Cheese petit fours and rods
ReceptionsServings: 1 portion(s)
Ingredients for Cheese petit fours and rods
Egg white | ||
Cress | ||
Paprika | ||
Radishes | ||
Grated cheese | ||
Salt | ||
1 | Egg yolk | |
100 | g | Roquefort or other soft cheese to taste |
100 | g | Butter |
100 | g | Butter or margarine |
125 | g | Wheat flour |
Instructions for Cheese petit fours and rods
To prepare the Cheese petit fours and rods recipe, please follow these instructions:
Knead all the ingredients together into a uniform dough. The fat must not be softened but have its normal texture. The finished kneaded dough into two equal parts, a part of petit fours and a part to the rods.
Petit fours: Dough rolled out in ca. 3 mm thickness, spread with egg white and sprinkled with grated cheese. With a cake defines or a glass about 2 ½ cm in diameter, set the cakes out, or you cut them off with a knife or klejne trace into triangles or squares at will.
Rods: the dough rolled out in ca. 4 mm thickness for a dejstykke of about 12x20 cm. Spread with egg white and sprinkled with grated cheese. The rods are cut out for about 1 ½ cm's wide.
Bake in the oven at 200 degrees C in the Middle slot 8 minutes. The oven must have the right temperature from the start.
When the bread is baked, put it to cool on a wire rack. Petit fours are summed with cheese cream and garnish with Cress.
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