Gastronomixs

Mustard cushions

A garnish with a delightful contrast between crispy dough and a creamy filling.

Creation by Ollie Schuiling, Schloss Schauenstein***, Fürstenau, Switzerland

Mustard cushions

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Ingredients

430

g

water, lukewarm

40

g

fresh yeast

8

g

sugar

20

g

salt

940

g

flour

110

g

butter

60

g

coarse-grained mustard

150

g

crème fraîche

100

g

cream

50

g

yoghurt

 

 

salt

 

 

lemon juice

Preparation method

  • Mix the water with the yeast and leave to rest for a while.
  • Melt the butter and add it to the water.
  • Mix the flour with the sugar and the salt.
  • Gradually add the water mixture and knead into an elastic dough.
  • Leave to rest in a warm place until it has risen nicely.
  • Feed the dough through the pasta machine until it is the desired thickness.
  • Cut squares from the rolled-out dough.
  • Lay the squares on greased baking sheets.
  • Bake the squares for 3 minutes at 230°C (without the fan).
  • Meanwhile, make the mustard crème.
  • Beat the cream until it has the consistency of yoghurt.
  • Stir the yoghurt and crème fraîche together to form an even mixture.
  • Mix the cream with the yoghurt mixture and the mustard.
  • Season to taste with salt and lemon juice.
  • The dough can be filled with mustard cream.

Serving suggestions

  • As a snack with an aperitif.
  • In combination with components of cucumber, cabbage, chicken, lamb, cheese, pork, salmon, or fennel. 

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