Preparation

1. Sauté the Chanterelles for 7 minutes over high heat, together with the oil and the vegetable cube
2. Use an electric mixer to whisk the soft butter with the Parmesan cheese for 5 minutes
3. Add the eggs one at a time while continuing to whisk
4. Add the flour, instant yeast, boiled rice and Chanterelles by hand
5. Place in muffin moulds and cook at 170° C for 17 minutes
6. Heat the milk without bringing it to boil, add a little salt and the Asiago cheese in small pieces
7. Mix well with the heat off
8. Serve with the fondue on the bottom of the plate and the warm muffin on top