Stéphane Modat
Chef of Restaurants Fairmont - Chateau Frontenac
Ingredients
Stuffing
2 chopped gray shallots
15 ml (1 tablespoon) olive oil
1/4 cup (60 mL) apple juice
125 mL (1/2 cup) chopped dried cranberries
15 ml (1 tablespoon) old-fashioned mustard
Laminated
1 roll puff pastry
90 g (3 ounces) fresh goat cheese
60 ml (1/4 cup) roasted hazelnuts
Last step
1 egg yolk
Preparation
Laminated
Preheat the oven to 425 ° F (210 ° C).
In a saucepan, sweat* the shallot in the olive oil for 2 minutes.
Add apple juice and coarsely chopped cranberries.
Cook on low heat for 5 minutes.
Add the old mustard and pour into a food processor recipient.
Pulse** the device several times to obtain a homogenous, but not smooth, preparation.
Spread the puff pastry, cut it in half. On one half, spread the goat cheese, pour the cranberry mixture over the cheese, followed by crushed hazelnuts.
Cover with the other dough and brown with the beaten egg.
Put in the oven for 20 minutes.
Tip
Serve with a salad as a starter.
Lexicon
* Sweat: In a saucepan containing fat, cook over low heat a food to make their water (vegetables) or their first juice (meat).
