A Bold Creation by Thibault Lefils
Dive into this innovative recipe crafted by Thibault Lefils, featuring the iconic Sainte Maure log from Soignon. This bold, accessible, and thoroughly modern recipe is designed to reinvent the cheese course.
Ingredients
Serves: 6 People
Butternut Squash Puree
– Butternut Squash: 300 g
– White Wine: 10 cl
Goat Cheese Cream
– Saint-Maure SOIGNON Log: 150 g
– Milk: 150 ml
– Cornstarch: 2 tsp
– Saffron: 0.3 g
Goat Cheese Insert
– Sainte Maure SOIGNON Log: 50 g
Viennese Biscuit
– Flour: 25 g
– Cornstarch: 25 g
– Eggs: 2 units
– Olive Oil: 25 g
– Butternut Squash Puree: 60 g
Chantilly Cream
– 30% Liquid Cream: 100 g
– 40% Isigny Cream: 50 g
Preparation
Total Time: 1 hr 37 min
Preparation Time: 1 hr 30 min
Cooking Time: 7 min
1. BUTTERNUT SQUASH PUREE
Peel and chop the squash into small pieces. Sauté in olive oil in a pan over high heat for 5 minutes. Deglaze with white wine, adding just enough to cover, and stir in honey. Allow the wine to evaporate on high heat. Then cover with water and simmer over medium heat for 10-15 minutes until squash is tender. Finish by increasing the heat until the water evaporates. Puree the mixture and set aside 60 g for the biscuit.
2. GOAT CHEESE CREAM
Combine cornstarch with cold milk, then add the Sainte Maure log and bring to a boil for 30 seconds, blend and strain.
3. GOAT CHEESE INSERT
Slice the remaining log, wrap in plastic wrap, and roll into a cylinder. Chill in the refrigerator.
4. VIENNESE BISCUIT
Preheat oven to 200°C (392°F). Mix flour, cornstarch, whole eggs, and olive oil. Stir in the butternut squash puree. In a separate bowl, whip egg whites with a pinch of salt and fold into the mixture. Spread onto a baking sheet lined with parchment paper in a 30×20 cm rectangle and bake for 5-7 minutes at 200°C (392°F). Remove from oven and let cool.
5. CHANTILLY CREAM
Whip both creams with a pinch of salt until thick and glossy. Set aside.
ASSEMBLY
After cooling all components, spread the butternut squash puree thinly over the Viennese biscuit. Freeze for 10 minutes. Layer the goat cheese cream on top and freeze again for 10 minutes. Place the cheese insert 1 cm from the edge of the biscuit and gently roll. Trim the edges, then decorate by drawing stripes and connecting them to create a honeycomb pattern. Fill the patterns with the remaining cream and puree.
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Sophia Harris is a lifestyle contributor at Lady and The Track, where she writes about both fashion and recipes. With a passion for combining style and culinary expertise, Sophia brings a unique perspective to the team. She loves to explore how food and fashion intersect in daily life, offering readers tips on everything from creating stylish outfits to preparing trendy meals. Sophia’s articles are full of practical advice and creative inspiration for fashionistas and food lovers alike.