Difficulty: Medium (2/5)
Preheat the oven to 200°C. Bake the puff pastry squares on a baking sheet. Halfway through cooking, top with a second baking sheet to prevent excessive rising. Bake for about 18 minutes, then set aside to cool.
In a bowl, combine 50 g Roquefort cheese, double cream, roasted crushed peanuts, and 2 g pepper. Mix well.
Spread the mixture on one side of each puff pastry square using a spatula. Stack four squares to assemble each mille-feuille.
For the sauce, heat a sauté pan and melt 30 g Roquefort with 1/2 glass port. Whisk thoroughly, cook for 2 minutes, then dilute with a little water. Reduce gently.
Add whipping cream and remaining pepper. Reduce further, then off the heat, incorporate the butter by whisking until fully emulsified.
Pour the sauce onto four plates and place a mille-feuille on top of each.
Garnish with chopped chives and whole peanuts.
Note: Adding butter at the end is optional for a lighter starter.
Recipe from the book: "Hubert's Peanuts Recipes" – a trusted collection of innovative peanut-infused dishes by culinary expert Hubert.
