• Place your Quenelle Mold on the top of your perforated baking sheet. Set aside.

QUENELLE PREPARATION

• Heat a medium sauce pan on medium high. Bring the spring water together with the butter and sea salt to a boil. Remove from the heat, as soon as the butter has completely melted. Then, add the all-purpose flour in one go and stir with a steady spatula until the flour is combined and that you get a thick paste.
  8.36 oz Spring Water, 1.59 oz butter, 1/2 tsp sea salt, 5.64 oz all-purpose flour
  
• Return to the stove on a medium low heat and continue stirring until the dough forms a ball which does not sticks to the pan anymore.
  
• Transfer the dough to the bowl of your stand mixer with the paddle attachment on. Stir on the lowest speed for about 3 minutes until it has cooled down.
  
• Add one egg at a time. Continue stirring until the dough does not stick to the touch (about 6 minutes).
  3 eggs
  
• Scoop the dough in the wells of the Quenelle mold (it makes 12) and freeze for 45 minutes to an hour. NOTE: This will allow the quenelles to demold easily and keep their shape.
  

AURORA BÉCHAMEL SAUCE PREPARATION

• While your Quenelles are in the freezer, prepare the Aurora Béchamel sauce.
• Place the Square mold on the top of the perforated baking sheet. Set aside.
• In a sauce pan, heat the butter on medium until melted. Add the all-purpose flour and whisk until combined into a thick paste. Pour a 1/3 of the milk, continue to whisk until there are no more lumps ; then pour the rest of the milk together with the tomato paste. Season with Salt and Pepper (To taste). Continue to whisk until the Aurora Béchamel thickens (8-10 minutes). Once your Béchamel is ready pour half into the square mold. Set aside.
  1.60 oz butter, 1.06 oz all-purpose flour, 19.33 oz milk, 1 Tbsp tomato paste, salt and pepper
  

ASSEMBLY

• Preheat oven to 400F/200C.
• Bring a large pot of water to a boil. Poach the quenelles. They are ready as soon as they float.
  
• Place them on top of the Aurora sauce, making 4 rows of 3. Then spoon the remaining of the sauce on top.
  

BAKE!

• Bake for 15 minutes at 400F/200C. (Every oven heats differently, monitor your quenelles from 12 minutes). They are ready once the sauce is bubbly.
  
• Once your Traditional French Quenelles, Aurora Sauce are out of the oven, serve them right away. Enjoy them as is, they are delicious. Bon Appétit!