Preparation
- Preheat the oven to 180 °C.
- Line a baking tray with baking paper.
- Make a flower-shaped template in paper or cardboard.
Puff pastry
- Roll the puff pastry out nice and thin on a cutting board dusted with flour.
- Put the tray with the dough in the freezer.
- Continue with the cream puff batter.
Cream puff batter
- Whisk together the milk, butter and salt and bring to the boil on low heat.
- Make sure the butter is dissolved before the milk boils.
- Sift the flour and add it in 1 go when the milk is boiling.
- Let it boil while whisking constantly with a wooden spoon until the batter is shiny and pulls away from the sides.
- Remove the pan from the heat, put the dough in a bowl and leave to cool slightly.
- Beat the eggs and gradually whisk through the dough using the mixer.
- Spoon the batter into the piping bag with small nozzle.
Cheese cream
- Whisk the butter and cheese.
- Heat the whipping cream a little and gradually add it to the cheese cream.
- Pour the cheese cream into a saucepan and heat under constant whisking on a very low heat until obtaining a smooth cream.
- Sift and flavour with mustard, pepper and salt.
- Spoon the cheese cream into a piping bag.
Tomato tapenade
Put all the ingredients in the blender and grind into a tapenade.
The longer you grind, the finer the structure. According to own preference.
Structure
- Remove the puff pastry from the freezer.
- Using the flower-shaped template, cut 3 flowers from the puff pastry.
- Put them on a baking tray covered with baking paper.
- Prick holes in the dough using a fork.
- Spray a clean, thin edge of the cream puff batter on the flowers as the leaves.
- Fry the flowers for about 20 minutes until tender and golden brown.
- Leave to cool on a rack.
- Fill the cooled cheese flowers with cheese cream.
- Make a heart out of the tomato tapenade in the centre.
- Garnish the cheese flowers with edible flowers.
See the video: https://heelhollandbakt.omroepmax.nl/recepten/details/kaasbloemen/