Savory Choux with Goat Cheese Mousse, Salmon Gravlax, and Linden Honey
Réalisée par En Cuisine Ma Poule for Les Compagnons du Miel®
- 👥 pour 4 people
- ⏱ temps de préparation : 40 min
- ⌛ temps de repos : 2h
- ★ difficulté : 1/3
Ingrédients
For the savory choux:
150g sieved flour
150g grated Comté cheese
3 large eggs
80g butter
125ml milk
125ml water
Seasoning: salt, pepper, and nutmeg
For the fresh goat cheese mousse:
100g fresh goat cheese
1 Greek yogurt
1 tbsp Linden honey
A little fresh cilantro
Salt and pepper
A drizzle of olive oil
For the salmon gravlax:
2 fresh salmon fillets
500g coarse sea salt
Juice of 2 limes
3 tbsp Linden honey
1 handful of fragrant peppercorns (such as Timut or Sichuan)
2 tbsp olive oil
A few sprigs of fresh dill
LA RECETTE
Salmon Gravlax:
1. Cover the salmon fillets with all the ingredients listed above for the gravlax.
2. Cover with plastic wrap and refrigerate for at least 1h30.
3. Slice thinly.
The Savory Choux:
4. Bring the milk, water, butter, and seasoning to a boil. Remove from heat, add the sieved flour, and mix vigorously.
5. Return to high heat and continue stirring vigorously for a few seconds until the dough forms a single smooth ball (this is called the “panade”).
6. Remove from heat again, add the eggs, mix well, and then add the cheese. Stir thoroughly to avoid lumps.
7. Transfer the dough into a piping bag to form small choux buns (you can also use a tablespoon).
8. Bake for 15 minutes at 200°C (390°F). Once baked, leave them inside the turned-off oven for another 20 minutes.
Assembly:
9. Meanwhile, prepare the goat cheese mousse by mixing all the ingredients together.
10. All that’s left is to assemble your savory choux!
Astuce :
You can add a few leek microgreens or black lumpfish roe to garnish your choux.
