Garlic truffle butter

Blend together in a robot coupe, then store in fridge.

Bechamel

Bring the milk to a boil then remove from the heat, add the spices, and allow to infuse for 15 mins then strain.
Melt the butter and add the flour, whisking to combine. Add the milk gradually, whisking until smooth. Bring to a boil, whisking constantly until thickened.
Remove from the heat and whisk in the salt grated cheese and mustard. Finally whisk in the pasteurised egg yolk.

assembly

Cut the bread across into perfect slices no thicker than 1cm and straight across.
Spread the wider side (if there is one) generously with the garlic truffle butter and grill under the salamander until golden all over on just the one side. Make sure you use pieces next to each other as pairs for the sandwich; they must match perfectly.
Lay the bread toasted side down on a tray and spread half of the slices (these will be the bases) lightly with Dijon mustard then top generously with grated cheese, then 2 slices of the ham, then more cheese.
Top with the other matching slices of bread, toasted side up. Push down to compact and secure the sandwich.
Wrap individually with clingfilm and label.

order

Unwrap the croque and drizzle the top and bottom generously with garlic oil to refresh.

If a truffle croque, use garlic truffle oil (15% truffle oil to garlic oil).
If a truffle croque, then open the middle and fill with a single layer of truffle shavings.
Pipe the top of the croque with the béchamel neatly and generously, then glaze under the salamander until golden.
When called away, flash in the oven for 5 mins, then carve down the middle.

If a truffle croque, top with a single layer of truffle shavings. Allow 4g truffle per croquet in total.