Cheese Biscuit Topped with Parmesan Fondue

Step 1

Blend the mixture: Add all ingredients to the HotMixPro bowl fitted with the plastic paddle attachment. Blend on speed 5 until fully combined.

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Step 2

Heat and strain: Bring the mixture to 70°C (158°F). Once the target temperature is reached, strain the fondue through a fine chinois into a bowl set over an ice bath.

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Step 3

Cool and store: Stir the cheese mixture continuously as it cools to prevent a thin crust from forming on the surface. Once fully cooled, transfer to a piping bag. Keep refrigerated until ready to use.

Step 1

Prepare the dough: In the bowl of a food processor, combine the butter and flour. Blend until the mixture reaches an almond meal consistency. Add both cheeses and continue mixing until a smooth dough forms.

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Step 2

Shape and chill: Measure 250 g of dough and roll it into a cylinder about the diameter of a quarter. Refrigerate for at least 1 hour, or until firm.

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Step 3

Slice and arrange: Cut the chilled dough into ½-inch discs and place them on a tray lined with a silicone baking mat.

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Step 4

Bake: Bake at 350°F (180°C) for 5 minutes. Turn each biscuit over and bake for an additional 2 minutes, or until golden brown. Transfer to a rack and allow to cool completely.

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Step 5

Trim for presentation: Once cooled, use a 1½-inch ring cutter to trim the biscuits, creating a smooth and uniform edge. Store in an airtight container until ready to use.

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Step 6

To serve: Place a cheese biscuit carefully on the serving plate. Pipe the prepared Cheese Fondue on top of the biscuit, taking care not to break it. Serve immediately.