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Forest creamy choux pastries
l'Essentiel
Easy - 25 Min
- Dish type : Mushrooms mix
- Difficulty : Easy
- Preparation time : 25 min
- Cooking time : 30 min
- Recipe family : Impress your guests!
- Cost : €18.60
Shopping List
| Ingredients | Quantity | Price |
|---|---|---|
| Coulis forestier 750 g | €18.60 |
Ingredients (4 servings)
CHOUX PASTRY
- 125 g (4,4oz) of flour
- 20 cl (1cup) of water
- 75 g (2,6 oz) of butter
- 3 eggs
- One pinch of salt
STUFFING
- 100 g (3,5oz) of bacon lardons
- Cabbage
- 1 onion
FOREST CREAM
- 20 cl (1cup) of liquid cream
- 15 g (0,5oz) 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.
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