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!
Video
Special Notes
Nutrition
Nutrition Facts
French Quenelles
Amount Per Serving
Calories 446
Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 11g69%
Trans Fat 0.4g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 171mg57%
Sodium 974mg42%
Potassium 875mg25%
Carbohydrates 49g16%
Fiber 3g13%
Sugar 11g12%
Protein 18g36%
Vitamin A 1074IU21%
Vitamin C 14mg17%
Calcium 210mg21%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Did You Make This Recipe?Use #BakingWithNessa when posting a photo of your Culinary Creations. Can’t wait to see them! And follow @bakingwithnessa on Instagram!
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