Millefeuille with Rocamadour

Millefeuille with Rocamadour

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A must-have cheese from the southwest, Rocamadour offers an incredible flavor and incomparable fondant when cooked in millefeuille with potatoes.

Ingredients for 2 people:

  • 2 creamy rocamadours
  • 100 g of potatoes
  • 4 filo sheets
  • 50 g butter
  • Salt pepper.

Rocamadour millefeuille recipe

  • Peel and cut the potatoes into cubes, cook them until they are tender.
  • Drain and mix with the rocamadours to obtain a smooth and homogeneous paste.
  • Season.
  • Melt the butter, brush each filo sheet and cut 5 × 8 cm rectangles.

On a non-stick plate,

  • Superimpose 3 or 4 rectangles, and thus make several piles.
  • Bake at 200 ° 5 min watching.
  • As soon as they start to color on the sides, take them out and let cool.
  • Place a puff pastry rectangle on a plate, then 1 tbsp. of cream of potatoes, start again and finish with a rectangle.
  • Enjoy as a starter with a curly lettuce.

Enjoy your meal !

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