Vol-au-vents with Truffle fondue
Ingredients for 4 servings
- 12 vol-au-vents
- 300 g of “Fontina” cheese
- 400 ml of milk
- 2 egg yolks
- 1 tablespoon of flour
- 40 g of butter
- 4 teaspoon of “La Tartufata Inaudi” cream
Prepare the cheese fondue. Cut the “Fontina” cheese into small pieces and soak it in milk for at least 30 minutes. Melt the butter in a pan, then after having removed it from the heat, add the flour gradually and stir vigorously in order to obtain a creamy mixture.
Transfer over a low heat, then gradually add milk, the liquid from the truffle jar and the melted cheese, stirring constantly with a whisk.
When the mixture begins to boil, remove it from heat, add the egg yolks, put on the heat and cook until the cheese is melted and creamy.
When cooked, add La Tartufata cream and mix.
Spoon the mixture into the vol-au-vent shells and serve hot, better after baking in oven at 150°C.