Cider soup with small Emmental puffs
A roux-and-cream soup served with tiny savoury cheese choux puffs.
Active time40 min
Cooking30 min
Total1 h 15 minResting : 10 min
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Ingredients
- 71 g unsalted butter
- 1000 ml 35% fat whipping cream
- 100 g grated Emmental
- 2 egg
- 125 g water
- 110 g plain wheat flour
- 15 ml lemon juice
- 1 pinch of ground pepper — optional
- 1 pinch of fine salt
- 1 pinch of white sugar
- 1000 ml French dry alcoholic cider (4–5%)
Preparation
Heat the oven to 177 °C. Bring water, 28 g butter and salt to a boil. Add 80 g flour at once, stir vigorously and dry for about 2 min until the ball pulls away from the pan. Off the heat mix in Emmental.
71 g unsalted butter100 g grated Emmental125 g water110 g plain wheat flour1 pinch of fine salt- oven
- saucepan
- spatula
- mixing bowl
Let the choux base cool until warm, about 10 min, before beating in the eggs.
- mixing bowl
Crack the eggs into a bowl. Gradually beat them into the warm choux base until smooth. Pipe small mounds about 1.5 cm across onto a lined tray.
2 egg- bowl
- mixing bowl
- spatula
- sturdy food bag
- baking sheet
- baking paper
Bake for about 15 min without opening the oven too early, until the puffs are risen, golden, firm and dry. Extend if needed for your oven. Cool on a rack.
- baking sheet
- oven
- cooling rack
Melt the remaining 43 g butter and stir in 30 g flour. Gradually whisk in cider and simmer for about 5 min. Add cream, lemon juice, sugar and optional pepper, then gently heat without a hard boil. Divide into small starter servings and float the puffs on top just before serving.
1000 ml 35% fat whipping cream15 ml lemon juice1 pinch of ground pepper — optional1 pinch of white sugar1000 ml French dry alcoholic cider (4–5%)- saucepan
- whisk
- ladle
- mixing bowl
Allergens
- Eggs
- Gluten
- Milk
- Sulphites
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration