We lied to you, the cheese crisps are not as cheesy as the béchamel.
So here is my version of vegan cheese crisps.
For this recipe we need a puff pastry, ideally rectangular but a round one can also work if you can't find one.
Natural and unsweetened soy milk.
Wheat flour, 45, 55 or 65, it doesn't matter.
Margarine, malted yeast, it is not necessarily mandatory but it helps to give a little cheesy taste.
I think it lacks a little something when you don't put it in.
Mise au blon, again for the cheesy taste, it's not worth buying just for the béchamel.
But if you already have some, use it.
A little cube broth, a lot of pepper.
And I obviously forgot the most important ingredient, nutmeg.
We start by preheating our oven to 200 ° C.
Then we can start making our béchamel by heating a saucepan over low heat and adding the margarine.
When the saucepan is hot and the margarine is melted, I add the flour and whisk well to incorporate the two.
When a kind of dough is formed, I let it toast for 1 to 2 minutes by pressing it well against the bottom of the saucepan.
Then it's time to add the milk little by little.
I pour a splash, then I whisk vigorously until incorporated.
Then I start again.
Make sure that the milk is well incorporated between each step and that there are no lumps in the dough.
We end up with a cream that will thicken as it cools.
Once all the milk is incorporated, we can add our seasonings.
The broth, the miso, the malted yeast, the pepper and the nutmeg.
Then we mix well.
I taste to see if I need to adjust the seasonings or not.
Then I let my béchamel boil until it boils to make sure that everything is cooked before removing it from the heat.
We will let it cool for a few minutes and prepare our puff pastry during this time.
If you have not found rectangular dough, you can simply use a round dough and make triangles instead of rectangles.
To mark my dough and have rectangles of the same size, I start by folding it in half without sticking it.
It is simply to mark the fold and have a straight line.
I cut, then I do the same on both sides to get 4 large rectangles that will give 4 friands.
Once it's done, all I have to do is fill them.
I put about 2 tablespoons of my cooled béchamel on one side of a rectangle without spreading it to the edge.
I spread a little water with the tip of a finger on the edges to help seal.
Then I fold my puff pastry over the whole.
I seal the edges by pressing well with my fingers, making sure not to let the béchamel out.
And I finish by decorating the edges with the tip of a knife.
Then I start again for my 4 friands.
You don't have to do the decoration on the edges, but I still find it much prettier like that.
Once my friands are formed, I make 3 deep enough incisions on the top.
I use a razor blade, but you can use a very sharp knife.
I then plant the tip of my knife in the middle of the 3 incisions to make chimneys from where the steam will escape when cooking.
Then I sleep with a mixture of milk, coffee, sugar.
They can finally go to the oven for 20 to 30 minutes.
And here are our friands cooked and well browned.
It's really an extremely simple and regressive recipe, I ate it all the time when I was little.
They accompany a soup as well as a salad and are simply delicious as an aperitif.
To have the recipe with the quantities, go to my blog, the link is below the video.
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See you next week for a new recipe.
So in the meantime, I kiss you and see you soon.
