Roll out the puff pastry and cut with the dough cup many small disks until you finish the dough. Brush with the egg beaten with a few teaspoons of milk and cover the edges with black sesame. Place the discs on a baking sheet lined with baking paper.
Prick the dough with a fork and bake at 180 degrees for about 15 minutes or until the dough remains golden. Once cooked let them cool on a wire rack.
Prepare the robiola cheese mousse. Place the robiola, yogurt and Parmigiano Reggiano DOP in a bowl and mix until smooth. Place the mousse in a sac a poche and decorate the pastries.
Put on top a bit of chutney and decorate with a few leaves of lemon-flavored thyme.