Gwenael Lesle

Celeriac and Kervella goat cheese profiteroles topped with chive glaze and fresh tomato coulis

Serves 4

Profiteroles

Ingredients

250 ml water
4 eggs
50 gm butter
150 gm sieved flour 1 pinch of salt

Method

Preheat oven to 180 degrees. In a saucepan, bring buttter, water and salt to the boil. Add flour and stir with a wooden spoon over medium heat to dry out dough. Off heat, add eggs, one by one.Rest one hour before cooking profiteroles. Pipe 3 profiteroles per person onto a greased tray and cook until done.

Celeriac and Goat Cheese Puree

Ingredients

1 medium size celeriac peeled and cut
300 gm fresh Kervella goat cheese salt, pepper

Method

Place celeriac in a saucepan and cover with watr. Cook for about 25 minutes (until very soft) Drain well. Puree celeriac in a food processor and then strain through a fine mesh strainer into a bowl. Add goat cheese and mash with celeriac until smooth. Season

Tomato Coulis

Ingredients

2 large ripe tomatoes
1 tbsp extra virginolive oil
1 tsp white wine vinegar salt, pepper

Method

Cut tomato into quarters and place in food processor. Add olive oil and vinegar. Season to taste. Strain and refrigerate.

Chive Glaze

Ingredients

2 bunches of chives (rinsed and chopped)
1 1/2 tsp olive oil
1 tsp red wine vinegar salt, pepper

Method

Place all ingredients in a food processor Strain puree through a sieve