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Leek and three cheese gourgeres


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Ingredients

16 portion(s)

Gourgeres

  • 80 g Gruyere cheese
  • 200 g water
  • 50 g white wine
  • 1/2 tsp sea salt
  • pinch cayenne pepper
  • 110 g Butter
  • 180 g plain flour
  • 3 eggs

Leek Filling

  • 1 l Milk
  • 30 g vinegar
  • 50 g Parmesan cheese
  • 1 leek, white part only, roughly chopped
  • 50 g Butter
  • 1 tsp sea salt
  • 1 tsp Freshly ground black pepper
  • 1/2 tsp ground nutmeg
  • 3 sprigs fresh flat-leaf parsley, leaves only

  • 80 g Gruyere cheese
  • 200 g water
  • 50 g white wine
  • 1/2 tsp sea salt
  • pinch cayenne pepper
  • 50 g glucose syrup
  • 110 g Butter
  • 180 g plain flour
  • 3 eggs

  • 1 l Milk
  • 30 g vinegar
  • 50 g Parmesan cheese
  • 1 leek, white part only, roughly chopped, roughly chopped
  • 50 g Butter
  • 1 tsp sea salt
  • 1 tsp Freshly ground black pepper
  • 1/2 tsp ground nutmeg
  • 3 sprigs fresh flat-leaf parsley, leaves only
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Recipe's preparation

  1. Preheat oven to 220°C. Line two baking trays with baking paper and set aside.

  2. Place Gruyère into mixing bowl and mill 10 sec/ speed 9. Set aside.

  3. Place water, wine, salt, cayenne pepper and butter into a clean, dry mixing bowl and cook 10 min/100°C/speed 4.

  4. Add flour and mix 30 sec/speed 4, or until you see the pastry coming away from the sides of the bowl. Cool for about 10 minutes.

  5. With blades rotating 30-40 sec/speed 5, add eggs, one at a time, through hole in mixing bowl lid.

  6. Add reserved Gruyère and mix 5 sec/speed 5.

  7. Place mix into a piping bag with a fluted nozzle. Pipe each puff into a teardrop shape, about 4cm in diameter, with space between each puff. Bake for 10 minutes then reduce heat to 180°C and bake for a further 20 minutes or until tops are golden. Remove from oven and place onto a wire rack to cool.

  8. Leek Filling
  9. Place milk into mixing bowl and heat 7 min/80°C/speed 2.

  10. Add vinegar and heat 1 min/90°C/speed 1. Allow to sit for two minutes then strain through a fine sieve or cheesecloth. Set the ricotta aside to drain and cool.

  11. Place Parmesan into mixing bowl and grate 10 sec/speed 9. Set aside.

  12. Place leek into a clean, dry mixing bowl and chop 3 sec/speed 7.

  13. Add butter, salt, pepper and nutmeg and cook
    5-6 min/Varoma/speed 1.

  14. Add reserved ricotta and Parmesan and mix 10 sec/ Counter-clockwise operation/speed 3.

  15. Slice off the top of each puff and spoon leek and cheese mix into the centre. Distribute all filling mix evenly between the puffs. Replace top and serve warm garnished with parsley.

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Tip

Wine can be replaced with 1 tbsp kirsch in 30g water for a Swiss twist.
Try adding fresh herbs such as chives or parsley in Step 10 when you grate the Parmesan cheese for a herb version of this dish.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • :love:

    Submitted by chi-2015 on 24. November 2016 - 18:22.

    Love Love Love

    Chi from HCMC

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  • Made these for Xmas lunch and

    Submitted by superquilter55 on 26. December 2014 - 18:33.

    Made these for Xmas lunch and they were yum. Made the Gourgeres the day before and also the RIcotta. On the day I assembled them and reheated for 10 mins. They were very yummy. Managed to get the Gruyere at a large Coles. I had to look on another recipe for the ricotta as it needed more heating. I found the nutmeg burnt on the bottom of the bowl but didn't effect the flavour. Will be making again - definitely. 

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  • The ricotta cheese is made by

    Submitted by superquilter55 on 26. December 2014 - 18:29.

    The ricotta cheese is made by heating the milk and adding the vinegar. 1l of milk is one litre! 

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  • There is no mention of how

    Submitted by Michelle Siwicki on 19. November 2014 - 10:41.

    There is no mention of how much Ricotta cheese and also what is 1 milk ?.

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  • Hi Carojoy, The Ricotta from

    Submitted by Thermomix in Australia on 27. August 2014 - 16:04.

    Hi Carojoy,

    The Ricotta from scratch makes approximately 180g - 200g.

    Happy cooking!

    Thermomix Head Office

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  • how much ricotta do you need?

    Submitted by Carojoy on 27. August 2014 - 09:04.

    how much ricotta do you need?

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  • Fabulous! These were

    Submitted by Honey joy on 27. July 2014 - 09:19.

    Fabulous!

    These were delicious and very popular. I substituted Swiss cheese for gruyere. Some I piped very small and served without filling as a little cheesy puff, others larger and with a piped rosette of filling. I don't think piping is really necessary, and if I pipe next time I need a bigger star nozzle! First time I'd made ricotta too. 

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  • These where spectacular. 

    Submitted by thermomike on 28. June 2014 - 16:05.

    These where spectacular. 

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  • yummy

    Submitted by sdi12 on 6. April 2014 - 21:12.

    yummy

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  • Hi everyone, Apologies for

    Submitted by Thermomix in Australia on 20. March 2013 - 13:12.

    Hi everyone,

    Apologies for that. The glucose has now been removed.

    Thermomix Head Office

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  • I couldn't figure out the

    Submitted by Woerd on 17. March 2013 - 09:21.

    I couldn't figure out the glucose either so left it out.  These are delicious!!!!  They were a HUGE sucess!!!

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  • I think the glucose syrup in

    Submitted by Belushi on 15. March 2013 - 12:27.

    I think the glucose syrup in the ingredients list is a mistake. 

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