Cheese Fondue From the Stove

1. Melt 40 g butter in a saucepan, sweat 2 tbsp flour in it while stirring. Slowly add 700 ml milk with a whisk and simmer over medium heat for 15-20 minutes. Add 300 g each of grated Emmental and medium-aged Gouda and stir until melted.

Season with pepper, salt, nutmeg and 2 centiliters of kirsch, pour into 4 ovenproof ramekins (10 cm ø, 300 ml capacity).

2. Cut 2 sheets of Tk puff pastry (80 g each) in half, roll out on a floured surface about 2 cm, larger than the diameter of the ramekins. Mix 1 egg yolk (M) with 1 tbsp. water, brush the dough with the egg yolk and place the coated side of the dough on the ramekins, press the overlapping edge well smooth. Brush the top of the dough with egg as well. 3.

Bake in a heated oven at 200 °C (convection oven 180 °C) on the 2nd rack from the bottom for 15-20 minutes.

Bake on the second rack from the bottom for 15-20 minutes. Arrange dips (fruit, vegetables, bread, mixed pickles, etc.) in bowls.

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