Appetizer

Beef Tartare Gougère Profiterole with Cornichon Emulsion

Name: Beef Tartare Gougère Profiterole with Cornichon Emulsion
Prep time: 30 min
Cook time: 18 min
Total time: 48 min
Yield: 2 servings
Ingredients: PUFF: 1/4 cup water, 2 oz unsalted butter, pinch salt, 1/4 cup all-purpose flour (sifted), 1 egg, 1/4 cup Gruyère, 1 tsp chives; TARTARE: 4 oz center-cut beef tenderloin, very cold, 1 tsp capers (brined), minced, 1/2 tsp shallot, minced, 1/4 tsp Dijon mustard, 1/4 tsp Worcestershire, 1 egg yolk, salt and pepper; EMULSION: 3 tbsp cornichons, plus 1 tbsp pickle liquid, 1 tbsp crème fraîche, 1 tbsp tarragon oil (or 1/2 tsp fresh tarragon whisked with 1 tbsp neutral oil), 1/4 tsp shallot vinegar (or white wine vinegar), fleur de sel

A miniature cheese-and-chive pâte à choux puff sits atop a spoon, warmed just before service. Filled with hand-chopped beef tartare (minced with shallot, capers, and Dijon), it meets a silken cornichon and tarragon emulsion piped on top. Textural contrast, temperature play, and refined bistro audacity in one composed bite.

145cal 14gprotein 12gcarbs 4gfat 30min prep 18min cook 2serves

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