Mini Bouchee Whole Wheat With Cheesy Baked Peppers

Preparation

1. 1

   To create your béchamel, melt the butter, add your flour, then pour in the milk and let it thicken. Season, then add the thyme. Place it in a piping bag with a smooth nozzle. Cut the candied vegetables finely into a brunoise. Cut the wild asparagus heads in half horizontally. Preheat the oven to 160°C.

2. 2

   Slice the Emmental cheese into sticks, then place them in the empty bouchées. Put them in the oven for 3 minutes until the cheese is melted all around the bouchée.

3. 3

   To assemble the pieces, garnish the mini bouchées with the béchamel. Place a teaspoon of vegetable brunoise, then push in the asparagus heads.

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