Maison Cruzilles collaborated with Clermont-Ferrand chef Gérald Gallur to create exclusive recipes. Together, we worked on original creations, specially designed to showcase our products and expertise.
People: 12
Difficulty: Medium
Preparation time: 45 minutes
Cooking time: 20–25 minutes
Ingredients
- 6 square sheets of filo pastry
- Olive oil
- Salt
- 150 g Philadelphia cheese
- 80 g shallots
- 6 g of wasabi
- Cruzilles® candied angelica from Auvergne
- Pumpkin seeds
Steps in the recipe
1. Cook the shallots.
Peel and chop the shallots, then sweat them in olive oil (do not brown). Season with salt and leave to cool.
2. Prepare the wasabi cream
Mix together the cream cheese, wasabi, and chopped shallots. Set aside in the refrigerator.
3. Prepare the crispy bits
Stack the sheets of filo pastry in threes, brushing each one with oil to stick them together. Cut out circles using a 7 cm cookie cutter, then bake between two fluted molds at 165°C for about 20-25 minutes. Leave to cool and remove from the molds.
4. Perform the assembly
Top the crispy crackers with the wasabi cream (about 20g), then arrange the chopped angelica and a few roasted pumpkin seeds on top. Serve immediately.
