Boats with Parmesan Cream and Grapes

To prepare the boats with Parmesan cream and grapes, start by preparing the savory pastry base, by pouring the flour into the bowl of a stand mixer fitted with a paddle attachment. Also add the Parmesan 1, the cold butter from the fridge cut into cubes, pepper, and salt 2, and the thyme leaves 3.

Turn on the stand mixer at medium speed, add the dose of cold milk in a thin stream 4, and let the mixer run until a rather compact mass is formed 5 (if you don't have a stand mixer, you can easily make this dough by hand, trying to knead quickly and briefly to avoid warming the pastry too much). Transfer the dough onto the work surface (preferably cold) and work it just enough to form it into a loaf. Flatten it slightly with your hands. Wrap it in plastic wrap 6 and let it rest in the fridge for 30 minutes.

After this time, retrieve the loaf and roll it out with a rolling pin on a lightly floured surface to a thickness of about 1/8 inch 7. Using a 4.5-inch cookie cutter, cut out 6 discs 8. Grease 6 boat-shaped molds about 4 inches long and about 1 inch high with a fluted edge; place the dough disc inside, adhering it well to the bottom and edges 9.

Then, with a knife, cut away the excess dough 10 to even the edge. Place a rectangle of parchment paper inside each boat 11 and distribute ceramic balls 12 for blind baking. Bake the boats for about 15 minutes in a preheated static oven at 392°F on the center rack.

While the boats are baking, prepare the Parmesan cream. Pour the milk into a high-sided pan 13 and heat it without bringing it to a boil. Then, in another saucepan, melt the butter over low heat 14. Once melted, add the flour in a sprinkle 15.

Stir with a whisk to obtain a well-blended and golden roux. Gradually add the previously heated milk to the roux 16, always stirring with the whisk. Continue stirring and cook the mixture over low heat. When the mixture has thickened, remove the saucepan from the heat and gradually add the grated Parmesan cheese 17, mixing it into the mixture with the handheld whisk. You need to achieve a fairly thick consistency 18.

Transfer the cream to a bowl, cover it with plastic wrap 19, and let it cool. Meanwhile, the boats will be cooked; remove them from the oven, take out the parchment paper with the balls, and let them cool slightly before removing the paper with the balls 20. Then, carefully unmold them, if possible on a wire rack 21

so they can cool completely 22; you can then start filling them: wash the grape berries and cut them into thirds lengthwise 23. Fill the boats with a tablespoon of Parmesan cream 24

Place the 3 slices of grape and a walnut half on top of each boat 25, complete with slivers of Parmesan 26 and flavor with thyme leaves. Your boats are ready to be enjoyed 27!