Of course, greens can be added to many baked goods. For example, it is difficult to imagine focaccia without rosemary or French country bread without Provencal herbs. But when it comes to buns, the most popular recipe will be the traditional Burgundy gougères. Tiny, for a couple of bites, made from tender choux pastry with cheese, garlic and herbs, they are ideal for a glass of good white wine, so beloved by their creators, the French.
It is necessary
-
- 1 cup milk 5% fat
- 6 tablespoons unsalted butter
- 1 cup wheat flour
- 4 large chicken eggs
- 1 cup grated cheese
- Gruyère type
- 1 clove of garlic
- finely chopped
- 1 tablespoon fresh herbs, finely chopped
- 1 teaspoon finely chopped fresh parsley
- 1 teaspoon Dijon mustard
- ¼ teaspoon black pepper
- 1 teaspoon salt
- ¼ teaspoon nutmeg
- 2 tablespoons of grated Parmesan cheese
Instructions
Step 1
Heat the milk over medium heat in a wide saucepan, add 2/4 butter to it and, stirring constantly, wait until it is completely melted.
Step 2
Remove the butter and milk mixture from the heat and add the sifted flour, salt and pepper to it. Stir well with a wooden spoon.
Step 3
Return the pot to the heat and, while stirring, cook for a few minutes until the dough starts to stick to the sides of the pot. Remove from heat.
Step 4
Stir the dough with a mixer to cool it a little. Add one egg. Remove eggs from refrigerator a few hours before cooking and keep warm. Thoroughly mix the egg into the dough at medium speed. Add the rest of the eggs one at a time, carefully making sure that the dough does not have time to cool, on the one hand, and on the other, each egg is completely mixed with the dough.
Step 5
Add cheese, mustard, herbs, nutmeg, knead the dough with a spoon and place in a pastry bag.
Step 6
Line a baking sheet with baking paper or prepare a special silicone mat. Heat the oven to 220 degrees Celsius. Place the dough in small balls, about 2 centimeters in diameter and about 3 centimeters apart.
Step 7
Bake the buns for 10 minutes, until they rise and turn pale golden, then reduce the temperature to 190 degrees and bake for another 15 minutes, until they turn golden brown. Do not open the oven until the buns are done.
Step 8
While the buns are baking, before they are almost done, melt the remaining butter over low heat and add the finely chopped garlic to it. Heat the garlic in the oil for about thirty seconds. Remove the pot from the stove and add the finely chopped parsley.
Step 9
Remove the gouges from the oven and brush them with garlic oil. Sprinkle with Parmesan. Serve warm.
