John Myers
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Casserole: Windy Casserole
The perfect casserole: windy casserole recipe with a picture and simple step-by-step instructions.
The cream puffs
- 250 ml Milk
- 75 g Butter
- 150 g Wheat flour type 550
- 0,25 teaspoon Salt
- 1 pinch Freshly grated nutmeg
- 3 piece Eggs
- 75 g Freshly grated Parmesan cheese
The sauce
- 2 tablespoon Butter
- 2 Tablespoons lightly heaped Wheat flour type 550
- 150 ml Milk
- 150 ml Chicken broth*
- 1 teaspoon Grained vegetable broth *
- Salt and pepper
- 1 piece Egg yolk
- 70 ml Cream
- 30 g Grated Emmental
- 30 g Freshly grated Parmesan
The filling
- 1 tablespoon Butter
- 2 tablespoon Rapeseed oil
- 1 piece Onion
- 150 g Brussels sprouts fresh
- 200 g Mushrooms brown
- 150 g Cooked chicken
- 50 ml Cream
- 3 Splash Worchestershire sauce
- Salt and pepper
….also
- Butter for the baking dish
- 40 g Freshly grated Emmental
- 40 g Freshly grated Parmesan
Preface
- I have already cooked the recipe for Barbara Gnocchi à la Parisienne and was so enthusiastic that I came up with the following variant while creating it. The choux pastry is taken over 1: 1 and the sauce, with the exception of the granulated vegetable broth, is also from Barbara. Thank you, my dear, for this “food for thought”. 😉
The cream puffs
- Bring the milk with butter, salt and nutmeg to a boil in a sufficiently large saucepan. Pull the pot off the plate and quickly stir in the flour with a wooden spoon. Put the pot back on the stove and stir until a lump has formed and a whitish coating has formed on the bottom of the pot. The dumpling is slightly shiny and pliable.
- Transfer the dumpling into a bowl and let it cool down a little. Now one by one – this is important – add the eggs and stir until the egg is completely incorporated into the dough. Finally stir in the cheese.
- Pour the dough into a piping bag and squirt small heaps onto a sheet lined with foil or paper. Keep a little distance, because the parts open.
- Bake in a preheated oven at 200 ° C for about 12 minutes, until the cream puffs have turned a nice color. Take out and let cool.
The sauce
- Melt the butter in a saucepan, stir in the flour and create a light-colored burn. Deglaze with milk and chicken stock and stir until there are no more lumps. Season with salt, pepper and vegetable stock and simmer for about 2 minutes. Then pull it off the plate.
- Whisk the cream with the egg yolk and stir into the sauce that is no longer boiling. Add the cheese and dissolve in the sauce.
The filling
- Peel the onion and Brussels sprouts. Cut the onion into cubes and the Brussels sprouts into strips. Clean and dice the mushrooms as well.
- Heat the butter and oil in a pan and fry the onion and Brussels sprouts in them. Then add the mushrooms and finally the chopped chicken. (Was left over from the broth boiling.) Pour on the cream and season with salt, pepper and Worcestershire sauce.
The finish
- Pour a third of the sauce into a buttered baking dish. Divide the cream puffs in the middle and place the lower half on the sauce in the baking dish. Spread the filling over it and cover with the second half of the cream puffs.
- Now distribute the rest of the sauce on the cream puffs and sprinkle a mixture of grated Emmental and Parmesan cheese on top.
- Bake the casserole at 180 ° C in a preheated oven for about 35 – 40 minutes, until the cheese begins to turn brown.
- Arrange on preheated plates and serve immediately.
- Note 14: You only need about half of the cream puffs for this casserole. But since it is difficult to make such a small amount of choux pastry properly, I have frozen the rest and will bake it up again when I get the chance and fill it with a spicy taste.
- * Left: Soups: Classic chicken soup without fillings and spice mixes: Grained vegetable broth reloaded – easy to make yourself
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