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White Cheddar Fennel Gougères Stuffed With Porcini & Shallot Goat Cheese Filling

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White Cheddar Fennel Gougères Stuffed With Porcini & Shallot Goat Cheese Filling

Ingredients

  • 113 g (4 oz or 1/2 cup) milk
  • 7 g (1 tablespoon flax meal)
  • 1/4 teaspoon sea salt
  • 17 g (2 tablespoons) garbanzo bean flour
  • 15 g (1 tablespoon + 1 1/2 teaspoons) corn flour (not corn meal)
  • 15 g (1 tablespoon + 1 teaspoon) potato starch (not flour)
  • 10 g (1 tablespoon + 1 teaspoon) tapioca flour
  • 1/2 teaspoon mixed peppercorns, ground
  • 1/2 teaspoon fennel seeds, ground
  • pinch of nutmeg
  • 57 g (2 oz) butter
  • 65 g (1/2 cup) grated white cheddar cheese
  • 2 larege eggs (100 g)
  • 1 large egg yolk plus 1 tablespoon of water for egg wash
  • 2 teaspoon of olive oil
  • 2 regular sized shallots, minced fine
  • 1/2 teaspoon mixed peppercorns, ground
  • 1 tablespoon porcini mushroom powder
  • 1/2 teaspoon sea salt
  • 85 g (3 oz) goat cheese at room temperature
  • 85 g (3 oz) cream cheese at room temperature
  • 57 g (2 oz or 1/4 cup) heavy cream
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Published 2014-09-09 13:22:28 (2 years ago).

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