For the cookies:
100g Cantal grated
180g Flour
120g Douceur de France butter at room temperature
2 egg yolks
For the toppings:
120g butternut squash
20g butter
1 onion
20g butter
1 tbsp sugar
120g diced Cantal
120g diced Roquefort
Salt & pepper to taste
Thinly slice the onion, mix in with 20g butter & the sugar
Leave to soften and caramelize on low heat for 20 minutes
Dice your butternut squash and fry in 15g of butter for 20 minutes.
In a bowl mix in the grated Cantal, butter and egg yolks. Quickly knead into a dough, wrap in cling film and leave to rest in the fridge for 30 minutes.
Preheat the oven at 200°C
Spread the dough inbetween 2 sheets of greaseproof paper, to a height of 1cm, use a cookie cutter to shape 8 round cookies.
Place your cookies on a lined baking tray and bake for 10 to 15 minutes.
Dress your cooled down cookies with a spoonful of caramelized onion, butternut squash and a few dice of either Cantal or Roquefort.
Garnish with a few chervil leaves & a crack of black pepper
Perfect for cheeseboards, this strong emblematic blue cheese is made from ewe’s milk.
A large, slightly tangy cheese created by farmers to get them through the harsh Auvergne winters.
Premium quality incorporation butter made with 100% french dairy cream, for extraordinary buttery recipes. Douceur de france salted butter is crafted with care by our master butter makers. It is their renowned skill and expertise that allows us to guarantee consistency in quality, taste and texture throughout the year.
