This is the new food trend to follow launched by the French dairy industry (Cniel) with the support of the European Union, fully in the vein of confinement where we have resumed simmering small dishes ... #FROMAGISSONS .
A real alternative to the classic cheese board, here is the graphic, instagrammable, original and stylish solution to simmer… like a cake! The principle ? We go behind the stoves to “ cook ” the cheese as a salty cake … The new must-eat to serve for New Years Eve with a salad of lamb's lettuce and truffle shavings!
The little trick? Cabbages can be prepared the day before. Store them in an airtight box and garnish with cream the same day.
Recipe
The day before, remove the crust from the Camembert , cut it into cubes and melt it with half the cream. Filter, add the rest of the cream and place the preparation in the refrigerator overnight.
For the cabbage, start by mixing 40 g of soft butter with a spatula with the grated cantal and paprika. Add 50 g of flour then spread this dough very finely between two sheets of baking paper. Put in the freezer while you prepare the choux pastry.
Preheat the oven to 180 ° C. In a small saucepan, heat 120 ml of water with 50 g of butter, sugar, salt and pepper. As soon as the butter has melted, remove the pan from the heat and pour 70 g of flour, stir. Return to the heat for one minute, stirring. Pour into a bowl, add the eggs, whisking vigorously, then the grated Emmental . Put the choux pastry in a pastry bag.
Make small balls of dough 3 cm in diameter on a baking sheet lined with baking paper. Cut small circles of the same diameter from the hardened cracker in the freezer and cover the choux. Bake for 30 minutes. Let cool on rack.
Whip the camembert cream with a mixer until you obtain a firm whipped cream . Cut a hat from the choux pastry and garnish with cream. Add small pieces of raw ham, season with pepper and replace the caps. Arrange the cabbage in a dome on a platter and serve!
Mon Fromage et Moi campaign co-financed with the support of the European Union.
Photography © Julie Mechali / Recipe and styling Annelyse Chardon / CNIEL
