For approximately 20 quenelles:
Ingredients :
- 150g of sifted flour
- 2 glasses of water
- ½ glass of oil
- 3 eggs
- 1 vegetable stock cube or Marakoff powder
Preparation :
1 – Boil the water and oil, then add the vegetable stock cube and finish by adding the sifted flour off the heat.
2 – Like choux pastry, put the pan back on the heat and the dough should detach.
3 – Let it cool for 10 minutes.
4 – Boil a pot of water to poach the quenelles.
5 – Meanwhile, add the eggs one by one to the dough. If it's too stiff, I recommend using a food processor with the paddle attachment. .
6 – Shape the quenelles by oiling your hands.
7 – Poach the quenelles in water for 15 minutes
You can accompany these quenelles with a kamouya, or in a gratin, with a béchamel sauce and let them simmer with the dish for 15 minutes before serving. .
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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