Forest creamy choux pastries
- Easy - 25 Min
- Variety: Mushrooms mix
- Difficulty: Easy
- Preparation time: 25 min
- Cooking time: 30 min
- Recipe family: Impress your guests
Recipe offered by the Borde culinary experts
SHOPPING LIST
INGREDIENTS (4 SERVINGS)
Choux pastry
- 125 g of flour
- 20 cl of water
- 75 g of butter
- 3 eggs
- One pinch of salt
stuffing
- 100 g of bacon lardons
- Cabbage
- 1 onion
forest cream
- 20 cl of liquid cream
- 15 g of Borde wild mushrooms coulis
- Salt/pepper
PREPARATION
Choux pastry
- Bring the water, butter and salt to the boil. Pour the flour all at once then work on it over a low heat with a spatula until getting a ball shape.
- Outside of the cooking ring, add the eggs one by one and stir energetically until blending.
- Lay down the choux. Cook at 180°C during 15 minutes.
stuffing
- Blanch the bacon lardons and the cabbage leaves. Slice thinly the onion and the cabbage leaves. Sweat the onion and cabbage leaves then add the bacon lardons.
forest cream
- Mix the cream with the wild mushrooms coulis then bring them to a boil. Season.
- Pour the mixture in a whipping siphon and inject one gas cartridge.
presentation
- Cut the choux, stuff with the bacon lardons-cabbage-onions mixture then add the cream on top.