Lunetten kroket: Difference between revisions

1. Slowly heat up the milk and stock to a simmer.<br>

2. In a medium size saucepan, melt the butter and stir in the flour and potato starch to make the roux, cook for 2 minutes.<br>

3. Gradually add the milk to the roux, whisking constantly.<br>  

4. Combine the cream and egg yolks separately and add to the sauce.<br>  

5. When the sauce reaches a béchamel-like texture, turn the heat off and season to taste.<br>  

6. Set aside 300g of the béchamel.

<li>[[ Ekoplaza ]] / Boeren slagroom (Ekoplaza, NL), Potato starch (Joannusmolen, NL)</li>

<li>[[ Ecologische Boerderij De Boterbloem ]] / winterpen carrot (Amsterdam, NL), homemade flower honey (NL)</li>

<li>[[ Fruittin Van West ]] / white spelt flour (NL)</li>

<li>[[ Ridammerhoeve Goat Farm ]] / fresh eggs (Amsterdam, NL)</li>

<li>[[ De Groene Griffioen ]] / milk</li>