866
Cheese Gougères
Here is my recipe for cheese gougères. They have an extremely tasty texture. Crispy on the outside, they reveal a melting heart on the inside. You can make them any size, but I like them smaller because that way they crisp up even more with the cheese on top. A small wonder very simple to carry out.
Ingredients
- 250 ml water
- 250 ml eggs (you need a colume for the choux pasry to succeed! that's about 5 eggs)
- 140 g flour
- 110 g butter
- 5 g salt
- pepper and nutmeg
- 150 g grated cheese (Emmental is not as good!!) + a little for spinkling
Instructions
- Preheat the oven to 180°C.Put water, butter and salt in a saucepan.
- Bring to a boil over low heat.
- Add the flour all at once off the heat.
- Stir well (even quite briskly!!) then put back on low heat for 1 minute to dry out the dough. It is necessary to mix constantly. The dough will come off the bottom of the pan.
- Pour the dough into a bowl.
- Add the 250ml of beaten eggs little by little to the dough (stirring well each time).
- Stir vigorously to blend.
- Add grated cheese.
- Add pepper and grated nutmeg.
- With a piping bag, make small piles. Never mind the shape, they will swell.
- Sprinkle grated cheese on top.
- Bake for 18-20 minutes at 180°C. Enjoy it hot! The gougères will be crispy on top and melt in the mouth.
- They are perfect for a sunny aperitif!
Here is my recipe for cheese gougères. They have an extremely tasty texture. Crispy on the outside, they reveal a melting heart on the inside. You can make them any size, but I like them smaller because that way they crisp up even more with the cheese on top. A small wonder very simple to carry out.
Recipe for gougères:
-250ml of water
-250ml of eggs (you need a volume for the choux pastry to succeed! that’s about 5 eggs)
-140g of flour
-110g of butter
-5g of salt
-pepper, nutmeg
-150g of grated cheese (Emmental is not as good!!) + a little for sprinkling
Instructions:
Preheat the oven to 180°C.
Put water, butter and salt in a saucepan.
Bring to a boil over low heat.
Add the flour all at once off the heat.
Stir well (even quite briskly!!) then put back on low heat for 1 minute to dry out the dough. It is necessary to mix constantly. The dough will come off the bottom of the pan.
Pour the dough into a bowl.
Add the 250ml of beaten eggs little by little to the dough (stirring well each time).
Stir vigorously to blend.
Add grated cheese.
Add pepper and grated nutmeg.
With a piping bag, make small piles. Never mind the shape, they will swell.
Sprinkle grated cheese on top.
Bake for 18-20 minutes at 180°C. Enjoy it hot! The gougères will be crispy on top and melt in the mouth.
They are perfect for a sunny aperitif!
Cheese Gougères
Here is my recipe for cheese gougères. They have an extremely tasty texture. Crispy on the outside, they reveal a melting heart on the inside. You can make them any size, but I like them smaller because that way they crisp up even more with the cheese on top. A small wonder very simple to carry out.
Ingredients
- 250 ml water
- 250 ml eggs (you need a colume for the choux pasry to succeed! that's about 5 eggs)
- 140 g flour
- 110 g butter
- 5 g salt
- pepper and nutmeg
- 150 g grated cheese (Emmental is not as good!!) + a little for spinkling
Instructions
- Preheat the oven to 180°C.Put water, butter and salt in a saucepan.
- Bring to a boil over low heat.
- Add the flour all at once off the heat.
- Stir well (even quite briskly!!) then put back on low heat for 1 minute to dry out the dough. It is necessary to mix constantly. The dough will come off the bottom of the pan.
- Pour the dough into a bowl.
- Add the 250ml of beaten eggs little by little to the dough (stirring well each time).
- Stir vigorously to blend.
- Add grated cheese.
- Add pepper and grated nutmeg.
- With a piping bag, make small piles. Never mind the shape, they will swell.
- Sprinkle grated cheese on top.
- Bake for 18-20 minutes at 180°C. Enjoy it hot! The gougères will be crispy on top and melt in the mouth.
- They are perfect for a sunny aperitif!
