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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.
 |
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. |
Ingredients
Directions
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.
|
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. |