Preparation

• Make a roux with 25 g of butter and the flour.
  Moisten with the milk, mix carefully; quickly bring to the boil and cook for 3 minutes over low heat.
  
  Let the béchamel cool down, mix in one egg yolk, the diced Comté cheese, salt, pepper and nutmeg.
  
  Cut the rolled-out puff pastry into 4 discs 16 cm in diameter
  
  If using ham, Cut the slices of ham in half.
  
  Crack the second egg into a bowl, beat with a fork until golden brown.
  
  Using a brush dipped in this egg wash, brush the edges of the discs of puff pastry.
  
  Place a ½ slice of ham in the center of each disc of dough.
  
  Place on top 1 large spoon, 1/4 - of the cheese preparation.
  
  Bring the discs on three sides towards the center to give a tricorn shape. Seal the three sides well. Gild with egg.
  
  Place each talmouse on the baking sheet, leave to firm in the refrigerator for 15 to 20 minutes.
  
  
  Heat the remaining butter in a frying pan, sauté the mushrooms, sprinkle with the chopped shallot, salt and pepper, and cook briskly until the water has completely evaporated.
  
  Remove the talmouses from the refrigerator, brush them completely with the egg wash.
  
  Bake in the oven preheated to 240°C - Th 8, until the pastry is flaky and golden, about 35 minutes
  
  If necessary, lower the oven temperature and cover the talmouses with aluminum foil at the end of cooking.
  
  Arrange each talmouse on a warm plates. Serve hot.