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Blue cheese in puff pastry with ice cider


4 puff pastry Filo

2 green onions (stems only)

4 Shitake mushrooms  

120 gr creamy blue cheese, Cambonzolla, Blue Brie

¼ cup sugar

1 c. tablespoons butter Pinch of salt and pepper

250 ml cream 35% (preferably from cooking)

50 ml Ice Cider


Defrost the Filo dough. Slice fungi and stems of onions. Sauté in oil with a knob of butter, salt and pepper to taste. Book. Use ½ Filo pastry sheet and coat with butter, fold to form a square. Smear butter and top with pieces of cheese and a portion of the mushroom mixture and stalks of onions. Place in the oven and brown at 200 ° C In a pot, mix, cook sugar and ice cider by monitoring the color well. You want a color close to the caramel. At this point, add the cream and stir until desired consistency. Book.

On a plate, serve the cheese pastry with caramel ice cider. This delight is well decorated with a fresh glass of light cider.

Ice cider SAQ #: 10320972

Light Cider SAQ #: 734335

Our ciders and our products are available in our shop or
at the SAQ

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