CHEESE BISCUIT TOPPED WITH PARMESAN FONDUE
At our most recent Napa Wine Cult Dinner at our newest signature restaurant at the Residence Club in Key Largo, we paired outstanding wines with fantastic food. One of the hors d'oeuvres that was a guest favorite was this little cheese biscuit topped with parmesan fondue. Guests enjoyed the different textures of cheese, delicious in every bite.
- Servings 30 (3 each portion)
- Dish Hors D'oeuvres
- Time 1 hour
- Skill Advanced
CHEESE FONDUE ingredients
CHEESE BISCUIT ingredients
Place everything into a HotMixPro and blend on speed 5 using the HotMixPro plastic paddle attachment.
Bring the mix to 70°C/158°F.
Once the mixture has reached 70°C/158°F, strain through a fine chinois into a bowl over ice.
While cooling down, be sure to mix the cheese mixture constantly, or a thin, crust-like layer will start to form. Once cooled, place into a piping bag until ready to use.
Combine butter and flour in a food processor bowl and blend until you reach an almond meal consistency. Once reached, add in both kinds of cheese and continue to mix until a dough is formed.
Take 250 grams and roll the dough into a cylinder the size of a quarter. Place in the fridge to set for at least 1 hour.
Cut the log into 1/2 inch discs and place on a tray lined with a silicone mat.
Bake biscuits at 180°C/350°F for about 5 minutes. Turn the biscuits over and bake for another 2 minutes until golden brown. Allow cooling on a rack.
Using a 1.5-inch ring cutter, cut the biscuits to create a smooth edge. Place in an air-tight container until ready to use.
Place a cheese biscuit on the plate to be served, being careful not to break the biscuit. Pipe the cheese fondue on top of the cheese biscuit. Serve immediately.
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