Ingredients
Check off ingredients as you go
Makes 50 quenelles
- 750 ml (3 cups + 2 Tbsp) milk
- 450 g (3⅔ cups) all-purpose flour (plain flour), sifted, plus a little for the work surface
- 6 medium eggs
- 180 g (¾ cup + 1 Tbsp) butter
- 1 level Tbsp fine salt
I make this recipe, which yields 50 quenelles, because I always freeze half of them (laid flat in a freezer bag, after cooking). That way I have an easy meal on hand: just take them out, drop them into a sauce or pan-fry them. They freeze perfectly.
- In a saucepan, heat the milk at 120°C (250°F). Once it boils, add the butter and salt. When the mixture foams, lower the heat and add the flour. Keep stirring until the dough pulls away from the sides of the pan. Off the heat, add the eggs one at a time, waiting until each egg is fully incorporated before adding the next.
- On a lightly floured work surface, shape the dough into logs (30 g / 1 oz each). Meanwhile, bring a pot of water to a boil, then drop the quenelles into the boiling water. As soon as they float to the surface, they are cooked. Lift them out with a slotted spoon, and that’s it.
Before cooking
After cooking
You can serve them in a sauce, or brown them in the oven for a few minutes. For that, arrange them in a baking dish, cover with béchamel sauce, sprinkle with grated cheese and put them under the broiler (grill) for about fifteen minutes.
Not very photogenic, but it was delicious!!
