Paté à choux with a buttery portobello filling

This is perfect as a starter, and it tastes so delicious!
Ingredients
60 g milk
60 g of water
50 g butter
80 g flour
2 g of salt
2 g sugar
125 g of eggs
Filling
1 dl Forum vinegar
1 cup sugar
1 dl water
5 g agar agar
4 portabello mushrooms, or large mushrooms
100 g butter
2 silver onions, peeled and sliced
1 garlic clove, chopped
2 tablespoons fresh tarragon, chopped
grated parmesan cheese
1 pinch of salt
Instructions
Paté à choux:
Boil milk, water and butter.
Pour in flour, salt and sugar and mix on low heat to form a compact dough.
Pour into dough mixer with wing and start running.
Add one egg at a time so the dough can work the eggs into a smooth dough.
Spread on butter paper, bake at 190 ° until golden.
Take out and let cool, cut off the top so you can fit with a lot of filling.
Vinegar Cream: Add Forum vinegar, sugar, water and agar agar to saucepan and cook for one minute, then cool down.
When solidified; mix until you get a smooth cream and then pour it a piping bag.
Mushroom Filling :
Cut the mushrooms and fry them with butter, onion and garlic until golden.
Add into the mixer and mix lightly so that there are mushroom pieces left.
Taste with salt and then add the tarragon.
Divide the choux and fill with the mushroom filling and then the vinegar cream.
Finish by grating cheese all over and then put back the lid.
JIMMI ERIKSSON, ANDERS ISAKSSON AND ARLA SVENSKT BUTTER OPEN UP IN THE COLONIAL GARDEN ON THE ROOFTOP OF SÖDERHALLARNA, STOCKHOLM ON AUGUST 23.
Jimmi and Anders, Thanks for letting me share this awesome recipe!
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EAT, DRINK, TRAVEL AND ENJOY! Love traveling for food! E-Mail: fabfoodieswede@hotmail.com Insta: fabfoodieswede

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