Celeriac and Kervella goat cheese profiteroles topped with chive glaze and fresh tomato coulis
Gwenael Lesle
Celeriac and Kervella goat cheese profiteroles topped with chive glaze and fresh tomato coulis
Serves 4
Profiteroles
Ingredients
250 ml water
4 eggs
50 gm butter
150 gm sieved flour1 pinch of salt
Method
Preheat oven to 180 degrees. In a saucepan, bring buttter, water and salt to the boil. Add flour and stir with a wooden spoon over medium heat to dry out dough. Off heat, add eggs, one by one.Rest one hour before cooking profiteroles. Pipe 3 profiteroles per person onto a greased tray and cook until done.
Celeriac and Goat Cheese Puree
Ingredients
1 medium size celeriac peeled and cut
300 gm fresh Kervella goats cheese salt, pepper
Method
Place celeriac in a saucepan and cover with watr. Cook for about 25 minutes (until very soft) Drain well. Puree celeriac in a food processor and then strain through a fine mesh strainer into a bowl. Add goat cheese and mash with celeriac until smooth. Season
Tomato Coulis
Ingredients
2 large ripe tomatoes
1 tbsp extra virgin olive oil
1 tsp white wine vinegar salt, pepper
Method
Cut tomato into quarters and place in food processor. Add olive oil and vinegar. Season to taste. Strain and refrigerate.
Chive Glaze
Ingredients
2 bunches of chives (rinsed and chopped)
1.5 tsp olive oil
1 tsp red wine vinegar salt, pepper
Method
Place all ingredients in a food processorStrain puree through a sieve
To ServeFill profiteroles with celeriac and goat cheese puree. Dip the profiteroles in chive glaze and coat. Pour tomato coulis on 4 plates and place 3 profiteroles on each.
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