Sauternes & Roquefort Leek Cream Puff Pastry golden and flaky

1 Preheat your oven to 390°F (200°C) (th6+)

2 Place your puff pastry squares on a baking sheet then draw a line through the center diagonally then brush with a little egg wash (yolk + a little water).

3 Place in the middle of the oven for 20 minutes, if it browns too much on top, cover with parchment paper.

4 In a heavy saucepan, pour the cream, the sauternes, salt, pepper and add the nutmeg grating, heat then add your sliced leeks and let them cook down well for 15 minutes covered.

5 Then add your roquefort, taste and adjust seasoning.

6 Remove your pastry from the oven and thanks to your diagonal line, detaching them, you will have four triangles.

7 Using a fine knife, split them in half, so you will have your bases.

8 On nice hot plates, place your bases then in each, distribute your hot leek compote topped with your crushed walnuts and place your "lids" to finish.