Boule
You can’t run a boulangerie and not make a boule. It’s the very essence of the word, which is why we take pride in our original boule. Crafted with carefully selected ingredients, it offers a crisp crust and a hearty, satisfying crumb. And in case we weren’t clear, boulangerie is French for bakery.
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Ingredients
- 1 Boulart® Boule
- 1 cup of shredded Swiss or Fontina cheese
- 1 cup of shredded cheddar cheese
- 2 cups of whole milk, room temperature or warmed
- 2 tbsp of unsalted butter
- 2 tbsp of all purpose flour
- 1 large shallot, peeled and finely chopped
- 1 clove of garlic, peeled and finely chopped
- ½ tsp of nutmeg
- Kosher salt
Method
- Bake the Boule for 5-8 minutes at 375°F.
- Meanwhile, in a medium-sized sauce pan, melt butter over medium heat.
- Add the shallot and garlic to the pan, cooking until soft and translucent.
- Add the flour and stir to combine with the butter.
- Gradually whisk in the milk and bring to a simmer – the mixture will thicken slightly.
- Begin adding the cheese little by little, while continuing to whisk.
- When all the cheese is incorporated, add the nutmeg and season to taste with kosher salt.
- Using a sharp bread knife and a paring knife, cut a bowl shape into the Boule, and cut the extra bread you’ve removed into bite size pieces.
- Pour the cheese sauce into the Boule bowl and serve alongside the bread cubes.
