Roquefort Cream Puffs

Betygsätt

6 Personer

25 min.

vegetarisk

Smårätter / Tapas

Recept från Oil & Vinegar

Nice to know

Roquefort is a French blue cheese, named after the village Roquefort-sur-Soulzon in the Aveyron. It is a cheese of raw sheep milk, with a protected name. Only cheese from (or near) Roquefort can be named like this. For a cheese of 2,9 kilograms, an estimated 12,5 liters of milk are used. The Roquefort is produced during a fixed process. The milk is heated to a temperature of 32° C, after which the fungus, Penicillium roqueforti, is added. The milk is pun into large barrels, where the coagulation takes place. The junket is pressed into forms under pressure. After approximately 10 days, the cheese is ready for maturation. The maturation process takes up 3 - 10 months. The maturation of the cheese traditionally takes place in the caves of Roquefort. Every cave, with a temperature around 10°C, has its own microclimate. The maturation process can thus differ per cave. The cheeses mature on shelves in the cave. After this period, a slow maturation period follows, where the cheese is wrapped in tin foil.

Enjoy!

Groceries

For the cream puffs: • 3 1/2 tablespoons butter • 1/2 cup flour • 2 eggs beaten • 1/2 cup milk • pinch of salt

For the filling: • 1 jar Délice au Fromage Bleu (Roquefort crème) • 5 oz cream cheese • 4 tbsp whipped cream • Piment d’Espelette • fresh parsley to garnish
Getting started

Line a baking sheet with parchment paper and preheat the oven to400° F. Put the milk in a saucepan and add the butter and salt. Bring the milk to a boil. When the butter has melted add all the flour and stir. Remove from heat. Stir in the eggs one by one, add each one only after the previous one is mixed in. The dough should be glossy.
Step 2

Put the dough in a piping bag and pipe about 30 small balls on the baking sheet. Bake the puffs 15 minutes until golden. Bake 30 puffs and allow to cool completely. Create the mousse by mixing Délice au Fromage Bleu, fresh creamcheese, cream and add a pinch of Piment d’Espelette, then spoon the mousse into a piping bag.
Step 3

Cut the puffs in half and pipe the cream cheese mixture in. Serve with fresh herbs on a serving plate.
Inga produkter hittades
Skriv en recension

Tack för din recension. För att undvika icke-produktrelaterade betyg kommer vi att granska din bedömning.

	Pizza topping Menade att berika pizza, men kan också användas för att krydda pasta, kött och fisk. Eller som en spread på smörgåsar och bruschettor (rostat bröd).
	Tortilla Chips Hantverksmajschips med en krispig bett. Naturlig smak och härliga med mexikanska rätter som chili con carne, guacamole eller salsa, med sallader eller som starter med riven ost.