CHEESE BISCUIT TOPPED WITH PARMESAN FONDUE

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.