With its rich flavour of nuts and butter, I have created a simple spring recipe using OKA Raclette to showcase its heritage in true French Style. These savoury delights with a touch of sweetness are a perfect addition to your brunch table or great for an afternoon tea.
Irene for Daily Tiramisu
Yields about 20 rolls
1 cup water
½ cup unsalted butter
¼ tsp. salt
1 cup all-purpose flour
1 ¼ cup fine diced OKA Raclette Cheese
Maple Walnut Glaze
1 ½ cup pure maple syrup
2 tbsp. quality honey
2 tbsp. unsalted butter
1/3 cup toasted chopped walnuts
- Arrange your oven grills to two levels to fit two baking sheets. Preheat oven to 400F and line two baking sheets with parchment paper.
- Over medium heat in a medium heavy bottom saucepan, bring the water, butter and salt to a rolling boil.
- Add flour and stir vigorously and constantly while cooking for 3 to 5 minutes to dry it out. The paste is ready when it is thick, glistening and the bottom of the saucepan shows a white lining.
- Remove from heat and transfer mixture to a bowl of a mixer. Let it cool to room temperature.
- Beat in eggs one at a time and ensure they are thoroughly incorporated and scrape sides of bowl before adding next addition. Beat a few minutes longer until a smooth creamy texture. Add cheese and gently mix.
- Place mixture in a piping bag. Pipe the mixture about 2 tbsp. each into a round shape on the lined baking sheet spacing them about an inch apart. Brush each of them with the milk.
- Place both baking sheets in oven. Bake for 30-35 minutes until puffed, golden brown, and hard to the touch. Half way through cooking, switch the baking sheets for even baking.
- In the meantime, prepare the glaze. Combine the maple syrup, honey and butter in a heavy saucepan over low heat. Cook for 10 minutes, whisking occasionally; the butter should be completely melted. Remove from the heat.
- Once Gourgeres are ready, let cool for a few minutes. Top with the maple glaze and enjoy.