Michel Roux_Shoe buns with mornay saus and union soupe

Ingrediënten

• Choux buns
  50 g butter
• 150 ml water
• 75 g strong white flour
• 2 eggs — whole, added slowly
• Mornay sauce
  grated cheddar cheese — Michel Roux's original recipe uses gruyere
• nutmeg
• seasoning
• serrano ham — chopped

Materiaal

• Kitchen Aid mixer
• piping bag
• oven

Bereiding

1. 1

   Heat 50g of butter with 150ml of water.

2. 2

   Add 75g of strong white flour and work until it comes off the side of the pan.

3. 3

   Transfer to a Kitchen Aid to finish the job, with 2 whole eggs added slowly.

4. 4

   Bake in 220 degrees for about 22 minutes.⏱ 22 min

5. 5

   Make the mornay sauce, just like a bechamel but with added grated cheese (cheddar), lots of nutmeg and seasoning plus chopped serrano ham. Chop the ham more finely next time as it can get stuck in the piping bag exit.

6. 6

   Pipe the mornay sauce into the buns (took about 10 minutes to fill the buns).⏱ 10 min