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.<\/p>\n
Serves: 6 People<\/p>\n
– Butternut Squash: 300 g
\n– White Wine: 10 cl<\/p>\n
– Saint-Maure SOIGNON Log: 150 g
\n– Milk: 150 ml
\n– Cornstarch: 2 tsp
\n– Saffron: 0.3 g<\/p>\n
– Sainte Maure SOIGNON Log: 50 g<\/p>\n
– Flour: 25 g
\n– Cornstarch: 25 g
\n– Eggs: 2 units
\n– Olive Oil: 25 g
\n– Butternut Squash Puree: 60 g<\/p>\n
– 30% Liquid Cream: 100 g
\n– 40% Isigny Cream: 50 g<\/p>\n
Total Time: 1 hr 37 min<\/p>\n
Preparation Time: 1 hr 30 min<\/p>\n
Cooking Time: 7 min<\/p>\n
Peel and chop the squash into small pieces. Saut\u00e9 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.<\/p>\n
Combine cornstarch with cold milk, then add the Sainte Maure log and bring to a boil for 30 seconds, blend and strain.<\/p>\n
Slice the remaining log, wrap in plastic wrap, and roll into a cylinder. Chill in the refrigerator.<\/p>\n
Preheat oven to 200\u00b0C (392\u00b0F). 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\u00b0C (392\u00b0F). Remove from oven and let cool.<\/p>\n
Whip both creams with a pinch of salt until thick and glossy. Set aside.<\/p>\n
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.<\/p>\n\n\n