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Tome du Lomont gourgères garnished with Béchamel

4 servings
30 min
30 min
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Tome du Lomont gourgères garnished with Béchamel

IngredientS

30 g of butter   
12.5 cl of water     
62 g T45 flour    
 2 eggs     
40 g of grated Tome du Lomont    
Fleur de sel, pepper

For garnish :     
2 slices of white ham     
8 mushrooms     
40 cl of béchamel

 

Preparation

  • Bring the water and butter to a boil.
  • Add the flour all at once.
  • Mix with a wooden spoon until the water is absorbed and put back on low heat.
  • Mix constantly until the dough is dry.
    Pour the dough into a salad bowl and let cool. Add an egg. Mix until completely incorporated into the dough.
  • Repeat with the othr egg. Add the Tome du Lomont and mix to incorporate well.
  • Using a pastry bag, prepare your dough into balls.
  • Pepper and sprinkle with a little fleur de sel.
  • Cook at 180 ° C for 25 minutes on a rotating heat.
  • Chop the mushrooms and brown them in a little fat.
  •  Mix them with chopped ham and bechamel sauce. Salt slightly.
  • Cut the choux buns in half and garnish with the stuffing.
  • Heat for 5 minutes in the oven at 200 ° C when serving.

Tips: Prepare choux bun and garnish in advance and garnish at the last moment. Keep the choux buns in a metal box.

CHEESE(S) IN THIS RECIPE

Tome du Lomont

A specialty with a crust rubbed with white wine and herbs for the taste buds.

Associations, work councils or cheese lovers, take advantage of direct selling to our chalet.
 

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Associations, work councils or cheese lovers, take advantage of direct selling to our chalet.
 

Find out more

Associations, work councils or cheese lovers, take advantage of direct selling to our chalet.
 

Find out more