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Add a photoRaciónes: 10
Ingredientes
- Beignet ingredients
- 225 gm Choux Pastry Mix
- 325 ml water
- 50 gm Gruyere cheese grated
- 50 gm Parmesan cheese grated
- 25 gm Chives
- 25 gm Parsley
- 1 x salt and pepper Oil for frying Coulis ingredients
- 75 x gOnion minced
- 2 clv garlic crushed
- 150 gm Butter (unsalted)
- 775 gm Tomatoes
- 75 gm Tomato puree
- 10 gm Basil minced
- 200 ml Chicken stock
- 1 x salt and pepper
Direcciones
- MethodMake up Choux PastryMix as directed on packet
- Add in the cheeses herbs and seasoning to taste
- Heat the oil to 160 degC/320F
- Shape the mix into neat quennelles (small balls) and deep fry for 35 min drain well
- Sweat the onion and garlic in 3/4 of the butter add in the tomatoes tomato puree basil and stock Simmer for 20 minutesPass through a food processor and then sieve Reduce to correct consistency and stir in the remaining butter Serve with beignets
- Serves 10
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 161g | |
| Recipe makes 10 servings | |
| Calories 169 | |
| Calories from Fat 135 | 80% |
| Total Fat 15.42g | 19% |
| Saturated Fat 9.55g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 42mg | 14% |
| Sodium 163mg | 7% |
| Potassium 254mg | 7% |
| Total Carbs 4.23g | 1% |
| Dietary Fiber 1.3g | 4% |
| Sugars 2.37g | 2% |
| Protein 4.65g | 7% |
