Fondants au Chester (Chester Cheese Biscuits with Cheese Cream)

Ingredients

• 250 grammes flour
• 250 grammes butter
• 250 grammes grated Chester
• A pinch of salt
• A point of cayenne
• A few spoonfuls of water
• Egg wash
• For the Fondant cream: 6 egg yolks
• 3 decilitres cream
• Salt
• Cayenne
• 50 grammes fine butter
• 150 grammes grated cheese

Instructions

1. Work 250 grammes of flour with the same weight of butter and of grated Chester, a pinch of salt, a point of cayenne and a few spoonfuls of water.
2. Cut into small galettes 5 centimetres in diameter.
3. Gild them, mark them with a fork and bake in a moderate oven.
4. For the Fondant cream, dilute 6 egg yolks with 3 decilitres of cream and season with salt and cayenne.
5. Thicken over gentle heat like a crème anglaise and let it cool.
6. When the composition is almost cold, work it up with 50 grammes of fine butter and finish it with 150 grammes of grated cheese.
7. When the galettes are cold, pair them two by two, sticking them with a spoonful of the Fondant cream.