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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