Gastronomixs

Mustard cushions

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

Creation by Ollie Schuiling, Kasteel Heemstede restaurant, Houten, the Netherlands.

Mustard cushions

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,300 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

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. 

Previous page