Surprise pastry choux, beef tartar with capers and fresh goat cheese, chives |

Preparation time: 60 min

Preheat your Oven at 420 °F

• Préparation

  Finely chop the chives, keep some whole twigs for finishing

  Drain the capers, pass them through a cloth or paper towel and chop them coarsely.

  Finely chop the dried tomatoes.

  Slice the beef, cut each slice into sticks, then finalize by making small cubes. (keep well chilled and on ice ideally).

• Cabbage dough

  Heat your oven to 420°F. In a saucepan, boil the water, salt and butter. Remove from heat and stir in flour with a wooden spatula. Return to heat to dry out (call it panade), then pour mixture into a mixer or bowl. Beat the eggs lightly with a whisk and incorporate them little by little.

  Using a pastry bag, make balls (choux) on a baking sheet with parchment paper. As soon as you have put your choux sheets in the oven, lower the temperature to 375°F. Baking time: about 20-30 min. Temperatures and cooking times are estimates and may vary depending on your oven.

• Beef tartar

  In a bowl, mix all the ingredients for the beef tartar, add a drizzle of olive oil for binding and shine, season with salt and pepper to taste.

• Goast cream

  In a bowl, mix your goat cheese (smooth consistency), add the cream, salt and pepper, mix well again.

  Finish by adding the finely chopped chives. Fill a pastry bag with a plain tip or no tip.

  Refrigerate until ready to assemble.

• Assembly

  Cut your choux pastry (keep the little hat), fill half of the bottom of your choux with the goat cheese cream.

  Then place the tartar on top. Make sure the tartar comes out well to give it a tasty look.

  Place a sprig of chives on top and cover with the choux pastry top.

  Depending on the size of your choux, count one or two units per person.