés au jambon et au jalapeño
INGRÉDIENTS
1 tasse (130 g) de jambon ou de bacon haché
2 onces (60 g) de fromage à la crème ramolli
2 gros œufs à température ambiante
3-4 cuillères à soupe (38-50g) de jalapeños hachés épépinés
1 tasse (120 g) de fromage cheddar râpé (vous pouvez utiliser du cheddar fort pour une saveur plus intense)
⅔ tasse (65 g) de farine d'amande blanchie
¼ cuillère à café (1 g) de levure chimique
Réfrigérer la pâte pendant 15 minutes.
Cuire à 350 °F (177 °C) pendant 20 à 30 minutes.
Laisser refroidir avant de servir.
Donne 18 18 pièces (macros par pièce)
GLUCIDES NETS : 0,8 g
FIBRE : 0,7 g
PROTÉINES : 4,2 g
MATIÈRES GRASSES : 6,0 g
CALORIES : 75
Puffs de Presunto com Queijo e Jalapeño
INGREDIENTES
1 xícara (130g) de presunto ou bacon picado
2 onças (60g) de queijo creme amolecido
2 ovos grandes em temperatura ambiente
3-4 colheres de sopa (38-50g) de jalapenos picados sem sementes
1 xícara (120g) de queijo cheddar ralado (você pode usar queijo cheddar afiado para um sabor mais intenso)
⅔ xícara (65g) de farinha de amêndoa branqueada
¼ colher de chá (1g) de fermento em pó
Resfrie a massa por 15 minutos.
Asse 350 ° F (177 ° C) por 20-30 minutos.
Deixe esfriar antes de servir.
Rende 18 peças (macros por peça)
CARBOIDRATOS LÍQUIDOS: 0,8g
FIBRA: 0,7g
PROTEÍNA: 4,2g
GORDURA: 6,0g
CALORIAS: 75
Сырная ветчина и слойки с халапеньо
ИНГРЕДИЕНТЫ
1 чашка (130 г) нарезанной ветчины или бекона
2 унции (60 г) мягкого сливочного сыра
2 больших яйца комнатной температуры
3–4 столовые ложки (38–50 г) нарезанного халапеньо без семян
1 чашка (120 г) тертого сыра чеддер (вы можете использовать острый сыр чеддер для более насыщенного вкуса)
⅔ чашки (65 г) бланшированной миндальной муки
¼ чайной ложки (1 г) разрыхлителя
Охладите тесто в течение 15 минут.
Выпекать при 350°F (177°C) 20-30 минут.
Дайте ему остыть перед подачей на стол.
Выход 18 порций (макросы на порцию)
ЧИСТЫЕ УГЛЕВОДЫ: 0,8 г
ВОЛОКНО: 0,7 г
БЕЛОК: 4,2 г
ЖИР: 6,0 г
КАЛОРИИ: 75
تشيزي هام و هالبينو بافس
مكونات
1 كوب (130 جم) من لحم الخنزير المقدد أو لحم الخنزير المقدد
2 أوقية (60 جرام) جبن كريمي طري
2 بيضة كبيرة في درجة حرارة الغرفة
3-4 ملاعق كبيرة (38-50 جم) فلفل هالابينو مفروم
1 كوب (120 جرام) جبن شيدر مبشور (يمكنك استخدام جبن شيدر حاد لنكهة أقوى)
نصف كوب (65 جم) دقيق لوز مقشر
نصف ملعقة صغيرة (1 جم) بيكنج بودر
برّدي العجينة لمدة 15 دقيقة.
اخبز 350 درجة فهرنهايت (177 درجة مئوية) لمدة 20-30 دقيقة.
اتركه يبرد قبل التقديم.
تنتج 18 قطعة (وحدات ماكرو لكل قطعة)
صافي الكربوهيدرات: 0.8 جرام
ألياف: 0.7 جرام
البروتين: 4.2 جرام
الدهون: 6.0 جرام
السعرات الحرارية: 75