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Gougères with Cream Cheese and Royal Beluga Caviar

Thumbnail
CategoryDifficultyIntermediate
Number of people4
Prep Time1 hrCook Time30 mins
Ingredients
 125 g Royal Beluga caviar
 250 g water
 120 g butter
 Salt, pepper, nutmeg, cayenne
 155 g flour
 2 eggs
 4 egg yolks
 100 g Philadelphia
 100 g skimmed quark
 100 g whipped cream
 1 leaf of gelatine
 30 g white wine
 Salt and pepper
Preparation
1

Boil the water, butter and spices, reduce the heat.
Add the flour and stir well until a smooth dough forms that detaches from the bottom. Mix the eggs and egg yolks into the dough one by one using a food processor.
Preheat the oven to 200°C. Pipe the mixture in small heaps onto a baking tray lined with baking paper using a pastry bag. Bake for 20 minutes.
Soak the gelatine in cold water, then squeeze out well. Add the white wine and heat gently until the gelatine becomes liquid. Mix with the skimmed quark, Philadelphia and whipped cream. Season to taste and fill into a piping bag with nozzle. Cool thoroughly.

Fill the gougères with the cream cheese mixture. Cover lightly on top and garnish with Royal Beluga caviar.


Image

Oliver Oberlin

Experience the city’s most exclusive culinary offer – in your private setting. Oliver Chocht provides bespoke private catering and chef’s table for you and your guests.

booking@oliveroberlin.ch
www.oliveroberlin.ch

Ingredients

Ingredients
 125 g Royal Beluga caviar
 250 g water
 120 g butter
 Salt, pepper, nutmeg, cayenne
 155 g flour
 2 eggs
 4 egg yolks
 100 g Philadelphia
 100 g skimmed quark
 100 g whipped cream
 1 leaf of gelatine
 30 g white wine
 Salt and pepper

Directions

Preparation
1

Boil the water, butter and spices, reduce the heat.
Add the flour and stir well until a smooth dough forms that detaches from the bottom. Mix the eggs and egg yolks into the dough one by one using a food processor.
Preheat the oven to 200°C. Pipe the mixture in small heaps onto a baking tray lined with baking paper using a pastry bag. Bake for 20 minutes.
Soak the gelatine in cold water, then squeeze out well. Add the white wine and heat gently until the gelatine becomes liquid. Mix with the skimmed quark, Philadelphia and whipped cream. Season to taste and fill into a piping bag with nozzle. Cool thoroughly.

Fill the gougères with the cream cheese mixture. Cover lightly on top and garnish with Royal Beluga caviar.


Image

Oliver Oberlin

Experience the city’s most exclusive culinary offer – in your private setting. Oliver Chocht provides bespoke private catering and chef’s table for you and your guests.

booking@oliveroberlin.ch
www.oliveroberlin.ch

Gougères with Cream Cheese and Royal Beluga Caviar

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