Mont-Blanc cookies

Mont-Blanc Cookies
Preparation : 30 minutes / Cooking : 25 minutes
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  • 250g flour
  • 150g grey hazelnut powder
  • 200g butter
  • 50g grated Emmental cheese
  • 50g grated Comté cheese
  • 2 eggs
  • 200g pitted Taggiasca olives
  • Grated cheese for decoration (for memory)
  • Fleur de Sel (for memory)
  • +100g grated Comté cheese (for the chips)

Mornay Sauce

  • 125g milk
  • 13g flour
  • 13g butter 
  • 40g grated Comté cheese
  • Salt and pepper  




Cut olives into quarters. Mix the butter until creamy then add the previously sifted flour, the Emmental and Comté cheese, and the egg until a homogeneous paste is obtained. Season to taste. Cover with plastic film and put in the refrigerator for at least 1 hour. Roll out to 0.4 millimetres thick and set in the freezer. Cut out in Entremont mountain shapes. Preheat the oven to 180°C. Cook on a mesh silpat (or perforated tray). Bake at 180°C for 15 minutes until golden brown.  


Mornay Sauce 

Melt the butter and flour in a saucepan stirring with a whisk. The butter should not colour. Add the cooled roux to the hot milk and whisk constantly until the desired consistency is obtained. Add the Comté cheese to the sauce and season to taste. Bake the grated Comté cheese chips on a silpat for 10 minutes at 180°C. Once cooled, crumble the cheese with your hands to make the chips.

It is best to dress them just before serving. Dip the tips of the cookies into the Mornay sauce and sprinkle with the chips for a 'snow' effect. 


Credit photo : Stéphanie Iguna @Geekandfood


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