Difficulty:[usr 2]
Bake the puff pastry squares on a baking sheet at 200°C. Halfway through cooking, place a second baking sheet on top, to prevent the puff pastry from growing too much. Let cook for about 18 minutes. Book.
Mix together in a salad bowl the 50 g of Roquefort cheese, the double cream and the peanuts. Add 2g of pepper.
With a spatula, coat 1 square of puff pastry with this mixture on one side. Repeat the operation with the 3 others, then dress like a mille-feuille, overlapping the squares.
In a sauté pan placed on the heat, put the 30 g of Roquefort cheese with the 1/2 glass of Port, whisk well together, cook for 2 minutes, then dilute with a little water. Let reduce gently.
Add the whipping cream plus the pepper. Let reduce again gently and add the butter off the heat, winnowing until fully incorporated into the sauce.
Arrange this sauce on the bottom of four plates and place the mille-feuilles on top.
Decorate with chopped chives and whole peanuts.
Note:adding butter last is optional, for a lighter starter do not add it.
Recipe from the book:"Hubert's Peanuts Recipes"
