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© Mylèna Delacote
Berlingots of goat's cheese, cream and mushroom shavings
Discover an original pasta recipe combining goat's cheese and button mushrooms.
This recipe from Nicolas Lorand, chef at the Auberge aux 4 Saisons restaurant in Munster, is taken from the 2024 edition ofBook 109: The new blood of French gastronomy. Discover the ingredients and preparation steps to make it a breeze.
- Serves 4
- Preparation time: 50 min
- Cooking time: 2 h 45
- Resting time: 2 h
Ingredients forthe goat's cheese berlingots
For the berlingot dough
- 200 g flour
- 5 egg yolks
- 30 g spinach chlorophyll
- 4 g oil
- 2 g vinegar
For the goat cheese filling
- 100 g fresh goat's cheese
- 60 g mascarpone cheese
- 40 g single cream
- 10 g chopped chives
- 5 g chopped flat-leaf parsley
- salt and pepper
For the mushroom cream
- 500 g chopped button mushrooms
- 50 g onions, finely chopped
- 80 g butter
For the vegetable stock
- Mushroom powder
- 200 g button mushrooms, finely chopped
- 50 g onions, finely chopped
- 50 g washed flat-leaf parsley
For the veal sage demi-glace sauce
- 500 g veal trimmings
- 60 g onions
- 60 g carrots
- 60 g celery balls
- 1 bouquet garni
- 50 g grapeseed oil
- 100 g butter
- 100 g white wine
- 10 g sage
Steps for the goat's cheese berlingots
- Prepare the berlingot dough: sift the flour, make a well in the center and mix in the egg yolks and all the other ingredients. Knead the dough for 5 min with the mixer at slow speed, then 1 min at faster speed. Remove and chill for 2 h.
- Prepare the goat's cheese filling: loosen the goat's cheese with the mascarpone, then the liquid cream with a spatula, without whipping. Add the freshly chopped herbs and adjust the seasoning to taste. Chill in a piping bag.
- Make the mushroom cream: sweat the onions in a little butter. Add the mushrooms and sauté until golden-brown. Blend finely in a blender and adjust the consistency with the vegetable stock and a knob of butter. Adjust the seasoning.
- Prepare the mushroom powder: place the mushrooms, onions and stemmed parsley in an oven at 55°C (th. 1-2) to dry for 2 hours. Blend to a fine powder.
- Make the veal demi-glace sauce with sage: brown the veal trimmings in the grapeseed oil. Cut the vegetables into mirepoix (large cubes). Brown them with the trimmings. Roast in the oven for 20 min.
- Deglaze with white wine and butter to loosen juices. Top up with cold water. Continue cooking at a simmer for 2 h.
- Strain, degrease and reduce over low heat to demi-glace (until dark and glossy), cleaning the surface of the juice. Infuse sage at the end of cooking.
- To make the berlingots, roll out the dough to a thickness of 1 mm using a rolling pin. Cut the dough strip in half. Brush one of the strips with egg yolk. Using a piping bag, pipe goat's cheese filling onto the golden strip, and place the second strip on top of the first. Press the pastry around the filling using a small cookie cutter. Cut the dough around the filling and shape the berlingots.
- Finishing touches: cook the berlingots in salted boiling water infused with sage. Heat the cream of mushroom soup and arrange 2 spoonfuls in the center of the plate. Cut mushroom shavings with a mandolin and sprinkle with mushroom powder. Arrange the berlingots in a rosette. Arrange the mushroom petals harmoniously around the berlingots. Sauce generously with veal jus. Serve hot.
For further information
- Auberge aux 4 Saisons, 40 Grand'rue, 68140 Munster
- 11/20 in the Livre des 109
- Read Gault&Millau's review of Auberge aux 4 Saisons
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