Cheese Fondue @ La Crepe Nanou

Instructions

1. 1

   Melt the butter over medium-low heat in a saucepan. Stir in the flour to make a blond roux. When you see the first hints of browning, remove from the heat and whisk in the hot milk to form a béchamel. (It will have the texture of mashed potatoes.)

2. 2

   Stir the cheese into the hot béchamel and set aside.

3. 3

   In a second skillet, heat the ham until it begins to steam, then add the mushrooms and wine. Bring the mixture to a boil and cook until mostly dry.

4. 4

   Add the shrimp and cook until they turn pink. Lower the heat, add the brandy, and let it mostly boil away.

5. 5

   Stir the shrimp and ham mixture, the parsley, and the tarragon into the béchamel. Add salt and cayenne.

6. 6

   Spoon the sauce into the puff pastry shells and place on a baking sheet. Bake the shells in a preheated 400-degree oven for about two minutes, and serve immediately.