Petits choux au roquefort Small cabbages with the roquefort
Preparation time: 15 minutes. Cooking time: 5 minutes. Difficulty: Medium. Cost: Medium.
INGREDIENTS For 6 persons cabbages - 150 grams of flour - 100 grams of butter - 5 eggs - Âź l water - 1 pinch of salt
Trim: - 250 grams of Roquefort - 100 grams of butter - 1 tablespoon heavy cream
PREPARATION Preheat oven to 200 °, thermostat 6. the choux pastry - Boil water, butter and throw it flour in one fell swoop - Stir with a spatula until dough becomes detached from the pan and the spatula. - Remove from heat and add the eggs one at a stirring vigorously to blend well before each egg to the next. - When all the eggs are mixed still continue to stir 1 to 2 minutes for the dough is fully lightly. Cooking small cabbage - On a plate of buttered oven, with 2 spoons, have small balls of dough, enfournez pour15 minutes. - When the bites are cooked, turn off and open the oven, wait 3 minutes to pull them out of the oven. - Let cool. the stuffing Roquefort - In a bowl, mix the Roquefort, butter and cream. - Open the small cabbage in half and catch the Roquefort mixture. - Close.
SUGGESTIONS AND COUNCILS You can decorate the cabbage with walnuts or propose a jelly or pear syrup as an accompaniment. Why not a good syrup Liege for example? Small sprouts may well be prepared 1 day in advance.