Ingredients
Directions
Amuse bouche or amuse-gueule is a French term which literally translates to "mouth amuser". They are different from appetizers and are served free and according to the chef's selection alone. The mariage of the Parmigiano Reggiano sablé crust and the melts in your mouth Roquefort filling is just amazing.
This recipe yields 100 savory cookies/50 amuse-bouche ≈20g each.
In the food processor, turn nuts into meal. Add room temperature butter, salt and grated Parmigiano and mix. Add the egg and tabasco and mix. Add flour and baking powder – give a few pulses until it comes together. Divide dough into 2 equal parts. Roll it out into two 3 mm thick sheets, prick and freeze to harden. Cut into 1.5-inch/3.8 cm round shapes and freeze. Reuse scraps and do likewise. Keep savory cookies frozen until ready to bake.
Preheat oven to 375ºF/190ºC. Bake cookies while still frozen (one tray at the time) for about 15 minutes or until golden brown. Do not over cooked. Let cool. Be aware that these savory cookies are very flaky therefore fragile. Manipulate with extra care.
Soak gelatin in cold water to soften and drain (add gelatin only of you plan to freeze cookies; it stabilises the filling). In a saucier, heat up heavy cream. Add roquefort or blue cheese and mascarpone. Bring to a boil and remove from the heat – season with alt and pepper to taste. Mix in the soften gelatin and olive oil. Cool off mixture, over and refrigerate overnight. Whip for about 60 second before piping.
Pipe out a small rosette over half of the parmesan sablé cookies. Top with the remaining cookies, add a dollop of filling and garnish with walnut halves. Bon appétit!
These roquefort walnut cookies can be stored for a couple of days in the refrigerator or kept frozen for up to a month.