Description
Gougeres – tiny buns choux pastry with cheese. Invented they were once in France, where initially, these things were served at wine tastings. Do you make them quite small, can be bigger, it all depends on as what they will be performing on the table. The technology of their preparation is the same as the choux pastry. So, if you are friends with him, then you can safely take up hugery. Recipes vary slightly Gusarov are the components for a generic test choux plus cheese, Gruyere optimally. These hugery I made a recipe French – Alain Ducasse.
Ingredients
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Milk
0.5 cup
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Water
0.5 cup
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Butter
113 g
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Cheese
130 g
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Salt
-
Nutmeg
-
Black pepper
-
Flour
112 g
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Chicken egg
4 piece
Cooking
Preheat the oven to 200 °. Line a baking sheet with parchment paper. In a small saucepan, combine water, milk, butter, salt and bring to a boil. Add the flour and stir the batter with a wooden spoon until smooth consistency. Stirring, boil down to simmer until it becomes smooth and will not be good to lag behind the bottom, about 2 minutes.
Allow to cool the dough for about a minute. To drive in the dough egg and a good stir, then take the next and combine with the dough. Add cheese and a pinch of salt, pepper and nutmeg. Put the dough in a pastry bag and transplant bulbs at a distance of about 2 cm from each other – the dough in the oven will grow well. Size of balls – to your taste. I was doing very fine, by heart.
Sprinkle the workpiece on top of a little cheese.
Bake for about 20 minutes or until it inflate and Golden brown. Inside cheese cavity not the entire bun, as it is very large pores.
Serve hot or slightly cooled – optional. Buns can be frozen for up to 2 months and reheat for a few minutes in a hot oven.
Notes When making choux pastry it is essential to keep the eggs one at a time to fully connect with each test. Don't worry if the dough at first glance it will look uneven, pieces. With good stirring, it will quickly become smooth. Very delicious buns!!!
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