Ingrédients : 2 Langres cheeses (2 x 200 gr), 1 shallot, 50 gr of butter, 1 glass of Chardonnay du Muid Montsaugeonnais (or dry white wine)*, 10 cl of chicken broth, 10 cl of liquid cream, 1 tea-spoon of starch, 12 empty choux-buns

Chop the shallot. Heat the butter in a pot and brown the shallot. Add the white wine. Simmer and reduce. Add chicken-broth and cook for 15 minutes on a low heat.
Cut one of the Langres cheeses in big chunks and melt them in the broth while stirring. Dilute starch in cream and add to the melting cheese while stirring with a whisk until shiny and smooth. Keep in a bain-marie.
Cut the top off the choux-buns and stuff them with the second Langres cheese separated into 12 pieces. Close them with their tops and cook in the oven for 5 to 8 mins at 180°, thermostat 6.
Serve hot covered with the sauce.
Serve with a salad or potatoes and bacon.