French Quenelles
Hello my non-French Friends, you might think what the hell is a French Quenelle? Do not worry, I’ve got you covered!
A quenelle is a presentation technique which makes a three-sided oval shape out of soft, malleable dish components, like ice cream for example.
Formerly, quenelles were often used as a garnish in “haute cuisine”. Today, they are more commonly served sauced as a dish in their own right.
My esteemed colleague from bonCOOK, Sophie has shared with us this recipe on our platform recently. Of course, I had to try it.
It is within reach of anyone as it is so simple to make. It’s quite amazing and it is delicious!
As usual, the step-by-step video is located below the recipe 🙂
Bon Appétit!
French Quenelles
A classique from the French Cuisine Cook Books.
Ingredients
- 8.36 oz (237 g) Spring Water
- 1.59 oz (45 g) butter (Melted)
- 1/2 tsp (3 g) sea salt
- 5.64 oz (160 g) all-purpose flour
- 3 eggs
- 14 oz (397 g) Condensed Tomato Soup (I used Campbell's | 1 can)
- 2.12 oz (61 g) milk
- 8 oz (225 g) mushrooms (1 can | Drained)
- 4 oz (115 g) Shredded Cheese
- 1 tsp (0.1 g) fines herbs
- salt and pepper (Season to Taste)
Instructions
- Place your Quenelle Mold on the top of your perforated baking sheet. Set aside.
QUENELLE PREPARATION
- Heat a medium sauce pan on medium high. Bring the spring water together with the butter and sea salt to a boil. Remove from the heat, as soon as the butter has completely melted. Then, add the all-purpose flour in one go and stir with a steady spatula until you get a paste.8.36 oz Spring Water, 1.59 oz butter, 1/2 tsp sea salt, 5.64 oz all-purpose flour
- Return to the stove on a medium heat and continue stirring until the dough forms a ball which does not stick to the pan anymore.
- Transfer the dough to the bowl of your stand mixer with the paddle attachment on. Stir on the lowest speed for about 2 minutes until it has cooled down.
- Add one egg at a time. Continue stirring until the dough does not stick anymore (about 6 minutes).3 eggs
- Scoop the dough in the wells of the Quenelle mold (it makes 12) and freeze for 45 minutes to an hour. NOTE: This will allow the quenelles to demoled easily and keep their shape.
ASSEMBLY
- Preheat oven to 400F/200C.
- Place the Square mold on the top of the perforated baking sheet. Pour the condensed tomato soup and milk together. Mix until combined.14 oz Condensed Tomato Soup, 2.12 oz milk
- Bring a large pot of water to a boil. Poach the quenelles. They are ready as soon as they float. Place them on top of the tomato sauce, making 4 rows of 3. Then, add the mushrooms, shredded cheese and season with fines herbs, salt and pepper on top.1 tsp fines herbs, 8 oz mushrooms, 4 oz Shredded Cheese, salt and pepper
BAKE!
- Bake for 40 minutes at 400F/200C. (Every oven heats differently, monitor your quenelles from 35 minutes). They are ready once the tomato sauce is bubbly and the mushrooms are cooked through.
- Once your French Quenelles are out of the oven, serve them right away. Enjoy them as is, they are delicious. Bon Appétit!
YouTube Video
Photos
Nutrition
Calories: 446kcal | Carbohydrates: 49g | Protein: 18g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 171mg | Sodium: 974mg | Potassium: 875mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1074IU | Vitamin C: 14mg | Calcium: 210mg | Iron: 4mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com
Hi Nessa. Please can you advise how large each individual quenelle cavity is as I’m trying to source the correct mould for this recipe.
Many thanks.
Hi Sarah, this is such a great question. I am so glad you asked.
I am not sure where you are based at but if you do a web search for “Quenelle Silicone Mold” you should find a variety of options as the quenelle size is pretty much standard.
Here is the link for one on Amazon: https://a.co/d/iYZBnN3 Hope this helps. Let me know how your quenelles turn out! Have a great day, ~Nessa
Why are you using canned soup and canned mushrooms?
Happy New Year Karl. This is a recipe from a French Cheffe from Lyon so I followed her recipe just as is. Give it a try, it is really delicious! ~Nessa