Cream puff with tongue chanterelle ragout

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   For the choux pastry, wash and chop the parsley. Bring 1/4 litre water, 1/4 teaspoon salt and lard to the boil in a pot. Remove the pot from the heat, add flour and mix everything to a smooth dough.

2. 2

   Put the pot back on the stove and stir until the dough comes off the bottom of the pot as a lump. Stir an egg under the hot dough and let it cool down. Add the rest of the eggs bit by bit until the dough is shiny and falls off the spoon with a hard tear.

3. 3

   Stir in the parsley. Line a baking tray with baking paper. With a tablespoon, place 8 heaps of dough staggered on the tray. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for 30-40 minutes until golden brown.

4. 4

   In the meantime clean and wash the chanterelles. Peel and chop the onion. Cut tongue into bite-sized cubes. Heat 20 g fat in a pan. Steam mushrooms and diced onion for 8-10 minutes.

5. 5

   Season with salt and pepper. Heat remaining fat in a pot, add flour, sweat briefly and add milk and cream while stirring. Bring the sauce to the boil once. Season to taste with salt and pepper.

6. 6

   Add tongue and warm in the sauce. Fold in chanterelles. Remove cream puffs from the oven and cut open immediately. Fill with the tongue chanterelle ragout and serve.