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Choux pastry puffs with tomato salsa

Looking for a new favorite meal? You definitely won't be able to resist our choux pastry puffs created by Christian Kuchler! Choux pastry puffs with «Wällechäs mild», «Die zarte Klara» , and just a hint of saffron, served with a tomato salsa of fine vegetables, herbs, and capers. So it's aprons at the ready and get set for a bit of culinary magic!

Christian Kuchler

ingredients

serves 8

Choux pastry
200
ml
milk
80
g
butter
5
g
salt
160
g
white flour
3
eggs
60
g
“Wällechäs mild”, cut into small cubes
60
g
“Die zarte Klara”, cut into small cubes
salt, pepper, nutmeg, pinch of saffron
1
tbsp.
peanut oil
Tomato salsa
2
onions, cut into small cubes
1
garlic clove, cut into small cubes
1
carrot, cubed
0.5
celeriac, cubed
100
ml
olive oil
150
g
Pelati tomatoes, peeled
2
fresh tomatoes, cubed
2
sprigs
rosemary
2
sprigs
thyme
200
ml
white wine
2
tsp
tomato puree
20
capers
1
bunch
basil

Method

 

Choux pastry:

Bring the milk, saffron, butter, and salt to the boil in a large pan. Slowly add 160g of flour and stir over a low heat until the dough comes free of the base of the pan.

Leave to cool and add three eggs. Season to taste with salt, pepper, and nutmeg.

Add 120g of cheese. Take a tablespoon-sized quenelle of the mixture and cook at 160°C in a fryer.

 

Salsa:

Sauté the onions, garlic, and vegetables in olive oil.

Finely chop the rosemary and thyme, and add to the mixture. Add the tomato puree and then deglaze with white wine. 

Add the peeled and fresh tomatoes. Next, cover and leave to simmer over the lowest heat for around an hour.

Thoroughly mix the salsa using a hand blender and set to one side.

Before serving, add some finely chopped basil and capers (together with balsamic vinegar if wished).

 

To serve:

Spoon the salsa onto a plate.

Place the freshly fried choux pastry puffs on top and garnish with a drizzle of olive oil and a basil leaf.

 

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Cheese types used

  • Wällechäs mild
  • Die zarte Klara Bio

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