Why It’s Special
Imagine the comfort of warm, melty cheese wrapped in flaky puff pastry, with just enough golden crust to hold it all together. This savory-sweet sensation feels like a cross between a soufflé, a fondue, and a French tart — and it’s stunning enough to serve at any celebration.
Ingredients
| Ingredient | Amount |
|---|---|
| Eggs | 2 |
| Whole milk | 1 cup (240 ml) |
| Puff pastry (thawed) | 250 grams |
| Wheat flour (all-purpose) | 2 tablespoons |
| Cheese fondue dough (pre-made)* | 400 grams |
| Butter (for greasing) | To taste |
Note:
If you don’t have pre-made cheese fondue dough, you can substitute with a homemade fondue blend using Gruyère, Emmental, and a touch of cream or white wine melted into a thick, saucy consistency.
Equipment
- Removable-bottom cake pan (9 inches / 23 cm)
- Mixing bowl
- Whisk
- Spatula
- Fork
- Pastry brush (optional)
Instructions
Step 1: Prepare the Filling Base
In a mixing bowl, whisk together the flour and milk until the mixture is completely smooth — no lumps. This will give your filling its rich, creamy body without turning grainy during baking.
Step 2: Add the Eggs and Cheese
Crack in the two eggs and whisk again until the mixture is fully incorporated. Then gently fold in the cheese fondue dough (or your melted cheese blend) until everything is combined into a velvety batter.
Optional tip: Add a pinch of nutmeg or a few twists of black pepper for a subtle lift in flavor.
Step 3: Prep the Crust
Generously butter a springform or removable-bottom cake pan. Roll out your puff pastry to fit the pan, leaving a bit of overhang on the edges. Carefully press the dough into the base and up the sides. Use a fork to prick the bottom lightly — this prevents bubbling during baking.
Trim off any excess dough at the top edge.
Step 4: Assemble the Cake
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