Profiteroles with ham and mushrooms deglazed with raw cider
  • Temps de préparation: 15 minutes
  • Temps de cuisson: 20 minutes
  • Nombre de personnes:
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Profiteroles with ham and mushrooms deglazed with raw cider

By 17 May 2023

Ingredients

Instructions

  • 15 cl Raw cider

About twenty small cabbages (frozen or ready to use)

  • 150 g Defatted ham heel
  • 150 g button mushrooms
  • 2 shallots
  • 5 sprigs of flat-leaf parsley
  • 25 g Unsalted butter
  • Salt
  • Ground pepper

For the bechamel:

  • 25 g semi-salted butter
  • 25 g Flour
  • 50 cl Milk
  • 2 pinches Nutmeg
  • Salt
  • Ground pepper
  1. Peel and finely chop the shallots then peel and cut the mushrooms into brunoise. Cut the ham into small cubes.
  2. Melt the butter in a frying pan and brown the shallots with the mushrooms. Remove to replace with diced ham. Brown lightly for 5 minutes and moisten with raw cider. Let the meat soak up, add the mushrooms, shallots and chopped parsley. Turn off the heat and cover.
  3. Melt the semi-salted butter in a saucepan. As soon as it foams, sprinkle with flour. When the mixture seems sandy, thin it out little by little with the milk, whisking constantly and thicken. Lightly salt and pepper, add the nutmeg and incorporate the garnish, while mixing.
  4. Cut the caps off the cabbage and stuff them with the mixture with a teaspoon. Serve promptly.
    The plus of cider:
  5. Deglazing with cider provides a fruity sauce with character perfect for enhancing the sweetness of the ham.
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Profiteroles with ham and mushrooms deglazed with raw cider

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