Roules au fromage … all our childhood in a plate !!!
This was our ” hamburger” , mac and cheese , our fast food , the one thing our mum would buy at the butcher and just warm up in the oven ….one of the first thing we buy when in France , but Pascal’s craving was too strong to wait any longer and he thought I could probably figure out how to make them at home from scratch ….the result was even better than the “real deal” from the French deli !
Best of all is that you can make the shells in advance ( I even froze 4 to use later ) You can fill up the roules and have then ready in your fridge up to a few days ahead of time . Serve with a nice green salad and you have a delicious meal in no time !
Most of what you’ll need is already in your pantry or fridge : Butter , flour , milk , eggs . You’ll also need some shredded Parmesan cheese ( not grated not shaved ) and a sheet of puff pastry to make 6 shells ( I get the frozen ones from Pepperidge Farms )
First roll the puff pastry on a floured surface . It has to be thin but not too thin ( the roller and egg will give you a scale since I forgot to measure …hoops ) Cut into 6 long pieces .
I made molds with aluminum foil and parchment paper .The molds have to be longer than the actual pastry so you have something to grab when it comes to removing them and you have to butter the paper to make that tricky step easy .
Brush 1″ on one side of the pastry along the length with some lightly beaten egg white so it will glue the over lapping pastry as you roll it on the mold . That took a practice run without the “glue” so I would suggest that you try out also before to wet the dough . Then brush some egg wash to color the shells when they’ll cook ( PS : this pic was from the first try without parchment paper , just buttered foil .Still worked but much more difficult to remove the molds )
Cook in a hot oven 425F for about 13-15 mns . The shells have to be a bit under cooked as they will go in the oven again later. Let cool down then remove the molds .
The filling is a simple Bechamel or white sauce that needs to be thick enough not to run off when you’ll warm up the rolls again . Here are the measurements for 2 rolls :
50grams / 4 Tbs butter , 50grams / 5 Tbs Flour , 300ml Milk / 1 1/4 cup , 25 gr / 2 oz shredded Parmesan, nutmeg , salt to taste
( I put the measurements in grams as well for those who have a scale , also because it is easier to multiply quantities for 4 or 6 shells )
Melt the butter in a saucepan , when hot , ad the flour slowly and let “foam” while mixing with a whisk the whole time . Cook just a few minutes and keep light colored before to ad the milk .Because this is will be a thick sauce , adding the milk is a bit more difficult as it thicken very quickly and makes lumps. But it is also easy to break those lumps when whisking a thicker sauce so don’t be scared , just ad the milk in 3 times and smooth in between .
Take off the heat and ad seasoning , salt, pepper, nutmeg ( enough to show in the batter ), the shredded parmesan cheese and mix well
Pour this mix into a ziploc bag that will serve as pipping bag . Let it cool a bit more at room temperature . Do not wait until it is too cold to pipe into the shells or the dough will be hard and rubbery .Finish each end with some extra shredded cheese to garnish .
At this point you can refrigerate or freeze until you are ready to serve . Bake to re heat in the oven for about 15-20mns at 375F , until crust and cheese are golden .
Plan better than me and serve with a green salad for a complete meal !