Eclairs sweet PDO gorgonzola and pears, with a delicious caramel dessert wine. Today I present a very particular combination of flavors, for those who love the contrast between sweet and savory. On the other hand, DOP Gorgonzola lends itself wonderfully to the creation of dishes that surprise, both in the sweet version is spicy. And that perfectly match with pears is ancient history. When I got the idea of plate, I prepared and I tasted it and I was undecided on the category. These puffs are sweet or have a starter? In my opinion can be both if inserted into a gourmet menu where every dish wants to be of a high standard.
An elegant appetizer for a very special dinner, or a sweet little cake that, Maybe, Enter the real dessert, If you really want to impress your guests. I liked them very much, and likewise to my guinea pigs, one of them doesn't love gorgonzola (yet found them yummy). As always, You can prepare before both the profiteroles is the stuffing is caramelized pears, and then fill the puffs and serve the dish on the moment. Do not worry about the cream puffs. Following my instructions will prepare a CHOUX PASTRY perfect. As for the wine, I chose a recioto di Soave, produced by Cantina di Soave.
I really hope some of you planning a menu for the holidays or for a special occasion where insert, I'm sure you'll do blow! Obviously, if you love the cream puffs in traditional version, Also try my PROFITEROLE CHOCOLATE stuffed with cream (to scream). And have a look at all my RECIPES WITH gorgonzola. Have a good day!
BIGNE 'GORGONZOLA SWEET, PEARS AND RAISINPrint This
- DOSES FOR ABOUT 40 BIGNE '
- PER LA PASTA CABBAGE:
- 125 ml of milk
- 125 millilitres of water
- 100 grams of butter
- half a teaspoon of salt
- a teaspoon of sugar
- 150 grams of flour
- 4 eggs
- FOR THE STUFFING:
- 300 ml cream
- 250 grams of sweet gorgonzola cheese at room temperature
- 2 grams of gelatin (1 sheet)
- a pinch of salt
- little ground black pepper
- FOR THE CARAMEL PASSITO:
- 100 grams caster sugar
- 80 milliltri raisin
- 10 grams of butter
- AND STILL:
- 2 pears kaiser
- 30 grams of butter
- 40 grams of caster sugar
- a pinch of cinnamon
- 50 milliliters of sweet wine (I chose the Recioto di Soave produced by Cantina di Soave)
- a teaspoon of lemon juice
- almond flakes (or nuts) roasted, to taste
For Cupcakes: put water in a saucepan, milk, butter, salt and sugar and bring to a boil over medium heat. Remove from heat and sprinkle the flour into the Pan, all at once, stirring vigorously until dough is smooth. Put the saucepan on the heat and cook the mixture for one minute, stirring constantly. Pour the mixture into a bowl and add the eggs, one by one, so do absorb the first egg before joining the second (It takes a while’ of force) And so on: When this is done, You should get a strong yellow, smooth, smooth and velvety.
Preheat the oven at 180 degrees and line a baking sheet with parchment paper: using a sac-à-poche distribute the dough into little heaps as large as a walnut, nicely spaced and bake for 15-20 minutes. The buns should be golden, fragrant and cables inside. Let cool on a wire rack, then, with a knife, drill a hole in the bottom of each Choux pastry.
For the filling with gorgonzola: put the gelatine in cold water for 15 minutes. Cut the gorgonzola into small pieces, should be very creamy as it is at room temperature, so will melt right into the cream. Pour 100 ml of cream in a saucepan, bring to a boil and add the gelatin. Then, fire off, Add a pinch of salt, black pepper and gorgonzola in small quantities, mixing plane so it melts. Strain the mixture into a meshed strainer (Chinoise) using a spatula, and put it in a bowl. Allow to cool completely. When the mixture is cold, whip the remaining cream (150 milliliters) and embed it with creamy blue cheese with a spatula. Put everything in a bowl, cover with plastic wrap and refrigerate until the moment the use.
For caramelized pears: Peel the pears, remove the seeds and make them into chunks small and regular. Toss together in a pan with butter, lemon juice, cinnamon, until they are golden brown, then Deglaze with the sweet wine and cook until it will form some sort of caramel and pears will not hold. Set aside.
For the Sweet caramel: put in a saucepan the sugar and 60 milliliters of Passito and cook for 5 minutes from the moment when the liquid starts to Simmons, then add the rest of the wine, mix well and let cool until the caramel will not have the right density: should be thick but flowing, so that you can pour on the cream puffs.
Composition of the dish: put the cream cheese in a piping bag with a large nozzle and fill each pastry puffs (You can stuff them an hour or two before to keep them in the refrigerator). Dip the top of each pastry puffs in caramel (or if you prefer to pour a teaspoon of caramel over each cream puffs) and place them in the pot. Sprinkle cupcakes, that will be because of the sticky caramel, with toasted almonds joining perfectly. Arrange in each dish three puffs and a quenelle of caramelized pears. If you want, You can decorate the pot with a little’ of caramel and garnish with a piece of gorgonzola Dop. Bon appétit!