Choux Pastry with Roquefort and Foie Gras

Baking and Desserts | Russian cuisine

⏳ Time

1 hour 20 minutes

🥕 Ingredients

🍽️ Servings

Description

Choux Pastry with Roquefort and Foie Gras

Ingredients

Milk - 10 fl oz
Butter - 7.1 oz
Wheat Flour - 5.3 oz
Chocolate eggs - 3 pieces
Salt - to taste
Egg white - 2 pieces
Foie Gras - 3.5 oz
Cream - 4 tablespoons
Roquefort cheese - 3.5 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 356°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.