Recipe Appetisers

To prepare this dish

Ingredient list

For Gougères of Bourgogne

125 g water
125 g milk
115 g Elle & Vire gourmet butter 82% fat
140 g flour
275 g eggs
5 g salt
200 g Emmental de France Block 28% fat
80 g Emmental de France Grated 28% fat
paprika
30 g blue poppy seeds
250 g shortcrust pastry

For emmental sticks with paprika and blue poppy seeds

300 g puff pastry
200 g Emmental de France Grated 28% fat
5 g paprika
40 g poppy seeds
1 egg

For crispy shell with emmental sauce crème frites mixture

500 g milk
100 g flour
50 g rice starch
3 eggs
2 egg yolks
salt
nutmeg
piment de Cayenne
150 g Emmental de France Grated 28% fat

Assembly

200 g Kunafa
100 g Elle & Vire gourmet butter 82% fat
frying oil

Elle & Vire products used

Elle & Vire gourmet butter 82% fat

Emmental de France Block 28% fat

Emmental de France Grated 28% fat

The recipe,
step by step

1. 1

   For Gougères of Bourgogne

   Make puff pastry dough and use a piping bag to make medium-sized choux pastry puffs. roll out the shortcrust pastry quite thinly, then cut it in half. Glaze these two sheets of shortcrust pastry. Sprinkle one sheet with blue poppy seeds. Sprinkle emmental* and paprika on the other sheet. using a cutter with a diameter of 3 cm, cut all the shortcrust pastry into circles. Glaze the choux pastry puffs and place a circle of pastry on each one of them. Bake at 170oc (338oF) for around 20 mn. Serve whilst warm.

   *Emmental from France Elle & Vire, block finely cubed and 80 g of Emmental from France Elle & Vire, Grated

2. 2

   For emmental sticks with paprika and blue poppy seeds

   Roll out the puff pastry to a thickness of 2 mm. Mix the emmental* and paprika evenly until the cheese takes on an orangey-red colour. Glaze the top side of the puff pastry with beaten egg. spread the paprika-flavoured emmental on the top side. Turn over then glaze the other side. spread on the poppy seeds. Cut the pastry into equal 10 cm by 3 cm strips. Twist the strips to make a swirl shape. Bake at 160oc (320oF) for around 15 mn.

   *Emmental from France, Elle & Vire, Grated or broken into small pieces

3. 3

   For crispy shell with emmental sauce crème frites mixture

   Mix the milk, flour, rice starch or cornflour*, eggs and egg yolks in a pan, before heating. Bring the mixture to the boil, mixing all the while. Once it is boiling, cook for 3 or 4 mn. take off the hob and add the emmental**. Spread out onto a sheet of greased paper to a thickness of just less than 1 cm. Chill in the refrigerator for a few hours.

   *or rice starch

   **Emmental from France, Elle & Vire Grated or broken into small pieces

4. 4

   Assembly

   Cut into small circles or small rectangles. Wrap each crème frite in the buttered** kunafa. Let the mixture chill in the fridge. Fry in the fryer at 170oc (338oF) until it becomes brown and crispy.

   **melted Elle & Vire Gourmet butter

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