• 200 g soft sheep's cheese
  • 1 tablespoon liquid cream
  • 1 packet ready-to-eat salad
  • 1 jar salted butter caramel sauce
  • For the dough:
  • 15 cl water
  • 75 g flour
  • 10 g sugar
  • 45 g butter
  • 2 eggs
1 egg yolk
  • 1 tablespoon sliced ​​almonds
  • 1 pinch of salt


  1. In a saucepan, pour 15 cl water. Add in butter, sugar and salt. Bring to a boil then remove from heat. Add the flour in one go and mix well. Put back over low heat for drying. When dough comes off the edge of the pan, remove from heat.
out of the heat, incorporate the eggs one by one and mix into an homogeneous paste. With a pastry bag and a plain tip, form rings on a baking sheet lined with parchment paper. Glaze pastry rings with the egg yolk mixed in a teaspoon of water. Sprinkle sliced ​​almonds and bake for 25 minutes at 180°C.
Turn the oven off and let cook another 5 minutes. Remove pastry rings and leave to cool before cutting in the thickness. Whisk sheep’s cheese and liquid cream to a smooth mixture and spread on cut rings. Close rings and top with a little caramel usig a pipette.