Julienne with processed cheese
Description
The pastry is simple and quick to prepare. I prefer making the vol-au-vent shells for the juliennes myself, but if you don't feel like working with dough, you can buy ready-made ones. Here's how: 1. Mix the dough ingredients—flour, buttermilk, yeast, sugar, and salt. Knead the dough and let it rise for half an hour. 2. Roll out the dough, cut out small circles, and place them into greased muffin tins. To help the shells keep their shape, fill them with dried peas and bake in the oven for about 15 minutes, until lightly golden. Then remove the peas. 3. Chop the onion and mushrooms and sauté until cooked through. Season with salt and pepper to taste during cooking. 4. Add one tablespoon of flour and the cream, then bring to a boil. 5. Once the julienne thickens, fill the pastry shells with it, sprinkle each with grated cheese, and bake in the oven for 10 minutes. Garnish the finished julienne with fresh chopped herbs and serve. Serve with tea or coffee.