Duo of Cheese Pastry Puffs
To prepare the pastry dough, heat the water in a saucepan and add the butter.
When the water is boiling, pour in the flour all at once, lower the heat and stir with a spoon until you get an even ball of dough that does not stick to the saucepan.
Season to taste and remove from the heat.
Next, add the eggs one by one, stirring in order to get an even dough.
Cover a non-stick baking pan with a piece of parchment paper and, using a small spoon, make small balls of dough and lay them on the paper.
Preheat the oven to 190 °C and bake for 20 min.
Take the puffs out of the oven and put them on a rack so they dry out when cooling.
Make the two types of stuffing.
In a bowl, mix the goat cheese and chives.
Cut the lard into chunks and brown quickly.
In a second bowl, mix the Comte and browned lard chunks.
Stuff the cheese puffs and serve.
Perfect wine pairing
More about this grape varietyGamay Noir de France
Generous and tangy, crisp and mischievous. Gamay is the peppiest of red wines, as it combines lovely fruitiness with smooth punch and very fine tannins. A great match with Rabbit Terrine in Aspic. This delicate, flavorful dish, sparked up with chopped tarragon, calls for a fresh, light, flavorful, likeable white wine that doesn’t overpower the subtle charm of the rabbit meat. When enjoyed young, it also has a peppery tarragon aroma, and is a stunning enhancement to this classic French dish. Always perfect with Stuffed Tomatoes. This brasserie favorite is beloved thanks to its dual flavors: the tanginess of the tomatoes combined with the mellowness of the stuffing. Gamay’s liveliness balances out that of the tomato, and the wine lends the veal stuffing a smooth, silky feeling on the palate. A real treat. The result is identical with the Small Brioches with Morteau Sausage.
