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Leek and three cheese gourgeres


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Ingredients

16 portion(s)

Gourgeres

  • 80 g Gruyere cheese
  • 200 g water
  • 50 g white wine
  • 1/2 tsp sea salt
  • pinch cayenne pepper
  • 110 g butter
  • 180 g plain flour
  • 3 eggs

Leek Filling

  • 1 l milk
  • 30 g vinegar
  • 50 g parmesan cheese
  • 1 leek, white part only, roughly chopped
  • 50 g butter
  • 1 tsp sea salt
  • 1 tsp freshly ground black pepper
  • 1/2 tsp ground nutmeg
  • 3 sprigs fresh flat-leaf parsley, leaves only

  • 80 g Gruyere cheese
  • 200 g water
  • 50 g white wine
  • 1/2 tsp sea salt
  • pinch cayenne pepper
  • 50 g glucose syrup
  • 110 g butter
  • 180 g plain flour
  • 3 eggs

  • 1 l milk
  • 30 g vinegar
  • 50 g parmesan cheese
  • 1 leek, white part only, roughly chopped, roughly chopped
  • 50 g butter
  • 1 tsp sea salt
  • 1 tsp freshly ground black pepper
  • 1/2 tsp ground nutmeg
  • 3 sprigs fresh flat-leaf parsley, leaves only
  • 6
    25min
    Preparation 25min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
  • 9
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Recipe's preparation

  1. Preheat oven to 220°C. Line two baking trays with baking paper and set aside.

  2. Place Gruyère into mixing bowl and mill 10 sec/ speed 9. Set aside.

  3. Place water, wine, salt, cayenne pepper and butter into a clean, dry mixing bowl and cook 10 min/100°C/speed 4.

  4. Add flour and mix 30 sec/speed 4, or until you see the pastry coming away from the sides of the bowl. Cool for about 10 minutes.

  5. With blades rotating 30-40 sec/speed 5, add eggs, one at a time, through hole in mixing bowl lid.

  6. Add reserved Gruyère and mix 5 sec/speed 5.

  7. Place mix into a piping bag with a fluted nozzle. Pipe each puff into a teardrop shape, about 4cm in diameter, with space between each puff. Bake for 10 minutes then reduce heat to 180°C and bake for a further 20 minutes or until tops are golden. Remove from oven and place onto a wire rack to cool.

  8. Leek Filling
  9. Place milk into mixing bowl and heat 7 min/80°C/speed 2.

  10. Add vinegar and heat 1 min/90°C/speed 1. Allow to sit for two minutes then strain through a fine sieve or cheesecloth. Set the ricotta aside to drain and cool.

  11. Place Parmesan into mixing bowl and grate 10 sec/speed 9. Set aside.

  12. Place leek into a clean, dry mixing bowl and chop 3 sec/speed 7.

  13. Add butter, salt, pepper and nutmeg and cook
    5-6 min/Varoma/speed 1.

  14. Add reserved ricotta and Parmesan and mix 10 sec/ Counter-clockwise operation/speed 3.

  15. Slice off the top of each puff and spoon leek and cheese mix into the centre. Distribute all filling mix evenly between the puffs. Replace top and serve warm garnished with parsley.

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Tip

Wine can be replaced with 1 tbsp kirsch in 30g water for a Swiss twist.
Try adding fresh herbs such as chives or parsley in Step 10 when you grate the Parmesan cheese for a herb version of this dish.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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