Gougères. Remove from heat, add flour, and stir to combine. Gougères are small puffs made from choux pastry mixed with grated cheese, usually Gruyère or a similar French alpine cheese (though many other semi-firm cheeses, like cheddar, will work). They're baked until puffed and hollow, crisp and golden on the outside and tender within.
These classic gougères are cheesier than many others, with a crunchy, salty crust from a sprinkling of Parmesan just before baking.
Take care to serve these straight from the oven when they are.
In a medium saucepan, combine the water, milk, butter and salt and bring to a boil.
You can have Gougères using 5 ingredients and 5 steps. Here is how you cook it.
Ingredients of Gougères
- You need 3 of oeufs moyens ou 2 gros.
- It's of poivre et muscade.
- It's 150 g of gruyere.
- It's 1 of jaune d'oeuf pour dorer.
- You need of pour la pâte a choux : 1/4 de litre d'eau, 100 g de beurre, 150 g de farine et une cuillère a café rase de sel.
Add the flour and stir it in with a wooden. Gougeres I brought the recipe for these gougeres back from a trip to Nice, France. The original called for Gruyere cheese, but I found that Gouda is a more budget-friendly alternative. These puffs are a wonderful bite-sized treat.
Gougères step by step
- Préparer la pâte a choux comme pour un dessert mais sans sucre.
- Poivrez et muscadez legerement. incorporez les oeufs un a un puis le fromage coupés en lamelles.
- Faire des petits tas a l'aide d'une cuillère(ou d'une poche a douille pour des tas plus réguliers) sur une plaque recouverte de papier sulfurisé.Badigeonner les avec un œuf battu. Mettre au four thermostat 5 puis augmenter progressivement jusqu’à 200 °c.
- Quand les gougères sont bien soufflées et dorées (env 25 min) arrêter le four et entrouvrir la porte. attendre 5 min avant de les sortir.
- Bon app !.
Produced in both France and Switzerland, Gruyère is a cow's milk cheese with a subtle, nutty flavor. It shreds easily and melts beautifully, making it excellent for cooking, and is a superlative table cheese. Swiss Gruyère is one of the traditional cheeses used in fondue. In a small saucepan over high heat, bring the water, salt, sugar, and butter to a boil, making sure the butter is completely melted. Off the heat, add the flour all at once and beat vigorously with.
