• 250g of cantal
• 150g of flour
• 80g of butter
• 4 eggs
• 1 egg yolk
• 2 tablespoons of cumin seeds
• 25 cl of liquid cream
• 1 teaspoon ground cumin
Preheat oven to 190 ° (thermostat 6-7). Line a baking sheet with parchment paper.
Detail the cantal in dice.
In a saucepan, bring the butter to the boil with 25 cl of water and a pinch of salt. On a low heat, add the flour and mix well with the spatula until the paste comes off the walls. Remove from heat and stir in eggs one by one.
Add 150 g of cantal dice and cumin seeds to this dough. Place small pieces of dough on the plate using a piping bag.
Garnish with egg yolk and bake for 15 minutes. Take out the lightning and let cool. Meanwhile, boil the cream in a saucepan. Off the heat, add the remaining cantal, ground cumin and a pinch of salt.
When the lightning is cold, split it in half. Garnish with cantal cream. (cooked dough: Comté, Beaufort, Gruyère)