4 Servings

Preparation: 10 minutes

Cooking: 15 minutes

INGREDIENTS

• 12 vol-au-vents (puff pastry shells)
• 6 oz. (170 g) Fontina cheese, coarsely chopped
• 1 1/4 cups (300 ml) lukewarm milk
• 2 large egg yolks
• 2 tsp. (5 g) all-purpose flour
• Black truffle (optional)
• 10 1/2 oz. (300 g) radicchio, finely chopped
• Salt

INSTRUCTIONS

1. Preheat the oven to 375°F (190°C).
2. Place the vol-au-vents on a baking sheet and bake for 10-12 minutes, or until golden brown.
3. In a bowl, whisk the egg yolks with 2 tbsp. milk.
4. In another bowl, blend the flour into the remaining milk and add the Fontina.
5. Transfer the mixture to a saucepan and cook over medium heat, whisking vigorously with a metal whisk, until the mixture thickens.
6. Add the egg yolk mixture, reduce the heat to low, and continue to cook, whisking occasionally, for about 10 minutes.
7. Remove the saucepan from the heat and add the radicchio to the cheese mixture.
8. Season with salt to taste.
9. Evenly distribute the cheese mixture among the vol-au-vents.
10. Serve the vol-au-vents garnished with the black truffle, if using. Enjoy!