Flatten the slices of bread with a rolling pin. Brush the bread with melted butter and bake in the oven between two trays on greaseproof paper. Make the cheese tuiles on a silpat and bake in the oven for 10 minutes at 180°C. As soon as you take them out of the oven cut as desired (rectangle, chip, circle, etc.) Cut the ham into the same shape as the cheese tuiles.
Melt the butter and flour in a saucepan stirring with a whisk. The butter should not colour. Add the cooled roux to the hot milk and whisk constantly until the desired consistency is obtained. Add the Comté cheese and agar to the sauce. Cook for 30 seconds. Pour the Mornay sauce in a gastronorm tray or a filmed mould. Leave to set in the freezer and then cut into the desired shape once set.
The centre of the croque-monsieur is the toast. The slices of ham should go on either side of the toast. Then put the Mornay sauce shapes on either side and finally the cheese tuiles. (If the tuiles do not stick, you can ‘stick’ them using melted Mornay sauce!)
Place the “Croque-Monsieur” in a cone or bowl.
Credit photo : Stéphanie Iguna @Geekandfood