Jambon Beurre
Serves 2
Directions
- 1Brine the ham for seven days in a mixture of water, bay leaves, cloves, cinnamon, brown sugar, and salt.
- 2Culture the whipping cream with yogurt for two days to make cultured butter.
- 3Form the baguette dough into two loaves and place them in a baguette mold, keeping the dough in the fridge overnight before baking.
- 4Score the top of the dough loaves.
- 5Bake the baguettes in the oven.
- 6Slice the ham thinly.
- 7Split the baked baguette, then spread both sides with the cultured butter and mustard.
- 8Layer the ham slices inside the baguette.
- 9Slice the assembled sandwich in half to serve.
Ingredients
- ham, brined
- bay leaf
- clove
- cinnamon
- brown sugar
- salt
- whipping cream, cultured with yogurt
- yogurt
- baguette dough
- mustard
Equipment
potbowlwhiskcheeseclothstrainerparchment paperscraperbaguette moldbladeovenknifeserrated knifespreader
Tips
- The ham is brined for seven days with aromatics such as bay leaf, cloves, cinnamon and a handful of brown sugar and salt.
- The cream is cultured with yogurt for two days to make cultured butter.
- The baguette dough is kept overnight in the fridge to create a more rounded flavour.
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