les petits gateaux de Marie de Chèvre- little goat’s cheese cakes
There is something about these little cheese cakes, tangy with fresh goats cheese- les faiselles- softer than cream cheese, rich but not too. I make them with eggs from the little black hens here at Camont so they are stained deep saffron yellow and taste beyond delicious. I spooned the thick batter into brown paper baking cups I bought so long ago I can’t remember where. They puffed and huffed and rose above the edges so beautifully…then sank into themselves in a rather self-indulgent way. ‘Eat me now!” they seemed to taunt. So we did. Next time I buy the fresh clean goats cheese from Marie de Chèvre, I’ll decide if I want a more stable batter or just given in to my whisk driven idea of a Gascon Goat Cheesecake. Soft, dense, not too sweet…more like a tender canelé inside or a miniature torteau
The recipe for les petits gateaux de Marie de Chèvre:
This made about a dozen muffin tin size cakes.
- 400 gr fresh goats cheese called faiselle here in France
- 200 gr white sugar (150gr for yolks- 50gr for whites)
- 50 ml milk (about 4 tablespoon)
- 4 eggs, separated
- 50 gr flour
- Splash of vanilla/rum/Armagnac
- Pass goat cheese through a food mill or ricer.
- Beat in egg yolks, 150 gr sugar, milk and flour. (I use a hand whisk.)
- Whisk egg whites with 50 gr sugar until stiff peaks. (I use a copper bowl and hand whisk)
- Fold in a large spoonful of whites into the cheese/yolk mixture. Stir well.
- Fold remaining whites into cheese/yolk batter.
- Splash in the flavoring (we use the Secret formula!).
- Spoon into individual serving size muffin tins, ramekins or paper molds brushed with butter.
- Place into hot oven (220’C/425’F) for 10 minutes. Turn down to 200’ C/ 390’F. The tops will soufflé puff up round and start to brown immediately. Don’t panic! Let it cook.
- Then let the little soufflés cook for another 10 minutes. remove from oven and serve while warm with some spring ripe strawberries from the market.