Ingredients
Check off ingredients as you go
For 50 quenelles
- 750ml (3 cups) milk
- 450g (3½ cups) sifted flour + a bit more for the work surface
- 6 medium eggs
- 180g (¾ cup) butter
- 1 level tablespoon fine salt
I make this recipe yielding 50 quenelles because I always freeze half (laid flat in a freezer bag, after cooking). This gives me an easy meal - just take them out, put them in a sauce or pan-fry them. They freeze perfectly.
- In a saucepan, heat the milk to 120°C (250°F), then when it boils, add the butter and salt. When the mixture foams, lower the heat and add the flour. Continue mixing until everything pulls away from the sides. Off the heat, incorporate the eggs one at a time, waiting for each egg to be fully incorporated before adding the next.
- On a lightly floured work surface, form logs (30g/1 oz each). Meanwhile, bring water to a boil in a pot, then drop them into the boiling water. As soon as they float to the surface, they’re cooked. Remove with a slotted spoon - they’re ready.
Before cooking
After cooking
You can serve them in a sauce, or bake them au gratin for a few minutes. To do this, arrange them in a dish, cover with béchamel sauce, sprinkle with grated cheese and bake for about fifteen minutes under the broiler.
It’s not very photogenic, but it was delicious!
