Difficulty : medium
Price : affordable
Preparation time : 30 min
+ 1 hours resting time
Cooking time : 55 min
Preparating the tomato jelly
Heat the tomato pulp, honey and cinnamon in a saucepan.
Let simmer uncovered over low heat for 10 minutes, stirring occasionally.
Meanwhile, put the gelatine sheet in cold water.
Once cooked, mix the tomato compote with a hand blender. Add the drained gelatine.
Mix well and spread on a plate covered with well-stretched cling film.
Smooth the surface with a small spatula to obtain a thickness of approximately 2 mm.
Place in the fridge for later.
Preparing the Craquelin
Mix all the ingredients with a fork or your fingers.
Once you achieve a consistent mixture, spread it between two sheets of parchment paper with a thickness of 2-3 mm.
Preparing the Gougères
Preheat your oven to 160 °C.
Heat the butter, milk, water, salt and sugar in a saucepan.
Bring to the boil then lower the heat to medium/low and add the sifted flour all at once. Mix with a spatula vigorously until you acheive a paste.
Continue to mix on the plate (effectively drying it) for 2 minutes making sure to not let the paste stick.
Remove from the heat and add an egg. Whisk until smooth and consistent.
Add the second egg, and whisk. Make sure your mixture is very smooth and consistent.
Add the grated cheese and mix.
Put the dough in the Tube and pipe 20 good-sized gougères on your baking mat.
Cut out 20 craquelin discs the same size as your gougères and place them on each.
Place in the oven for 45 minutes, making sure not to open the oven door during cooking.
After 45 minutes, check through the window of your oven if your gougères are well cooked.
Take them out of the oven, wait 2-3 minutes before removing them from the baking sheet and place them on a wire rack until completely cooled.
Preparing the Ricotta whipped cream
Whip the cream until it has a smooth and firm texture.
Add the ricotta and mix gently with a spatula.
Add the chopped chives, spices, salt and pepper. Mix.
Put the mixture in the Tube.
Cut your gougères in half, below the edge of the craquelin.
Pipe a generous amount of ricotta whipped cream onto the bottom of the gougères.
Position the upper part on top.
Using a cookie cutter, make discs of tomato jelly and place a disc on each gougère.
Pipe a small knob of ricotta whipped cream and add a small basil leaf.
Refrigerate until it's time to serve.
After a career in industry, Emmanuelle decided to fully commit herself to her real passion — baking for her nearest and dearest.
She created her blog Casserole&Chocolat (www.casseroleetchocolat.fr) in 2017 and posts all her recipes there. These include sweet and savoury treats and breads, all using a traditional approach and local and seasonal produce. Emmanuelle has a gourmet openness to world cuisine and fills her baking with accents redolent of spices to take your taste buds on a journey.
Emmanuelle has collaborated with De Buyer for several years now, using their innovative utensils in her baking..