French Onion and Goats Cheese Friands - Feuilletés Chèvre, Oignons confits
These beautiful pastries are filled with a caramelised onion confit and goat cheese. The onion confit is homemade with freshly cut onions and cooked over low heat with balsamic vinegar, honey, vegetable oil and seasoning. Once the onion compote has cooled, the puff pastries are filled with the confit and the goats cheese is added with a dash of pepper and thyme.
Within my family in France, these onion-goats cheese pastries are prepared on special occasions such as birthdays, on New Years Eve as a starter with a rocket salad garnished with walnuts and pine nuts or simply for a good family meal.
The onions melt in the mouth and the honey gives it such a beautiful sweet taste.
Cooking these my mouth is watering and my son wants more! Hope you will enjoy them as well!
Cooking Instructions: Do not defrost. Puff pastries must be cooked in the oven:
Preheat the oven at 200°C, bake for 20-30 min at 180°C until they are golden and enjoy!
About your cook: Micheline
I come from a family where good food and large family meals are the joy of life. I have unforgettable memories where my mother and sisters, excellent cooks, spent hours concocting magnificent meals! Home cooking brings people together and good food makes you smile! My family upbringing brought me great values and in particular the respect for food, non-waste and the pleasure of the taste buds. Coming from a family where mum cooked different dishes every day, I can thank her for having developed in me the pleasure of cooking. It is so rewarding when you are told that it is so good or when you are asked for another plate!
My cuisine is mainly French and European with a strong Asian influence. I am a citizen of the world for having travelled for more than 10 years and discovered many flavours. I have family recipes but I'm always on the lookout for new cooking ideas.
I like to cook because I like to please. I can say that I cook with love! It is very important because I want to offer the best to my family. I appreciate knowing what's on my plate. So cooking is the best way to eat a balanced and varied diet!
In France, I was a commercial engineer but the pleasure of cooking was lacking so I created a catering company where I cooked from home. It was a great experience with satisfied customers. In Sydney for two and a half years, I work as a cook in a Japanese restaurant and also as a French teacher occasionally and can’t wait to cook for you too. *** BON APPÉTIT ! ***