Gougeres are tiny choux pastry buns with cheese. For gouges, hard cheeses such as cheddar, parmesan or gruyere are suitable.
It is necessary
- - flour 200 g;
- - hard cheese 100 g;
- - chicken eggs 4 pcs.;
- - milk 250 ml;
- - butter 4 tablespoons;
- - Dijon mustard 1 tsp;
- - pepper, salt.
- To cover
- - hard cheese 2 tbsp;
- - butter 2 tablespoons;
- - garlic 2 tooth;
- - parsley.
Instructions
Step 1
Turn on the oven in advance so that it warms up to 220 ° C.
Step 2
Combine flour, salt and pepper in a deep bowl. Heat the milk in a saucepan, add 4 tablespoons of butter and bring to a boil. Add flour mixture, remove from heat and mix thoroughly. Return the pan to the heat, cook for a couple of minutes, stirring constantly. Remove from heat and let cool slightly.
Step 3
Transfer the brewed flour mixture to the bowl of a food processor. Then beat in the eggs one at a time, stirring each time until smooth. After adding the last egg, the dough should be viscous and stringy. Add finely grated cheese and mustard to the dough, mix well.
Step 4
Use a teaspoon to place the gougères onto baking paper. Leave a distance of at least 3-4 centimeters between them. Send the buns to the oven, after 10 minutes, when they increase in volume, reduce the heat to 190 ° C and bake for another 10-12 minutes until golden brown.
Step 5
To cover the gouges, melt the butter in a saucepan, add the garlic passed through a press, heat for half a minute and add parsley. Grease the finished gouges with a fragrant mixture and sprinkle with grated cheese.
