Choux Pastry with Roquefort and Foie Gras
Baking and Desserts • Russian
Description
Choux Pastry with Roquefort and Foie Gras
Ingredients
- Milk 10 fl oz
- Butter 5 oz
- Wheat Flour 5 oz
- Chocolate eggs 3 pieces
- Salt to taste
- Egg white 2 pieces
- Foie Gras 5 oz
- Cream 4 tablespoons
- Roquefort cheese 5 oz
Step-by-Step Guide
Step 1
Pour the milk into a saucepan, add the butter and a pinch of salt. Heat over low heat, stirring with a wooden spatula. When it begins to boil, add all the flour and cook, stirring constantly, for another 3 minutes. Remove the saucepan from the heat and let it cool.
Step 2
Meanwhile, preheat the oven to 355°F (350 degrees Fahrenheit), grease one or two sheets of parchment paper with butter, and prepare the filling: mix the foie gras with lightly whipped cream, and thoroughly blend the cheese with softened butter.
Step 3
When the milk mixture has cooled sufficiently, beat in the 3 eggs one at a time, mixing thoroughly. Then, whip the egg whites in a separate bowl and gently fold them into the same mixture. Now, using a spoon, place small portions of the mixture onto the prepared parchment paper, leaving enough space between the future pastries so they do not merge into one large pastry. Bake for 8-10 minutes until they rise and turn golden.
Step 4
Transfer the pastries to a wire rack and let them cool. Then, snip each one with scissors and, holding the opening with your fingers, fill them with the filling using a teaspoon. Serve immediately or store the choux in the refrigerator.
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