In this section, find all the good ideas of recipes proposed by the Syndicate of Defense of the cheese of Chaource !

For other recipes, go here

FOIE GRAS IN CROQUE-MONSIEUR, BREAD OF SPICES AND CHAOURCE

 FOIE GRAS IN CROQUE-MONSIEUR, BREAD OF SPICES AND CHAOURCE

For 8 people Preparation time: 25 min Cooking time: 5 min

Ingredients :

200 g of Chaource800 g of semi-cooked foie gras

16 slices of gingerbread400 g dried figs

Preparation :

1. Cut in thin slices foie gras and chaource

2. Drop a thick foie gras on a slice of gingerbread

3. Cover it with a thick chaource

4. Close the croque-monsieur with a new slice of gingerbread

 5. Ice under a salamander or under a grill

6. Dress on a small plate with a roasted fig

  SOLE TIE SAUCE AU CHAOURCE

For 8 people Preparation: 30 min

Ingredients :

16 fillets of soles (ask your fishmonger to keep you the stops)

2 shallots1 big onion1 bottle of Champagne • 1 bouquet garni

1 zucchini1 carrot20 g of butter500 ml of liquid cream

1 little Chaource1/2 lemonOlive oilSalt and pepper

Preparation :

1. Wash the bones, fry them with the shallots, chopped onions and a drizzle of olive oil. Wet with a little champagne, let reduce a few minutes then cover the edges of cold water. Salt lightly, add the bouquet garni and let reduce your aroma for about 1/2 hour. Filter it to keep only the aroma

2. Cut the zucchini and carrot into small cubes. Cook them separately in a saucepan of boiling water and then quickly return to a pan with a knob of butter. Season

3. In a saucepan, heat 250 ml fish stock, 500 ml liquid cream and 1/2 Chaource without the crust. Remove from the heat when the cheese is melted, add a few drops of lemon. Season

4. Make a vertical incision in the top of the sole fillet with a small knife. Pass the low end of the net into the incision, taking care to leave the skin side inside the tie. Do the same with the other nets

5. Put the soles ties in a buttered dish and sprinkled with chopped shallot. Wet with the rest of the bottle of Champagne and fill with the fish stock until you completely cover the soles ties. Bake at 180 ° C for 8 to 10 minutes. The fish flesh must be completely white and remain soft

6. Serve soles ties with a little sauce and a few diced vegetables.

You can also serve with a rice timbale

 

 

SOLE TIE SAUCE AU CHAOURCE

ICE CREAM AND COCONUT

ICE CREAM AND COCONUT

For 8 people Preparation time: 30 minutes Cooking time: 30 minutes

Turbinage: 20 to 25 min

Ingredients :

250 ml of milk • 3 eggs• 50 g of liquid cream

• 125 g de Chaource75 g of sugar

50 g grated coconut5 spoon cookies

15 g of water25 g of Marc de Champagne

Preparation :

1. Remove the Chaource crust and melt it in the liquid cream

2. Boil the milk. Meanwhile beat the eggs with 50 g of sugar. When the milk boils, pour half over the egg mixture, mix well and put back in the pan and cook your custard over low heat. The custard is cooked when passing your finger on your spatula, the trace remains on the spatula and does not run.

3. Filter your custard and mix it with your Chaource cream

4. Let cool your device. Put it in an ice cream maker to get an ice cream

5. Boil 15 g sugar and 15 g water. When the syrup boils it stops and mix it with the Marc de Champagne

6. Dip the biscuits with a spoon in your syrup and line the bottom of your circle (or mold). Half fill with Chaource ice cream, put some cookies back on and finish filling with ice cream. Book in the freezer

7. When serving, sprinkle with grated coconut

 CRUST OF CHAOURCE CRUST

For 6 people Preparation: 10 min

Ingredients :

1 baguette1 Chaource of 250 g

20 cherry tomatoes3 tablespoons liquid cream

6 slices of white ham with herbs • 3/4 branches de basilic

Espelette pepperSalt and pepper

Preparation :

1. Remove the crust of Chaource and crush it with a fork, add the cream and season with a little pepper and Espelette pepper

2. Cut the baguette into 3 pieces then each piece in half

3. Sprinkle liberally with Chaource's cream and then drop a slice of ham, some cherry tomatoes cut in half, and some chopped basil

CRUST OF CHAOURCE CRUST