Roquefort Walnut Sablé

Steps

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1. 1
   Pulse walnuts or almonds into powder in a food processor.
   ≈0:20
2. 2
   Add grated Parmigiano-Reggiano and pulse again.
   ≈0:27
3. 3
   Add room-temperature butter and a few drops of Tabasco, mix well.
   ≈0:34
4. 4
   Add egg, a pinch of salt, and flour; mix until the savory sablé dough is formed.
   ≈0:41
5. 5
   Divide dough into two equal portions and roll between parchment and baking mat to 3 millimeter thickness.
   ≈0:56
6. 6
   Prick the sheets with a fork, freeze, then cut into 1.5-inch (3.8 cm) diameter rounds.
   ≈1:04
7. 7
   Gather scraps to make another sheet, freeze, and cut additional cookies.
   ≈1:20
8. 8
   For the Roquefort filling, bring heavy cream to a boil.
   ≈1:35
9. 9
   Add Roquefort and mascarpone, stir until completely melted.
   ≈1:42
10. 10
    Season with salt and pepper. If freezing, add a small amount of gelatin for stability. Cool and refrigerate overnight.
    ≈1:56
11. 11
    Bake the sablé cookies one tray at a time for about 15 minutes until crispy and golden.
    ≈2:11
12. 12
    Whip the chilled Roquefort filling until fluffy, being careful not to overbeat.
    ≈2:24
13. 13
    Sandwich the cooled sablé cookies together with the Roquefort filling to complete the amuse-bouche.
    ≈2:32