Chicken Croq'waffles with wholegrain mustard and Gruyère France
- 500g flour
- 5g salt
- 150g butter
- 25cl milk
- 25g fresh yeast
- 30cl Bechamel sauce
- 100g grated Entremont Gruyère France
- 4 chicken breasts
- 2 tbsp wholegrain mustard
- 1 onion
- Olive oil
- Salt and pepper
Cut the chicken breasts into small cubes. In a frying pan, sweat the chopped onion in olive oil, add the chicken, and cook for ten minutes. Salt and pepper to taste. Add the wholegrain mustard, grated Entremont Gruyère France, and the bechamel sauce when cooked and stir well.
Mix the salt and flour then add the yeast with a little warm milk.
Put the flour in the mixer bowl and pour in the yeast and the rest of the milk, mix the batter for 5-7 minutes.
Cover the bowl with a cloth and leave to stand at room temperature for at least half an hour.
The batter should double in volume. Dust your work surface with flour, place the dough on it and remove the air using your hands. Make 10 panneton size breads and leave them to stand for 15 minutes covered with a cloth. Roll out each panneton into a large rectangle double the width of the waffle iron.
Place the stuffing on half of the rectangle and fold the pastry over like a book lightly sealing the edges.
Heat up the waffle machine, place two waffles in the machine and leave to cook for a few minutes until golden brown (at least 8 minutes).
Eat hot with a green salad.
Photo Credits: Valérie Szewczyk