Talmouses à la Bagration
A delightful warm appetizer consisting of shortcrust pastry filled with cheesy choux pastry and topped with Mornay sauce.
Nutrition Facts
Per Serving: Calories: 320 kcal, Fat: 22 g, Sodium: 320 mg, Carbohydrate: 18 g, Protein: 12 g
Descriptions
Talmouses à la Bagration is a savory French hors-d’oeuvre composed of small shortcrust pastry tarts filled with a cheesy choux pastry mixture. Once baked, these tarts are topped with a rich Mornay sauce (a variation of béchamel with cheese), making them a warm and indulgent appetizer.
Their flaky crust and creamy filling create a delicious contrast in texture and flavor.
Directions
1- Prepare your workstation: Ensure all ingredients and cooking tools are ready (5 minutes).
2- Make the shortcrust pastry: Follow instructions to prepare the pastry (15 minutes).
3- Make the choux pastry: Prepare the choux pastry using milk and stir in 1.4 oz (40 g) of grated Gruyère cheese (10 minute).
4- Prepare tartlets: Roll out the shortcrust pastry and press it into 16 tartlet molds, pricking the bottoms with a fork (15 minutes).
5- Fill the tartlets: Pipe a dollop of choux pastry into each tartlet using a piping bag fitted with a plain round tip. Brush with egg wash, score the top with a fork, and sprinkle with diced Gruyère cheese (10 minutes).
6- Bake the tartlets: Place the tartlets on a baking sheet and bake in a preheated oven at 400°F (200°C) for 20–25 minutes. Open the oven to release steam, and let them dry for an additional 5–10 minutes before transferring to a cooling rack (5 minutes).
7- Prepare Mornay sauce: While the tartlets bake, make the Mornay sauce by creating a roux with butter and flour, adding milk, and cooking until thickened. Stir in salt, nutmeg, and a pinch of cayenne pepper. Off the heat, incorporate egg yolks and Gruyère cheese, then set aside (15 minutes).
8- Fill the talmouses: Using a piping bag, fill each tartlet with the Mornay sauce. Keep them warm (8 minutes).
9- Prepare garnish: Wash and dry fresh parsley for decoration (5 minutes).
10- Serve: Arrange the talmouses on a serving platter, brush with clarified butter, and garnish with sprigs of parsley (2 minutes).
Note's
- Cheese alternatives: For a variation, you can substitute Gruyère with Emmental or Comté for a slightly different flavor.
- Make ahead: The tartlet shells and choux pastry can be prepared a day in advance and assembled just before serving.
- Serving suggestion: These tarts pair beautifully with a crisp white wine or a light salad as a starter.
Ingredients
Shortcrust Pastry:
- 8.8 oz (250 g) all-purpose flour
- 0.18 oz (5 g) salt
- 4.4 oz (125 g) unsalted butter
- 1 egg yolk
- 1.7 fl oz (50 ml) water
- Extra flour for rolling
Choux Pastry:
- 8.5 fl oz (250 ml) milk
- Pinch of salt
- Freshly grated nutmeg, to taste
- 2.8 oz (80 g) unsalted butter
- 4.4 oz (125 g) all-purpose flour
- 4 large eggs
- 1.4 oz (40 g) grated Gruyère cheese
Topping:
- 1 egg (for egg wash)
- Gruyère cheese cubes (for garnish)
Mornay Sauce:
- 1.4 oz (40 g) unsalted butter
- 1.4 oz (40 g) all-purpose flour
- 13.5 fl oz (400 ml) milk
- 2 egg yolks
- 2.8 oz (80 g) grated Gruyère cheese
Seasoning:
- Salt, to taste
- Cayenne pepper, to taste
- Freshly grated nutmeg, to taste
Decoration:
- Fresh parsley sprigs
- Clarified butter (for brushing)
