Knuckle Swelling Bruising

Supreme Chocolate Cake reblochon





Ingredients:
- 1 puff pastry
- 250g reblochon
- 4 eggs - 200g bacon
- 20cl cream
- pepper


Preheat oven th. 7 (210 ° C)

Cut out circles of dough and running into Fingerprint
In a bowl, combine eggs and cream
Divide the bacon and add the fingerprints in preparing egg / cream
reblochon Cut into slices and arrange on the tart


Bake for 20 min